| Deducted | Remarks |
| 1 | 4-903.11 Store single service and single-use articles at least 6 inches above the floor.///Packs of napkins in dry storage on the floor. |
| 1 | 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.///Light out in the hood. |
| 1 | 4-501.12 Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Cutting boards on both make tables showing use and wear. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///(1) Vent covers above 3 compartment sink have dust visible. (2) Vent covers in dinning area have dust visible.
6-501.12 Clean food prep areas when the least amount of food is exposed.///Food debris on floor under and around make tables. |
| 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)///Sauce bottles not in original container and not labeled with contents. |
| 4 | JCDH 2.2 Provide food safety training for new employees within 21 days of hire.
JCDH 2.2 Provide food safety training for all food handlers as required.
JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.///None of the staff had food handlers certifications/or up to date. |
| 1 | 5-501.113 Keep dumpster doors and lids closed.///Sliding doors open. |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Large cheese spillage in WI cooler. |