| Deducted | Remarks |
| 2 | 2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles.//Several employees observed without proper beard restraints. Employees were actively handling food. |
| 1 | 6-501.12 Clean toilets, urinals, and plumbing fixtures as often as necessary to keep them clean.//Clean floor drain located beside the main handwashing sink. |
| 4 | 6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.//Gnats observed on and around the dough rounder. |
| 1 | 3-305.14 Protect unpackaged food from environmental sources of contamination during preparation.//Oil stored uncovered on counter.
3-305.11 Store food at least 6 inches above the floor.//Pizza sauce stored on floor in food prep area.//COS//PIC moved Pizza sauce prior to the end of the regular inspection. |
| 5 | 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. |
| 4 | JCDH 2.2 Provide food safety training for all food handlers as required. |
| 2 | 6-202.15 Protect outer openings from the entry of pests by using properly designed and installed screening, air curtains to control flying insects, or other effective means when doors or windows are open.//Back door observed propped open during the regular inspection. |
| 1 | 5-501.113 Keep dumpster doors closed. |
| 1 | 3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment. |
| 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.//Clean non food contact surfaces of all cooking equipment throughout the facility. Clean non food contact surfaces with special attention to dough press. |