| Deducted | Remarks |
| 1 | 4-501.14 Clean the 3- compartment sink.// Food debris in 2nd compartment sink. |
| 4 | 4-501.19 Maintain the wash solution at 110 F or higher in a manual warewashing sink.// Wash water temperature in 1st compartment was 101F-102F. Hot water from faucet is greater than 113F. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// lack residue buildup in floor drain under 3 compartment sink. |
| 1 | 6-501.16 Store mops so that they may be air-dried without contaminating walls, equipment, or supplies. |
| 4 | JCDH 2.2 Provide food safety training for all food handlers as required. |