| Deducted | Critical | Remarks |
| 1 | No | 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations.// Interior of oven excessively soiled.
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.
4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Residue buildup on exteriors of equipment and fixtures throughout facility. |
| 1 | No | 3-305.11 Store food at least 6 inches above the floor.// Box of pears stored directly on the floor.
3-307.11 Store raw shell eggs below and away from ready to eat food. (preventive)// Raw shells eggs stored above produce. |
| 5 | Yes | 5-203.14 Provide backflow prevention device at all faucets where a hose is used.// Hose attached to 3-compartment sink without backflow prevention device, leading to air conditioning unit. |
| 1 | No | 3-501.15 (B) Loosely cover or uncover food until cooled.// Soup inside walk-in cooler cooling with plate covering top of boiler |
| 1 | No | 6-501.112 Remove dead or trapped birds, insects, rodents and other pests from control devices and premises at a frequency that prevents accumulation, decomposition or the attraction of pests.// Dead insects on trap underneath sink. |
| 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.// Several boilers, pots, plastic bags, and other containers with cooked food stored inside reach-in coolers and walk-in cooler, with no date marking. |
| 5 | Yes | 7-201.11 Store toxic items below and away from food, utensils, equipment, linens, and single service/single use articles.// Febreze stored on shelf next to condiments and seasonings, above food preparation area; bleach stored next to drinks behind bar; hydrogen peroxide stored next to rice cooker.
7-202.11 Cease the storage of toxic items that are not required for operation and maintenance in establishment (Pf).// Excessive amount of chemicals (paint thinner, caulk, rust remover, primer, pool chemicals, etc.) stored on shelf near dish area. |
| 1 | No | 6-301.14 Post sign at all hand sinks that notifies employees to wash hands.// No hand washing sign at hand sink behind bar. |
| 1 | No | 3-304.12 Store scoops left in TCS foods with handles above the top of the food of the container.// Handles of scoops touching foods in dry food containers (flour). |
| 1 | No | 4-903.11 Store clean equipment and utensils covered or inverted.// Wooden utensils stored in a plastic container, handle down; metal spoons, forks, and knives stored with handles down. |
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