| Deducted | Critical | Remarks |
| 4 | Yes | 4-302.14 Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions. /// Appropriate sanitizing chemical test strips were unavailable at the time of the inspection. |
| 4 | Yes | 5-103.11(B) Provide hot water generation and distribution systems sufficient to meet peak hot water demands throughout the food establishment. /// Establishment did not generate hot water at any of the handwash sinks or dish compartment sinks in the facility (76-78F).
6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks. /// Paper towels were missing at one of the handwash sinks at the main bar (left side) and at the handwash sink in the restroom near the small bar. |
| 1 | No | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.) /// Observed small leak underneath the sink used to wash utinsils at the small bar. |
| 1 | No | 6-501.114 Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used. /// Small R.I. cooler no longer functioning at the small bar. Equipment in the old kitchen is no longer being utilized. |