| Deducted | Critical | Remarks |
| 1 | No | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Several dry cloths were not being stored in the sanitization buckets.
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| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Standing floor on kitchen floor. Floor is slippery in kitchen and stains on walls.
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Broken floor tile in kitchen. |
| 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. //Food debris in crevices of cooler air vent and cooler lid.// Food debris on top of stove and under grill top.
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| 1 | No | 6-305.11 Provide lockers or other suitable facilities for storage of employees’ personal belongings.// Staff personal coats hanging on shelf with food and dry storage. |