| Deducted | Critical | Remarks |
| 1 | No | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue./// Clean/dust fan vent cover on ice machine./// Clean nonfood contact surface of ice shield on ice machine./// Clean nonfood contact surfaces of interior of door on ice machine.
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 food debris at bottom of all RI refrigeration throughout food establishment./// Clean storage shelves on rack in WI cooler. |
| 1 | No | 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.///Tape used to close door on steamer next to prep sink in area with warewashing area. |
| 1 | No | 3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment./// Sanitizer with cloths registered at 0ppm. |
| 1 | No | 5-501.113 Keep dumpster doors and lids closed.
5-501.114 Provide a drain plug for the dumpster. |
| 4 | Yes | 5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. /// Provide hot water at handwashing sink at entry to kitchen prep area. |
| 1 | No | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./// Observed food debris, grease, and grime under and behind fryers./// Clean/dust ceiling vent covers and attached ceiling tiles throughout kitchen prep area.///Clean floor drain at 3 compartment sink. |