| Deducted | Critical | Remarks |
| 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 throughout the kitchen area to remove grease build-up. |
| 4 | Yes | 4-601.11 Clean equipment, food contact surfaces, and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)//Clean upper interior of ice machine to remove calcium build-up and black specks. |
| 1 | No | 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.//Repair RI cooler door to ensure it closes properly next to deep freezer.//Ensure RI refrigerator next to 3-compartment sink (54 F) reaches an ambient temperature of (41 F). |
| 1 | No | 4-901.11 Allow utensils to air dry before stacking.//Wet stacked pans on drying rack above 3-compartment sink. |