| Deducted | Critical | Remarks |
| 5 | Yes | 3-101.11 Provide safe, unadulterated, and honestly presented food.// Bag of ham, slimy and swollen. COS- District manager discarded. |
| 4 | Yes | JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.// Food safety manager is not registered with JCDH and does not have card. |
| 2 | No | 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Employee drinks stored on top of pizza boxes and on food prep surfaces. |
| 1 | No | 5-205.15(B) Repair slow or inoperative drain (indoor or outdoor).// Hand sink in front of kitchen draining slowly; drip at 3-compartment sink. |
| 1 | No | 6-501.113 Store maintenance tools (brooms, mops, vacuum cleaners, etc.) in an orderly manner that facilitates cleaning the area and so that they do not contaminate food, equipment, utensils, linens, and single-service/single-use items.// Duster/brush stored directly above container of sauce. |
| 4 | Yes | 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// No paper towels at hand sink in front of kitchen. |
| 2 | No | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Damaged flooring throughout kitchen.
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floor heavily soiled underneath oven and make table; back door soiled with black residue; dust accumulation on ceiling around vents. |
| 5 | Yes | 7-201.11 Store toxic items below and away from food, utensils, equipment, linens, and single service/single use articles.// Equipment cleaner stored directly next to sauce; disinfectant wipes stored on shelving above pans. |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Sausage, ham, pepperoni, cheese, chicken, in WI cooler ranging in temperature from 52F-56F. Ambient temperature of WI cooler 56F. COS- District manager discarded all items and voluntarily closed. |
| 5 | Yes | 2-301.14 Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).// PIC handled cell phone and immediately continued touching food. |
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