| Deducted | Critical | Remarks |
| 4 | Yes | JCDH 2.2 Provide food safety training for all food handlers as required. |
| 1 | No | 3-305.11 Store food at least 6 inches above the floor.//Food stored on floor of WI cooler.
3-307.11 Provide separation between packaged raw and ready- to- eat food.(preventive)//Raw, uncovered fish stored above bread and next to cut lettuce in WI cooler. |
| 1 | No | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)//Missing drain cover in mop sink. |
| 2 | No | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Repair or replace damaged ceiling tiles throughout facility. Clean ceiling vent covers throughout facility. |
| 5 | Yes | 2-201.11 Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable. |
| 2 | No | 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.//Employee drink stored with food in RI cooler |
| 4 | Yes | 5-205.11 Provide access to hand sinks at all times. //2 handsinks on premises, one fully blocked by table and one partially blocked.
6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. //No hand soap provided in employee restroom.
6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.//No paper towels provided in employee restroom. |
| 1 | No | 6-202.13 Install insect control devices away from food preparation areas.//Fly tape above food prep areas. |
| 1 | No | 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.//No lighting provided in ventilation hoods above food prep areas. |