| Deducted | Remarks |
| 4 | JCDH 2.2 Provide food safety training for all food handlers as required. |
| 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. //Food debris on dairy cooler shelves and in bottom of pizza coolers. |
| 4 | 6-301.12 Provide a heated-air hand-drying device or a hand-drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures at each handwashing sink or group of adjacent sinks. //No paper towels at handsink near bathroom and in back kitchen. |
| 1 | 6-501.12 Clean toilets, urinals, and plumbing fixtures as often as necessary to keep them clean.//Dirty toilet in staff bathroom near office. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Mildew stains on walls above pizza chest freezer. |