| Deducted | Critical | Remarks |
| 1 | No | 4-501.12 Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Colored cutting boards and cutting boards on make table showing heavy use. |
| 1 | No | 6-501.14 Clean restroom exhaust vent cover.///All restrooms have large accumulation of dust.
6-304.11 Provide mechanical ventilation of sufficient capacity to keep rooms free of excessive heat, steam, condensation, vapors, smoke, fumes, and obnoxious odors.///Repair or replace exhaust fans in all restrooms. |
| 1 | No | 6-501.18 Clean hand sinks as often as necessary to keep them clean.///All hand sinks in kitchen and prep area have residue.
6-501.12 Plumbing fixtures as often as necessary to keep them clean.///All drains and drain covers throughout kitchen have food and black residue. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Floors throughout kitchen have heavy accumulation of grease and food debris. |
| 5 | Yes | 3-501.19(B)(1) Ensure that the temperature of TCS food is 41 or less when removing from cold holding and 135 or higher when removed from hot holding.///Cheese for nachos temped at 110-121, placed on flat top to get above 135F. |
| 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.///Bottom shelf of make table for pizza has sauce splatter.
4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///(1) Gaskets on make table and on RI coolers and freezers have black residue. (2) Counters of drink station and drink machines have food and drink residue. (3) WI cooler and freezer has food debris on floor and under shelves. |