| Deducted | Remarks |
| 1 | 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.//Clean bottom of RI Freezer holding French Fries. |
| 2 | 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 facility with special attention to areas around the service sink. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.//Chicken Filets 48F-50F and Veggie Burgers 52F.//COS//PIC voluntarily discarded. |
| 4 | ADPH 420-3-22.02(2)(a), 2-102.11(B) Provide at least one designated person with certification from an accredited program within the past 5 years (Priority Category 3 and 4), or verification of attendance of an accredited program within the past 12 months.//Manager on duty did not have a Certifaction during the regular inspection. |
| 1 | 6-303.11(B) Provide at least 20 foot candles of light inside equipment such as RI and under-counter refrigerators.//Repair/Replace lighting in RI Freezer. |