| Deducted | Critical | Remarks |
| 1 | No | 5-501.113 Keep dumpster doors and lids closed. |
| 5 | Yes | JCDH 3.2.2 Management allows secondhand smoke in the food establishment.//Establishment has a hookah bar. |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.//Cooked Rib Tips stored at RT//Temp. at 63 F.//COS. Ribs place back in WI cooler.//Sour Cream temp. at 65 F. stored in make-table cooler.//Sour Cream discarded. |
| 1 | No | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)//Repair or Replace faucet on 3 compartment sink due to leak. |
| 4 | Yes | 3-202.18 Obtain SHELLSTOCK in containers bearing legible source identification tags or labels affixed by the harvester or dealer that lists: harvester ID #; harvest date and location; type and quantity; 90-day tag retention statement.//
3-203.12(A) Leave SHELLSTOCK tags inside or attached to container until last shellfish is served or sold.//
3-203.12(C)(1) Maintain SHELLSTOCK tags in chronological order for at least 90 days from the date last shellfish was sold or served. |
| 5 | Yes | 3-501.16(A)(1) Maintain TCS food at 135 F or above.//Fried Chicken wing temp. between 97-100 F. Chicken stored at RT.//Chicken discarded. |