| Deducted | Critical | Remarks |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///(1)Floors under equipment have residue build up. (2) Walls behind cook equipment have residue. |
| 1 | No | 6-501.14 Clean restroom exhaust vent cover.///Both restroom vents have accumulation of dust.
6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Hood has accumulation of grease visible. |
| 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)///Label all bottles with contents (mustard, mayo, butter). |
| 1 | No | 3-305.11 Store food at least 6 inches above the floor.///Shelf in WI cooler (bottom shelf) is sitting on the floor. |
| 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.).///(1)Gasket on RI freezer by fryer has a torn gasket. (2) RI cooler (by back door) has torn gasket.
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.//Cutting boards on make tables showing heavy use. |
| 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.///(1)Bottom shelf of all RI freezers have food debris. (2) Bottom shelf of all ovens have baked on food debris. (3) Floor of WI cooler has food debris. |