| Deducted | Critical | Remarks |
| 2 | No | 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 WI Freezer floors. |
| 2 | No | 2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles.//Employees observed handling food without proper beard and hair restraints. |
| 1 | No | 4-901.11 Allow utensils to air dry before stacking.//Several plates observed wet stacked in dish machine area. |
| 4 | Yes | 4-601.11(A) Clean equipment, food contact surfaces and utensils to sight and touch. (Interior of ice machine, ice bins, beverage nozzles, utensils in storage, etc.)//Clean beverage nozzle in bar area.//COS//PIC cleaned nozzle prior to the end of the inspection. |
| 1 | No | 5-205.15(B) Repair condensate leak in refrigeration units.//Repair condensation leak over prep table.//PIC moved all equipment to be WRS. EHS spoke with PIC about not using prep table until the leak is repaired. |
| 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.//Clean bottom of unit holding holding cold plates. Clean fan vent covers in WI Cooler. |
| 4 | Yes | 5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks.//Handwashing sink 61F. |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Raw Chicken 48F and Cod 52F.//COS//PIC moved both items to WI Cooler to cool 41F prior to the end of the inspection. |
| 4 | Yes | JCDH 2.2 Provide food safety training for all food handlers as required. |