| Deducted | Remarks |
| 4 | JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.// No food handlers certifications provided for employees. |
| 1 | 6-403.11(A) Locate employee break areas so that food, equipment, utensils, linens, and single service/single use articles are protected.// Jacket sitting on top of the meat rollers in prepping area. |
| 4 | 4-601.11 Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Knives on top shelf in a silver container soiled with meat residue. // Knives in knife rack soiled with residue. |