| Deducted | Critical | Remarks |
| 1 | No | 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination.// Bacon and sausage stored with no cover in RI cooler. |
| 1 | No | 4-903.11 Store laundered, dry wiping cloths in a location that is: clean and dry; at least 6 inches above the floor; not exposed to splash, dust, or other contamination.// Wiping cloths stored on floor and on food prep counters.
3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wiping cloths stored in dish area. |
| 1 | No | 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.// Heavy trash accumulation around dumpster area. |
| 1 | No | 7-209.11 Store personal care and other non-toxic items away from food, utensils, equipment, linens and single service/single use articles.// Employee items stored in storage area on top of drink storage area. |
| 4 | Yes | JCDH 2.2 Provide food safety training for all food handlers as required.// No food handlers card for employees at time of inspection. |
| 5 | Yes | 3-304.11 Prevent the contact of food with non-food contact surfaces or with food contact surfaces that are not properly cleaned and sanitized.// Ice machine with heavy pink and black residue. |
| 1 | No | 6-301.14 Post sign at all hand sinks that notifies employees to wash hands.// Employee hand washing sink in back area with no handwashing signage.
6-501.18 Clean hand sinks as often as necessary to keep them clean.// Hand sink with heavy coffee residue. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on ceiling tiles and vent covers. |
| 1 | No | 6-501.16 Store mops so that they may be air-dried without contaminating walls, equipment, or supplies.// Mop sitting in mop bucket outside establishment. |