| Deducted | Remarks |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Accumulation of food debris and grease residue under equipment throughout facility. Food debris and rust in floor drains throughout facility. Block of ice on the floor under condenser in WI freezer. |
| 1 | 5-501.113 Keep dumpster doors and lids closed. |
| 4 | JCDH 2.2.5 Complete on-site food safety training certificates in full, including the JCDH card number of the Certified Food Safety Manager.///Several booklets with erased employee names, completion date and expiration date and replaced with other employees. Booklet is not completed in full. |
| 1 | 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Accumulation of food debris on the exterior of fryers. Food debris and grease residue on cart next to fryer and RI cooler. |
| 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 cell phone and charger above make table.
2-401.11 Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.///Employee drinking by make table. |