| Item No. | Description | Points Deducted |
| 12 | Thermometers provided and properly located. | 0 |
| 14 | Food protection during storage, preparation, display, service, and transportation. | 0 |
| 18 | Food handlers free of infections and communicable diseases. | 0 |
| 21 | Nonfood contact surfaces designed, constructed, maintained, installed, and located. | 0 |
| 23 | Warewashing thermometers, chemical test kits provided. | 0 |
| 26 | Sanitizing rinse clean, of proper temperature, concentration, and ex- posure time. | 4 |
| 28 | Food contact surfaces of equipment and utensils clean. | 2 |
| 29 | Nonfood contact surfaces of equipment and utensils clean. | 0 |
| 30 | Proper storage, handling of clean/soiled equipment and utensils. | 0 |
| 34 | Facilities convenient, accessible, designed, installed. | 0 |
| 38 | Decks, bulkheads, and deckheads clean, of proper construction, in good repair. | 0 |
| 39 | Lighting provided as required; fixtures shielded. | 0 |
| 40 | Rooms and equipment vented. | 0 |
| 6 | Swimming pools, spas, whirlpools, hot tubs, and similar facilities main-tained and operated. | 0 |
| 9 | Original containers, labeling used. | 0 |