| Deducted | Remarks |
| 4 | JCDH 2.2 Provide food safety training for all food handlers as required.///Food safety certificates not provided at time of inspection. |
| 2 | 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Mayo, lunchables, and other sauces stored in bottom cooler of make table. |
| 1 | 3-307.11 Store raw shell eggs below and away from ready to eat food. (preventive)///Eggs stored above milk, cheese, and sandwich meats.
3-307.11 Store raw animal products below and away from produce and ready to eat foods. (preventive)///Raw bacon stored directly on top of drinks in WI cooler. |
| 1 | 3-304.12 Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.///Ice scoop stored on cardboard box next to ice machine. |
| 1 | 4-501.12 Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Cutting board on make table at pizza station has deep cuts visible. |
| 1 | 4-501.14 Clean the 3- compartment sink.///3 compartment sink full of boxes, bags and other debris. |
| 1 | 4-903.11 Store single service articles and single-use articles in clean, dry, locations where they are not exposed to splash, dust, or other contamination.///Single serve forks by the pizza oven (not wrapped) are stored with towels inside the box. |
| 4 | 5-205.11 Provide access to hand sinks at all times.///(1)Hand sink next 3 compartment sink blocked with boxes, (2) Hand sink at drink station blocked by boiled peanuts stand.
5-205.11 Cease using hand sinks for any purpose other than handwashing.///Hand sink next to 3 compartment sink has multiple items stored in sink. |