| Deducted | Remarks |
| 4 | JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation./ There were no completed JCDH food safety training certificates or food safety cards for the food handlers. |
| 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. / The RI refrigerator shelves, the hot chicken holding unit, and the sides of the cooking equipment had residue. |
| 1 | 4-101.19 Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil. / The kitchen RI tall freezer had a gray plastic film peeling. A fryer had a white and gray plastic film peeling. |
| 1 | 5-205.15(B) Repair condensate leak in refrigeration units. / The WI freezer had two condensation leaks from the two drain lines. |
| 2 | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.)./ There were missing floor tiles near the fryers and the refrigerated make table. There were some torn and peeling ceiling tiles in the prep area in front of the WI cooler and the WI freezer. |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. / The ventilation hood filters for the larger ventilation hood and the small ventilation hood were soiled |