| Deducted | Critical | Remarks |
| 4 | Yes | 6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.//Flies present in pizza making area. |
| 2 | No | 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.//Store employee food and drinks below and away from pizza prep area. |
| 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 flies covering fly tape.
6-202.13 Install insect control devices away from food preparation areas.//Fly tape in pizza prep area. |
| 5 | Yes | 3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)//Black residue in interior of ice maker. |
| 4 | Yes | 5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks.//Hot water in hand sinks in both bathrooms temped at 74F. |
| 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.//Frozen wings thawing on counter. |
| 5 | Yes | 3-501.16(A)(1) Maintain TCS food at 135 F or above.//Hunt's brothers boneless wing bites at 120F in hot holding case. |
| 4 | Yes | JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.//Food safety training documentation not kept on site. |
| 4 | Yes | 4-302.14 Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions.//Provide chlorine test kit for measuring sanitizing solution in 3-compartment sink. |