| Deducted | Remarks |
| 4 | 4-302.14 Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions. /// Test strips (chlorine) not available.
4-302.12 Provide appropriate, readily accessible thermometer for verifying internal food temperatures. /// Internal temp thermometer not available. |
| 4 | JCDH 2.2 Provide food safety training for all food handlers as required. /// Food handler certifications not available for food handling staff. |
| 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. /// Grime and food debris observed in the R.I. make-table cooler. |