| Deducted | Critical | Remarks |
| 4 | Yes | JCDH 2.2 Provide food safety training for all food handlers as required.//Employee on duty was without food safety training. |
| 4 | Yes | 4-601.11 Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)//Chopper in storage with heavy food residue and debris build up. |
| 1 | No | 6-304.11 Provide mechanical ventilation of sufficient capacity to keep rooms free of excessive heat, steam, condensation, vapors, smoke, fumes, and obnoxious odors.//Employee restroom did not have working ventilation. |
| 2 | No | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Cracked, loose, and missing floor tiles throughout establishment. |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.//Cut watermelon was at 46F in customer open air RI cooler. COS PIC voluntarily discarded. |
| 1 | No | 3-305.11 Store food at least 6 inches above the floor.//Gallons of milk stored on WI cooler floor. |