| Deducted | Remarks |
| 4 | JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training.///No food safety manager on-site.
JCDH 2.2 Provide food safety training for all food handlers as required.///No food safety training. |
| 4 | 4-203.11 Provide food temperature measuring devices that are accurate to + or - 2 degrees F.///Employee could not locate thermometer.
4-203.12 Provide ambient air and water temperature measuring devices accurate to + or – 3 degrees F.///Employee could not locate thermometer. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./// Dough powder and splashes on the floor throughout prep area. Accumulation of food debris in the floor drains under the 3-compartment sink. Accumulation of grease on the wall in the prep area. Accumulation of dust and dough powder on the floor fan cover. |