| Deducted | Remarks |
| 4 | JCDH 2.2 Keep food safety training for all foodhandlers up to date as required./ Two of the cooks on duty have expired food safety training. |
| 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. |
| 1 | 4-501.11 Provide a stopper for each sink compartment to immerse equipment and utensils for washing, rinsing, and sanitizing./ Only one sink stopper could be located. |
| 5 | 5-202.13 Provide an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment./ The prewash sprayer at the warewashing sink is descended below the flood level rim of the sink compartments: repair or replace the spring on the sprayer arm and restore an air gap between the inlet of the sprayer and the flood level rim of the sink of no less than one inch; otherwise, install an approved backflow prevention device in the fixture itself. |
| 2 | 6-501.11 Repair or replace worn grouting between floor tiles throughout the facility where needed; and, broken and missing floor tiles in the mop service basin. |