| Deducted | Critical | Remarks |
| 1 | No | 4-901.11 Allow utensils to air dry before stacking./// Several metal pans were stacked wet near 3 compartment sink. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./// Flooring throughout kitchen have an accumulation of dried residue and food debris. //// Ceiling tiles throughout kitchen area have an accumulation of dust. |
| 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. /// Exterior of several refrigeration units and cooking equipment throughout the kitchen have an accumulation of dried food residue. |
| 1 | No | 4-202.16 Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.)./// Several RI refrigeration units throughout kitchen area have damaged gaskets. |
| 5 | Yes | 2-301.14 Wash hands at station for at least 15 seconds when returning from outside the work area./// Employee returned into the kitchen area from outside and proceeded to handle food without washing hands. -COS, educated employee and PIC about when to wash hands. |