| Deducted | Critical | Remarks |
| 1 | No | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// No sanitizer bucket set up |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Raw shrimp, chicken, beef, lettuce, and shredded mozzarella cheese temping 47-51F degrees. PIC COS by using an ice bath |
| 5 | Yes | 3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// Beverage nozzles and juice machine has residue in the interior and exterior of spout. |
| 1 | No | 4-903.11 Store single-service and single-use articles covered, inverted, or in the original protective package.// Serving plates and bowls turned upright. |
| 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. // Dim lighting in drink machine and pass area.
4-301.14 Repair or replace ventilation hood systems and devices (including filters).// Missing hood vent filters. |
| 1 | No | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// Leak under 3-compartment sink.
5-205.15(B) Repair condensate leak in refrigeration units. // Condensation buildup in chest freezer |
| 2 | No | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// (1) Damaged floor tiles throughout kitchen (2) Damaged or buckling ceiling tiles throughout kitchen and in restroom (3) Grease buildup on fire suppression system |