| Deducted | Critical | Remarks |
| 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 bin. |
| 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.//Clean interior and exterior of all equipment in main cooking area to remove buildup of grease and food debris. |
| 1 | No | 4-501.11(A) Maintain equipment in good repair (general).//Repair paper towel dispenser for hand sink at entrance to kitchen. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors throughout facility with special attention to floor of WI freezer. |
| 4 | Yes | 2-301.15 Wash hands in a hand washing sink or approved automatic handwashing facility.//Observed employee washing hands in 3-compartment sink. COS |