| Deducted | Remarks |
| 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. |
| 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 | 3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment./ Solutions for between-use storage of wet wiping cloths on both ends of the service counter tested negative for chlorine and were replaced during the inspection with fresh solutions that measured 100ppm. |
| 1 | 5-501.114 Provide a drain plug for the dumpster. |
| 1 | 6-304.11 Provide mechanical ventilation of sufficient capacity to keep rooms free of excessive heat and obnoxious odors./ No detectable draw from the mechanical ventilation units in the restrooms. |
| 4 | JCDH 2.2 Provide food safety training for all foodhandlers, within 21 days of hire, as required; keep documentation of current training for all employees readily available for inspection at all hours of operation./ Documentation of current training for foodhandlers on duty is not available. |