| Deducted | Critical | Remarks |
| 5 | Yes | 3-101.11 Provide safe, unadulterated, and honestly presented food./// Raw meat cut at food establishment discolored (green).-COS removed from display cooler. |
| 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./// Raw meat thawing in standing water in 3 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./// Observed spillage on RI display cooler housing raw meats.
4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue./// Clean/dust fan vent cover in WI cooler housing whole raw meat in meat prep area. |
| 1 | No | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)./// Leak at handwashing sink in front area next to 3 compartment sink. |
| 1 | No | 6-303.11(A) Provide at least 10 foot candles of light at 30 inches from floor in WI refrigeration units, dry food storage areas, and in other areas and rooms during periods of cleaning./// Repair/replace missing/blown light in WI cooler housing whole meat in meat prep area. |