| Deducted | Remarks |
| 1 | 3-307.11 Store raw animal products below and away from produce and ready to eat foods. // Raw beef stored mixed in and above produce in RI cooler next to chest freezer. |
| 1 | 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. // Interior of RI coolers and freezers throughout the establishment are soiled with debris. |
| 1 | 6-501.18 Clean hand sinks as often as necessary to keep them clean. // Handwashing sinks throughout kitchen have a build up of debris and residue. |
| 4 | 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks. // Hand washing sinks throughout kitchen did not have paper towels. -COS, PIC provided paper towels. |
| 1 | 5-501.114 Provide a drain plug for the dumpster. |
| 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 (Priority Category 3 and 4). // No manager with a CFSM was present at the time of inspection. PIC stated her daughter is on vacation and is the only one with a CFSM. A CFSM card was onsite and expired.
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| 1 | 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food. // Seasonings, sauces, and oils throughout kitchen are in need of labeling. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. // Floors, walls, and ceilings throughout the establishment are soiled with grease buildup and other residue/debris. |