| Deducted | Critical | Remarks |
| 1 | No | 3-305.11 Store food at least 6 inches above the floor.//Numerous boxes of food items stored on floor in WI Freezer and in dry storage. |
| 5 | Yes | 4-501.114, 4-703.11 Sanitize utensils with quaternary ammonia at a concentration specified by manufacturer for at least 30 seconds.//
4-702.11 Sanitize all utensils and food contact surfaces after cleaning and before use.//Establishment without quaternary ammonia.//Corrective Action, Use Bleach to sanitize utensils. |
| 1 | No | 4-602.12 Clean interiors and door seals of microwaves at least every 24 hours. |
| 4 | Yes | 4-601.11 Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)//Deli slicers stored underneath counter top in kitchen, not cleaned. |
| 1 | No | 5-501.16; 6-301.20 Provide a waste receptacle at handwashing sinks that are supplied with paper towels. |
| 4 | Yes | 3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation. //Sweet potato and Broccoli Casserole held in WI cooler without a date mark.//Both food items discarded by PIC.//COS |
| 1 | No | 3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.//Establishment is out of quaternary ammonia.//Use bleach water to wipe down counters and equipment. |