| Deducted | Critical | Remarks |
| 1 | No | 4-204.11 Provide exhaust ventilation hood systems designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles./ Grease drippage from the front edge of the ventilation hood canopy. |
| 4 | Yes | 420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation./ There is not a person on duty who has completed an accredited program.
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| 1 | No | 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition./ Damaged and deteriorating door gaskets on the cook line and right-hand expo line prep coolers. |
| 5 | Yes | 3-501.16(A)(1) Maintain TCS food at 135 F or above./ Cooked chicken fingers holding on a drain grate in a buffet pan set on top of the deep fryer baskets measured 102F-134F>; all were voluntarily discarded. The heat lamps that were previously provided for holding of cooked chicken fingers have been removed: replace the heat lamps or provide other, suitable mechanical hot holding device (Time as a Public Health Control may also be considered; a written procedure prepared in advance is required to use that food safety control method). |