| Deducted | Critical | Remarks |
| 1 | No | 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)///Sauce bottles not labeled with contents. |
| 1 | No | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.///Wiping cloths laying on prep table and make table. |
| 1 | No | 4-901.11 Allow utensils to air dry before stacking.///Metal and plastic storage containers stacked while still wet.
4-904.11 Store unwrapped utensils so that only the handles are touched.///Bin of assorted utensils and serving cups under prep table facing all different directions. |
| 2 | No | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Ceiling tiles in kitchen area discolored and have water damage(?).
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Vent covers in WI cooler have dust visible. |