| Deducted | Remarks |
| 4 | 420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation./ There is not a person on duty who has completed an accredited program.
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| 1 | 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination; and, prevent the contact of the bottom of one pan with exposed food in another./ Uncovered containers of food stored under refrigeration; one pan of food stored on top of another, uncovered container in direct contact with the food. |
| 1 | 4-602.11(E) Clean surfaces of equipment and utensils contacting non-TCS food such as ice bins and ice makers at a frequency to preclude accumulation of soil or mold./ Some mold development on the upper interior and deflector shield inside the ice machine. |
| 1 | 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition./ Badly damaged, detached, and deteriorating gaskets on the doors of the small make table and center RI cooler in the kitchen. |
| 4 | 6-301.11; 6-301.12 Provide a supply of soap and paper towels at each handwashing sink./ Supplies of soap and paper towels at the handsink at the bar were replenished during the inspection. |