| Deducted | Remarks |
| 4 | JCDH 2.2 Provide food safety training for all foodhandlers, within 21 days of hire, as required; keep documentation of current training for all employees readily available for inspection at all hours of operation./ The foodhandler on duty does not have food safety training. |
| 1 | 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta). Unidentified spray containers of water found stored in the kitchen were labeled during the inspection. |
| 1 | 4-202.16 Provide smooth, easily cleanable nonfood contact surfaces./ Remove the protective shipping film, which is peeling and deteriorating, from the countertop oven in the kitchen. |
| 1 | 4-903.11 Store single service and single-use articles at least 6 inches above the floor./ Boxes of disposables stored on the floor in the kitchen. |
| 1 | 5-501.113 Keep the dumpster door closed. |
| 1 | 5-203.13 Maintain access to service sink./ Access to the floor sink behind the washing machines in the hotel laundry (which is the facility on the ground floor of the hotel approved as a service sink for the food operation) is blocked by stored bulk chemical containers. |