| Deducted | Critical | Remarks |
| 1 | No | 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)///(1)Sauce bottles not labeled with contents, (2) Food containers in make table cooler not labeled with contents, (3) White bin next to WI cooler not labeled. |
| 1 | No | 3-304.12 Provide a utensil with a handle for serving or dispensing food or ice.///Scoop in floor next to WI cooler laying directly on contents. |
| 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. ///Shelves in both white stand up freezers have food debris visible.
4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Bar gun saddle has residue visible. |
| 1 | No | 4-901.11 Allow utensils to air dry before stacking.///Plastic drinking glasses at bar stacked wet. |
| 1 | No | 3-305.11 Store food at least 6 inches above the floor.//Sugar and other boxes on floor in dry storage area.
3-305.11 Store food in a clean, dry location where it is not exposed to splash, dust, or other contamination.///Flour uncovered on bottom shelf of high traffic area. |