| Deducted | Critical | Remarks |
| 4 | Yes | 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).
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| 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. Food debris on the exterior of cooking equipment. Food debris and rust on storage shelves. |
| 1 | No | 6-501.114 Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used.///Plates, utensils and RI cooler no longer used. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Pink slime and black residue drains throughout the facility.
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Repair or replace damage wall, floor tile, base tile and ceiling throughout as needed. |
| 1 | No | 6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.///Jackets and purse stored above prep tables throughout facility. |