| Deducted | Critical | Remarks |
| 1 | No | 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.///Light out in hood above oven. |
| 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.///Cell phone on prep table next to slicer. |
| 1 | No | 4-903.11 Store single-service and single-use articles covered, inverted, or in the original protective package.///Single serve trays (clear) stored facing up under prep table. |
| 1 | No | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Tracks of meat and cheese cooler has food debris.
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.///Floor of WI freezer has build up of residue. |
| 1 | No | 3-304.12 Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.///Storage bin for extra utensils has debris in drawers. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///(1) Floors through out kitchen have large build up of residue. (2) Hood over fryer and grill has accumulation of grease. |