| Deducted | Critical | Remarks |
| 1 | No | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.///Cloths laying around on make tables. |
| 1 | No | 6-501.18 Clean hand sinks as often as necessary to keep them clean.///Hand sink has residue/grime visible.
6-501.12 Clean plumbing fixtures as often as necessary to keep them clean.///Drain by back door has build up.
5-205.15(B) Repair condensate leak in refrigeration units.///Possible condensate leak in WI freezer. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Floors behind and under cook equipment has debris and build up. |
| 1 | No | 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.///2 lights out in hood. |
| 1 | No | 3-305.11 Store food at least 6 inches above the floor.///Food boxes on floor of WI freezer and in the floor of dry storage area. |
| 1 | No | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Food residue on bottom shelf of RI cooler. |
| 1 | No | 3-304.12 Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.///Knife stored between tables. |
| 1 | No | 4-202.16 Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.).///Torn gasket on RI freezer door. |