| Deducted | Critical | Remarks |
| 4 | Yes | 3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation. // Grilled onions in aluminum container in WI cooler not date marked with a prep date or discard date. // Several containers of lettuce/guacamole salad not date marked with prep date or discard date. |
| 2 | No | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). // Repair/Replace missing ceiling tiles throughout kitchen. |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below. // Cheese, lettuce, tomatoes in make table between 48-55F. //Chicken and steak under grill between 50-55F. COS PIC Voluntarily discarded. |
| 1 | No | 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) // Large clear container of salt not labeled with name of common food. |
| 1 | No | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. // Air ducts soiled with dust throughout facility. |