| Deducted | Critical | Remarks |
| 4 | Yes | JCDH 2.2 Provide food safety training for all food handlers as required.// Food handlers on duty without food safety training.
JCDH 2.2 Provide readily available documentation of certified food safety manager training during all hours of operation.// CFSM on duty with expired training. Per PIC they have completed renewed their certification. |
| 2 | No | 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.// (1) Employee personal drink stored in RI cooler (2) Open drink stored on shelving with clean utensils. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Dust vent cover near make table cooler (2) Clean floors drains and floors behind equipment throughout. |
| 1 | No | 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination. // Tomatoes. ham, and oatmeal stored uncovered in RI cooler. PIC COS by covering with lids
3-305.11 Store food at least 6 inches above the floor.// Food stored on the floor in WI freezer.
3-307.11 Store raw shell eggs below and away from ready to eat food. (preventive)// Eggs stored above butter and cheese. PIC COS by moving to the bottom shelf.
3-307.11 Store raw animal products below and away from produce and ready to eat foods. (preventive)// Beef and steak stored above uncovered tomatoes and ham. PIC COS by moving to the bottom shelf. |