| Deducted | Remarks |
| 4 | JCDH 2.2 Provide food safety training for all food handlers as required.//Large amount of staff has no food safety training.
JCDH 2.2 Provide food safety training for new employees within 21 days of hire.//Staff in dish room has been employed for 3 months and has no food safety training. |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above.//Several pans of cooked potatoes with internal temperature of 116F stored in warming unit near salad station and cooked rice, macaroni cheese, green beans, cooked mushrooms with internal temperature of 87F-118F stored in bottom warming unit near grill station.//Manager reheated to required temperature of 165F. |
| 1 | 3-305.11 Store food in a clean, dry location where it is not exposed to splash, dust, or other contamination.//A tray of cooked chicken wings sitting on top of garbage can while cooling.//Staff voluntarily discarded. |
| 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.//Debris buildup underneath deli slicer blade from previous days and is stored ready for use. |