| Deducted | Critical | Remarks |
| 1 | No | 4-501.12 Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Cutting boards showing heavy use. |
| 4 | Yes | 4-601.11 Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)///Ice machine has black residue present (on top where ice comes out). |
| 1 | No | 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.///(1) Bottom shelf of double door oven has baked on food debris. (2)Between fryers has build up of grease.
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.///WI cooler and freezer has food debris on floor under shelves. |
| 1 | No | 4-901.11 Allow utensils to air dry before stacking.///Several dishes in dish machine area stacked while still wet. |
| 1 | No | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///Soda drain at wait station (across from bar) has standing water/soda.
5-205.15(B) Repair condensate leak in refrigeration units.///Possible condensate leak in WI freezer. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///(1) Walls and floors behind cooking equipment have grease and food debris visible. (2) Floors under equipment in bar area have debris and residue. |
| 1 | No | 6-501.14 Clean restroom exhaust vent cover.///Both restrooms have large accumulation of dust on vent covers.
6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Hood vents over fryer area have grease visible. |
| 1 | No | 6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.///Jacket laying on back of bar. |