| Deducted | Critical | Remarks |
| 4 | Yes | JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location./// PIC could not provide JCDH managers card. |
| 1 | No | 3-304.12 Store between-use utensils in running water if used with moist food such as ice cream or mashed potatoes./// Ice scoop is stored in sitting muggy water. |
| 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. /// The interior of several RI coolers and freezers throughout the kitchen have an accumulation of food debris. |
| 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./// Can opener blade metal is scratched off and in disrepair. |
| 1 | No | 6-301.14 Post sign at all hand sinks that notifies employees to wash hands. /// Hand sink near 3 compartment sink and storage area are missing sign notifying employees to wash their hands. |
| 1 | No | 5-501.116 Clean the dumpster and/or grease receptacle at a frequency necessary to prevent accumulation of soil or becoming attractants for pests./// Dumpsters and dumpster pad are soiled with black grime and food debris.
5-501.110 Store refuse and recyclables in receptacles so that they are inaccessible to pests./// Several bags of trash are stored in back storage area on the floor. |
| 2 | No | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.)./// Ceiling tiles are missing near the 3 compartment sink.
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./// Vents have an accumulation of dust throughout the kitchen area. |
| 1 | No | 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. /// All of the vent hood bulbs are blown over the fryers. |