| Deducted | Remarks |
| 4 | JCDH 2.2 Provide food safety training for all food handlers as required. |
| 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/dust shelving housing canned goods. |
| 1 | 3-304.12 Store between-use utensils in a container of water at 135 F or above./// Utensil for self-service items stored at room temperature. |
| 1 | 4-501.14 Clean the 3-compartment sink./// Boxes of beer stored on top of 3 compartment |