| Deducted | Critical | Remarks |
| 4 | Yes | JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training.JCDH 2.2 Provide food safety training for all food handlers as required. |
| 4 | Yes | 3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation./Cut tomatoes, diced tomatoes and cut lettuce not date marked. |
| 1 | No | 4-402.11 Maintain all fixed sinks and fixed equipment exposed to spillage or seepage so that they are sealed to adjoining walls or equipment./Re-seal handsinks to attch to the wall. |
| 1 | No | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)/ |
| 2 | No | 2-401.11 Store employee food, cell phones, and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles./Several uncovered personal drinks stored near prep table, cell phone stored directly on top of stored bread. |
| 1 | No | 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 throughout facility with special attention to the bottom of all reach-in coolers and atop of all ice cream machines to remove accumulated dirt and food debris. |
| 1 | No | 4-903.11 Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination./Knife stored on a dirty magnetic surface with accumulated food debris. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./Clean the kitchen floor to remove all spilled and accumulated grease. |