| Deducted | Remarks |
| 1 | 6-501.114 Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used. |
| 1 | 3-304.12 Store between-use utensils in running water if used with moist food such as ice cream or mashed potatoes.//Cease storing scoop use for ice cream in handwashing sink.
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| 2 | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Replace water stained ceiling tiles in hallway.//
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. |
| 1 | 4-204.112 Provide appropriate, readily accessible thermometers for all make tables, coolers and hot holding units.//Provide thermometers for RI Coolers in lobby and in food prep area. |
| 4 | JCDH 2.2 Provide food safety training for all food handlers as required. |