| Deducted | Critical | Remarks |
| 4 | Yes | JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training.// No certified food safety manager on duty during the prepping.
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| 2 | No | 2-401.11 Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.// Open cup of soda on the counter while prepping chicken. |
| 4 | Yes | 5-205.11 Cease using hand sinks for any purpose other than handwashing. // Sanitizing bucket and container of soap sitting inside the handwashing sink. |
| 5 | Yes | ADPH 420-3-22-.09(6)(a) Return mobile units to the commissary at least once per day.// MFU PIC stated he goes back to commissary once a week for food and utensils etc. |
| 4 | Yes | 3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation. // Cheese and Brussel sprouts in the make table per PIC since 4-13-25 with no prep or discard date. //White beans in RI cooler since 4-13-25 without a prep or discard date. COS PIC Voluntarily discarded. |
| 1 | No | 5-205.15(B) Repair slow or inoperative drain (indoor or outdoor).// Hand washing sink drains very slow. |