| Deducted | Critical | Remarks |
| 4 | Yes | 2-501.11 Provide clean-up procedures for employees to follow when responding to vomiting or diarrheal events in a food establishment.// Clean-up procedures not available. |
| 5 | Yes | 3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// Pinkish orange residue on interior of ice machine. |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Quiche on top shelf of reach-in display cooler at 50F. COS- PIC discarded. |
| 5 | Yes | 2-301.14 Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).// Employee training another employee began donning gloves without prior hand-washing until corrected. PIC also began donning gloves without prior hand washing until corrected. |