| Deducted | Remarks |
| 5 | 2-201.11 Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable.//FSE did not have an Employee Health Policy during the regular inspection. |
| 4 | JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.//Employees could not locate Food Handler cards during the regular inspection. |
| 2 | 2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles.//Employee observed handling food without a proper hair restraint. |
| 4 | 4-501.19 Maintain the wash solution at 110 F or higher in a manual warewashing sink.//Wash solution during the regular inspection was 101F. |
| 1 | 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. //Clean non food contact surfaces throughout the facility. |
| 1 | 6-501.12 Clean toilets, urinals, and plumbing fixtures as often as necessary to keep them clean.//Clean floor drains throughout the facility with special attention to drains under 3-compartment sink and prep sinks. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness//Clean floors throughout the facility with special attention to areas with standing water. |
| 1 | 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.//Repair/Replace lighting under the hood vent. |