| Deducted | Critical | Remarks |
| 5 | Yes | 3-501.16(A)(1) Maintain TCS food at 135 F or above. Fried chicken, baked wings, and tenders were all below the required 135 F for hot holding. All The chicken was removed and discarded and replaced with chicken that was 135F or higher. Remedies were discussed with the GM to solve the temp. loss. |
| 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. Clean the inside of coolers and the warming cabinet and remove food debris and oils. |
| 1 | No | 4-901.11 Allow utensils to air dry before stacking. Pans were nested wet. |