| Deducted | Critical | Remarks |
| 1 | No | 3-304.12 Provide a utensil with a handle for serving or dispensing food or ice.///Scoop in flour (next to pizza oven) laying on product. |
| 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) ///(1) Sauce bottles not labeled with contents. (2) White bin with cornmeal not labeled. |
| 1 | No | 4-901.11 Allow utensils to air dry before stacking.///White plastic glasses (in small server station) stacked wet. |
| 1 | No | 3-304.14 Cease the use of cloths designated for food spills for any other purpose.///(1) Towel used to absorb water/grease from Ansul system. (2) Several towels on the bottom shelf of multiple make tables.
3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment. - 3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.///Sanitizer buckets not set up at time of inspection. |
| 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 (color and white) showing heavy use. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Wall and ceiling near fryer is discolored. |
| 1 | No | 6-501.14 Clean restroom exhaust vent cover.///Both restrooms have dust visible.
6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Vents throughout the kitchen have dust and residue. |
| 1 | No | 6-501.12 Clean toilets, urinals, and plumbing fixtures as often as necessary to keep them clean.///Drain under bar sink has black residue. |