| Deducted | Remarks |
| 4 | JCDH 2.2 Provide food safety training for all food handlers as required. Unable to show proof that the food handlers have completed the (FSC) through JCDH. |
| 1 | 4-204.112 Provide appropriate, readily accessible thermometers for all make tables, coolers and hot holding units. Thermometers are not provided for the (HH) cabinets. Unable to locate thermometer inside the make-table cooler (pizza station). |
| 1 | 4-501.11 Maintain dishwashing equipment in a state of good repair and condition to allow for intended operation. (ex: broken release valve or no stoppers, missing baffle curtain on dishwasher, etc.) Only one drain stopper located. |
| 1 | 3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment. The sanitizer for the wiping cloths is not set up. |
| 1 | 4-903.11 Store single service and single-use articles at least 6 inches above the floor. Box containing styrofoam drink cups is stored on the floor in the stockroom. |
| 1 | 5-501.113 Keep dumpster doors and lids closed. The right-side door is open. |
| 1 | 6-501.14 Clean restroom exhaust vent cover. Accumulation of lint on the exhaust vents (men &women's) |