| Deducted | Critical | Remarks |
| 5 | Yes | 3-501.16(A)(1) Maintain TCS food at 135 F or above.//Cooked Rice 88F-115F//COS//PIC voluntarily discarded. |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.//Cooked Chicken Wings 52F-57F.//COS//PIC voluntarily discarded. |
| 1 | No | 3-501.13 Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave.//Cease thawing raw chicken in standing water in three compartment sink. |
| 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.//Clean fan vent covers in WI Cooler. |
| 1 | No | 3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment.//Sanitizing solution during the regular inspection 0ppm. |
| 5 | Yes | 5-402.13 Remove the dumped/spilled waste grease from the outside premises. |
| 4 | Yes | 6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.//Gnats observed around the 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.//Clean floors, walls, and ceilings throughout the facility.
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