| Deducted | Critical | Remarks |
| 1 | No | 4-501.12 Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Replace cutting boards.
4-101.19 Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil.///Using foil as shelf liners. |
| 1 | No | 5-501.113 Keep dumpster doors and lids closed. |
| 2 | No | 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.///Personal drinks stored on shelving in WI cooler. Cellphone and chargers stored above prep tables and with single service items.
2-303.11 Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food. |
| 4 | Yes | 420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).
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| 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.///Food debris on storage shelves throughout the facility. |