| Deducted | Critical | Remarks |
| 4 | Yes | JCDH 2.2 Provide food safety training for all food handlers as required.// No food safety training provided for all employees as required.
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 premises during operation. |
| 4 | Yes | 3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation. // Container of cole slaw not date marked with proper prep or discard dates. COS PIC Voluntarily discarded. |
| 1 | No | 3-304.12 Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.// Handle contacting ice. |
| 4 | Yes | 5-205.11 Cease using hand sinks for any purpose other than handwashing. // Dirty Spatula and wiping cloth found in the handwashing sink near grill. |
| 5 | Yes | 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.// No employee health policy provided. |