| Deducted | Critical | Remarks |
| 1 | No | 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. /// Observed grime and debris in/on equipment. |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below. /// Observed out of temp (50F) sliced cheese, cut lettuce and cut tomatoes on the make-line cooler. |