| Deducted | Critical | Remarks |
| 1 | No | 4-204.112 Provide appropriate, readily accessible thermometers for all make tables, coolers, and hot holding units./ The front food serving area had 3 refrigerators without thermometers. The kitchen had a refrigerator and a freezer without a thermometer. |
| 1 | No | 4-903.11 Store single-service and single-use articles at least 6 inches above the floor./ Both stock areas had boxes of single-service items stored on the floors. |
| 2 | No | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.)./ The kitchen had the ceiling peeling paint in an area. The WI meat cooler had an interior door panel not maintained. |
| 1 | No | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. / The cook's line ventilation hood filters had residue in the kitchen. |
| 1 | No | 3-305.11 Store food at least 6 inches above the floor./ The WI cooler had 2 net bags of onions and boxes of chicken stored on the floor. |
| 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. / The exterior of the kitchen cook's line equipment and the front food service cook's line equipment had grease residue. Some of the refrigeration and freezer shelves had residue. |