| Deducted | Critical | Remarks |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.///Cooked steak, chicken and shrimp at 45-57F degrees.///COS Cooked steak & shrimp placed in WI cooler to chill. Cooked chicken voluntarily discarded. |
| 2 | No | 6-201.15 Provide removable, smooth, easily cleanable mats and duckboards.///Using cardboard for mats.
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Food debris on the floor under the equipment. Dust on ceiling vent covers throughout kitchen. |
| 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.///Food debris on the exterior of cooking equipment, countertops, and storage shelves. |
| 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.).///Using cardboard as shelf liners. |
| 1 | No | 6-501.114 Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used. |
| 1 | No | 6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.///Personal items stored on shelving in dry storage. |
| 1 | No | 5-203.13 Maintain access to service sink.///Mop sink is blocked with a machine and shelving. |
| 5 | Yes | 5-403.11 Dispose of sewage through an approved facility (public sewer or on-site system).///Dumping mop water in storm drain. |