| Deducted | Critical | Remarks |
| 1 | No | 4-901.11 Allow utensils to air dry before stacking.///Several food storage containers stacked while still wet. |
| 1 | No | 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food.///Cheese and tomatoes not labeled or dated.
ADPH 420-3-22-.03(1)(a) Cease the sale of commercially processed TCS food requiring refrigeration when past the date limit placed by the manufacturer or packager.///Cheese in zip lock bag dated 12/5/25 with mold. |
| 1 | No | 4-601.11(B) Keep food-contact surfaces of cooking equipment free of encrusted grease deposits and other soil accumulations.///Several spatulas turning colors/appear burned. |
| 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.///Red cutting boards showing heavy use and losing their color.
4-101.19 Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil.///Counter under drink machine, buckled and coming apart. |
| 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).///Person/PIC with FSMC not on premises at time of inspection. |
| 1 | No | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///Mop sink faucet has continuous drip when off. |