| Deducted | Critical | Remarks |
| 4 | Yes | 4-501.116 Use appropriate chemical test kits to accurately determine the concentration of the sanitizing solution.// Facility uses both quaternary ammonia and chlorine, but does not have test strips for both (only has pH strips). |
| 5 | Yes | 3-501.16(A)(1) Maintain TCS food at 135 F or above.// Cheese in hot holding at 65F; prepared foods (chicken, casserole, greens) in hot holding ranging 118-120F. |
| 1 | No | 3-305.11 Store food at least 6 inches above the floor.// Cooking oil stored directly on floor. |
| 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 at hand sink in kitchen. |
| 4 | Yes | 3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation.// Not all foods in reach-in cooler date marked (casserole, mashed potatoes, greens). |
| 1 | No | 5-501.17 Provide a covered receptacle for sanitary napkins in a toilet room used by females.// No lid on the receptacle in one of the stalls for the women's bathroom. |
| 1 | No | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloth on prep table not stored in sanitizer solution. |
| 1 | No | 3-304.12 Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.// Ice scoop at bar not stored on sanitized surface. |
| 4 | Yes | 420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).// Manager food safety training expired.
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| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Ground meat and other food items (mashed potatoes, greens, casseroles, etc) in reach-in cooler at 47-48F. |