| Deducted | Remarks |
| 4 | 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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| 4 | 4-601.11 Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)//Clean drink nozzle on Slushie Machine.//COS//PIC cleaned nozzles prior to the end of the inspection. |
| 1 | 5-205.15(B) Repair condensate leak in refrigeration units.//Repair/Replace condensation leak in WI Freezer. |
| 2 | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Repair/Replace damaged ceiling tiles throughout the facility.
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| 1 | 3-304.12 Store between-use utensils in a container of water at 135 F or above.//`Scoops observed stored in Standing water.
3-304.12 Store scoops left in TCS foods with handles above the top of the food of the container.//Utensil observed stored touching Shrimp.
3-304.12 Provide a utensil with a handle for serving or dispensing food or ice.//Bowl observed used to handle Chicken poppers. |
| 1 | 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 | 5-501.113 Keep dumpster doors and lids closed.//Replace missing dumpster lids. |