| Deducted | Critical | Remarks |
| 2 | No | 2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles.///Employee with waist length hair not pulled up or back. |
| 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. ///(1) WI cooler floor has food debris present. (2) RI cooler and make table coolers have food debris on the bottom shelf. |
| 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.////Cutting boards showing heavy use and losing their color. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///(1) Water standing on floor. (2) Shelves and equipment have dust and debris present. |
| 1 | No | 4-903.11 Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination.///Knife for chopping meats stored between hold holding container and table. |
| 1 | No | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///Water standing in mop sink basin. |
| 1 | No | 3-304.14. 4-501.114 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment. - 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.///Sanitizer buckets indicated low levels of active sanitizer.
3-304.14 Change the sanitizing solution for wiping cloths when visibly soiled.///Bucket next to hand sink has debris and other residue in water. |