| Deducted | Critical | Remarks |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Sausages and bologna 60F stored in bottom RI cooler.//Voluntarily discarded. |
| 1 | No | 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations. //Extremely encrusted grease buildup around the french fry station and side of fryers.//4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.//Heavy amount of food debris behind fountain drink machine near drive through window and food debris in crevices of holding station above makeline. |
| 1 | No | 4-903.11 Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination.//Clean equipment stored on greasy shelves above 3 compartment sink. |
| 1 | No | 4-903.11 Store single service and single-use articles at least 6 inches above the floor.//Boxes of cups and single service articles stored on floor in dry storage area near ware washing room. |
| 1 | No | 5-501.116 Clean the dumpster and/or grease receptacle at a frequency necessary to prevent accumulation of soil or becoming attractants for pests.//Grease spills on exterior of receptacle. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Large spill of fountain drink syrup on the floor and food stains on the walls near chicken prep station and cooking equipment. |