| Deducted | Remarks |
| 4 | 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.///Certificates not available at time of inspection. |
| 5 | 2-201.11 Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable.///Policy not on food truck at inspection. |
| 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 labeled with contents. |
| 1 | 4-903.11 Store single-service and single-use articles covered, inverted, or in the original protective package.///Single serve trays facing up. COS |
| 1 | 3-307.11 Store raw shell eggs below and away from ready to eat food. (preventive)///Eggs stored above other foods in RI cooler. |
| 1 | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.//Cloths laying on prep table and cutting board.
3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment. - 3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.///Sanitizer bucket not set up at time of inspection. |