| Deducted | Remarks |
| 2 | 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Employee personal food and drink stored on back prep table. |
| 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) // Various sauces and dry seasonings not labeled. |
| 2 | 6-501.12 Clean facilities (wall vent covers) as often as necessary to maintain cleanliness.// Dusty vent covers above RI freezer. |
| 1 | 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 tested 0ppm for quat. |
| 5 | 4-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical ware washing equipment as specified by in 7-204.11. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action)// Low temp dish machine test negative for chlorine sanitizer. |
| 4 | 4-302.14 Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions.// (1) No chlorine test strips for the low temp dish machine (2) No quat test strips for the 3-compartment sink |
| 1 | 6-202.13 Locate insect control devices so that food, equipment, utensils, linens, unwrapped single service/single use articles are not contaminated.// Fly trap hanging on shelf near clean utensils and containers. PIC COS by relocating. |
| 1 | 4-903.12 Relocate equipment or install a splatter shield to prevent contamination of utensils.// Install a splatter shield on HW sink stored directly next to clean dishes to prevent contamination. |