| Deducted | Critical | Remarks |
| 4 | Yes | 4-301.11 Provide enough equipment to maintain all cold-held TCS food at 41 F or below.//Bakery WI Cooler ambient air temp. at 58 F.//Remove butter, cream cheese, milk and cakes to another cooler to maintain a temperature at 41 F. |
| 4 | Yes | 4-601.11(A) Clean equipment, food contact surfaces and utensils to sight and touch. (Interior of ice machine, ice bins, beverage nozzles, utensils in storage, etc.) //Clean interior of ice machine to remove mold residue.//Location:Rear Tea and Water wait station. |
| 4 | Yes | 3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation.// Pans of Steaks and Chicken Dressing stored in WI meat cooler without a date mark.//COS. |
| 1 | No | 3-304.12 Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.//Rolling Pin stored in flour bin in bakery section. |