| Deducted | Remarks |
| 4 | JCDH 2.2 Provide food safety training for all food handlers as required. |
| 4 | 4-601.11 Clean equipment, food contact surfaces, and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)./// Clean drink machine nozzles in dining area. |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. |
| 1 | 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris./// Observed debris at the bottom of the make table cooler in kitchen prep area. |