| Deducted | Critical | Remarks |
| 4 | Yes | 4-302.14 Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions.// No sanitizer test strips are available. |
| 4 | Yes | 6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. //No soap in restrooms during inspection.//COS |
| 1 | No | 3-307.11 Provide separation between packaged raw animal products of different species.(preventive)// In the display meat cooler there is no separation of packages of raw chicken, pork, beef and turkey. |
| 1 | No | 4-101.19 Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil.// Rusty shelves in coolers.//
4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Torn gaskets on dairy cooler door.//Broken WI freezer door handle. |
| 2 | No | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Missing ceiling tiles in meat prep area. |
| 1 | No | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Black residue on shelves in dairy cooler.//
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.//Standing water in bottom of dairy cooler. //Dust buildup in display meat cooler air vents. |