| Deducted | Critical | Remarks |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.//Two trays of raw hamburger patties internal temperature of 46-47F stored in bottom RI cooler below the makeline.//Staff removed plastic and placed in WI cooler to rechill to proper temperature. |
| 1 | No | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Food debris in crevices of makeline lids.//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 stains and spills in bottom RI cooler near fryers. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Food stains on floor in WI freezer, food stains on walls at food prep stations, dirty ceiling vents above food prep areas. |