| Deducted | Remarks |
| 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.// There was no verifiable EHP. |
| 1 | 3-304.12 Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.// The scoop handle was being stored directly in the flour basket, the was not handle up. |
| 4 | JCDH 2.2 Provide food safety training for all food handlers as required.
JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.// There 5-7 employees that had expired FH cards and the managers have not registered their approved courses. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Walls and Ceilings had debris accumulation throughout the establishment. |
| 4 | 3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation. // Cooked noodles dated for 7/4/26, which exceeds the 7 day limit. Also, cooked crab cakes were not date marked at all. When asked the PIC said they were cooked Monday 7/13/26. |