| Deducted | Critical | Remarks |
| 4 | Yes | ADPH 420-3-22.02(2)(a), 2-102.11(B) Provide at least one designated person with certification from an accredited program within the past 5 years (Priority Category 3 and 4), or verification of attendance of an accredited program within the past 12 months. |
| 5 | Yes | 3-101.11 Provide safe, unadulterated, and honestly presented food.///Dead gnats in flour bin. No gnats seen anywhere else in the establishment.///COS PIC placed flour bin by 3-compartment sink to be cleaned. |
| 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.///Black residue on shelving in WI cooler. Food debris and grease on exterior of oven and around the wheels of grill. Food debris around the exterior of mixer and components. |
| 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.)///Pink residue in ice machine. |
| 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.///Main hand-washing sink 58-60F degrees. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Black residue in floor drains throughout establishment. Black residue and food debris on the walls by 3-compartment sink and dishwasher. Accumulation of dust on floor fan cover. Single service items in the floor drain of the dish machine. |