| Deducted | Remarks |
| 4 | JCDH 2.2 Provide food safety training for all food handlers as required. |
| 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)./// Ingredients stored on stainless steel rolling rack without common name of food. |
| 1 | 3-307.11 Store raw shell eggs below and away from ready to eat food. (preventive)./// Raw shell eggs stored next to cheese.
3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive)./// Raw chicken stored in center of WI cooler next to raw vegetables./// Raw beef stored in front of raw shrimp in WI cooler.
3-305.11 Store food at least 6 inches above the floor.///Raw chicken in boxes stored on floor under storage racks in WI cooler. |
| 1 | 3-304.12 Provide a utensil with a handle for serving or dispensing food or ice./// Utensil without handle used for rice stored in rolling containers./// Utensil without handle used in shrimp located in RI cooler on wall with exit door. |
| 1 | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses. |
| 1 | 5-501.110 Store refuse and recyclables in receptacles so that they are inaccessible to pests./// Several empty boxes/containers of oil stored outside the refuse receptacles. |