| Deducted | Remarks |
| 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. // Heavy grease/buildup inside smoker. |
| 4 | JCDH 2.2 Provide food safety training for all food handlers as required.// Food handler on duty with several months of expired food safety training. |
| 2 | 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// (1) Employee personal drink stored on prep table (2) Employee personal food commingled with restaurant food. |
| 5 | 3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// Black/brown residue buildup inside soda machine beverage nozzles. |
| 1 | 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination. // Container of bread stored on shelf uncovered. PIC COS by covering with plastic wrap.
3-305.11 Store food at least 6 inches above the floor.// Food stored directly on the floor in the WI freezer |