| Deducted | Remarks |
| 4 | JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training. |
| 4 | 4-301.11 Use only equipment with the capacity to heat food to 165 F within 2 hours for reheating./PIC utilizing warmer station to reheat canned green beans. |
| 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./Clean throughout the facility with special attention to the inside and bottom of all refrigerated coolers and containers located at the warming station. |
| 1 | 5-501.113 Keep dumpster doors and lids closed. |
| 1 | 5-205.15(B) Repair slow or inoperative drain (indoor or outdoor)./Repair slow, inoperative drain under 3 compartment sink. |
| 1 | 4-903.11 Store clean equipment and utensils covered or inverted.
4-903.11 Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination.
4-903.11 Store clean, sanitized utensils in a self-draining position to air dry. |