| Deducted | Remarks |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Several RI coolers have food debris and spills on the bottom shelf. |
| 1 | 4-901.11 Allow utensils to air dry before stacking.///Metal and plastic food container stacked while still wet.
4-903.11 Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination.///Unused equipment stored in high traffic area uncovered. |
| 1 | 4-501.12 Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Cutting boards on make tables showing lots of heavy use. |
| 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)///Dish machine did not dispense any sanitizer when ran for 2 cycles. |
| 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)///Several shaker type containers had what appeared to be salt, pepper and other spices not labeled. |