| Deducted | Critical | Remarks |
| 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).
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| 1 | No | ADPH 420-3-22-.03(2)(b) Cease offering a catfish product for sale unless consumers are notified of the name and country of origin of the product by using a sign or tabletop display or listing the country of origin on the menu. |
| 4 | Yes | 4-302.12 Provide appropriate, readily accessible thermometer for verifying internal food temperatures. |
| 1 | No | 5-205.15(B) Repair condensate leak in (WI freezer) refrigeration units. |
| 1 | No | 4-101.11(B-E) Provide food contact surfaces that are: durable; corrosion resistant; non-absorbent; smooth; easily cleanable; resistant to chipping, scratching, distortion and decomposition./// Cardboard used to line bottom of prep table. |
| 1 | No | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. |
| 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 kitchen prep area under large equipment and prep tables. |
| 5 | Yes | 3-501.16(A)(1) Maintain TCS food at 135 F or above.//// Cooked chicken stored in rack in fryer temped between 112F-125F. Chicken was dropped prior to opening at 11 am, chicken was placed back in grease to be reheated to 165F. |