| Deducted | Critical | Remarks |
| 1 | No | 4-901.11 Allow utensils to air dry before stacking.//Wet stacking of plastic containers on clean dish rack. |
| 1 | No | 6-305.11 Provide lockers or other suitable facilities for storage of employees’ personal belongings.//Employee phone on top of fryer. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors underneath fryers. |
| 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.//Wipe down interior and exterior of all chicken hot holding units. |
| 1 | No | 5-205.15(B) Repair slow or inoperative drain (indoor or outdoor).//Slow floor drain in restroom. Slow hand sink drain next to drive through window. |
| 1 | No | 4-903.11 Store single service and single-use articles at least 6 inches above the floor.//Single service items stored on the floor. |
| 4 | Yes | 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.//Provide paper towels at all kitchen hand sinks. |
| 4 | Yes | 4-601.11 Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)//Food residue left on all clean equipment and utensils on clean dish rack. |
| 1 | No | 4-501.11(A) Maintain equipment in good repair (general).//Leak at 3-compartment sink and leak at service sink. |