| Deducted | Remarks |
| 4 | JCDH 2.2 Provide food safety training for all food handlers as required.//Provide food handlers training for all employees//JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.//88 pans of pepperoni pizzas stored at room temp.//Temperature range of pizzas between 68-73 F.//3-501.19(C)(4) Discard TCS food under time as a control that has exceeded 70 F.//Food establishment not using time as a control.//3-501.19(C)(5) Discard TCS food under time as control if the container is unmarked and the time the food was removed from cold holding cannot otherwise be identified (ex: whiteboard, log book, timer) or container is marked with a time that exceeds the 6-h |
| 5 | 3-304.11 Prevent the contact of food with non-food contact surfaces or with food contact surfaces that are not properly cleaned and sanitized.//Discard flour bin container.//Unable to clean properly. |
| 1 | 4-903.11 Store single service and single-use articles at least 6 inches above the floor.//Boxes of sauce cup lids on floor. |
| 4 | 5-205.11 Provide access to hand sinks at all times.//Cease blocking handwashing sinks with pizza dough racks . |