| Deducted | Critical | Remarks |
| 2 | No | 2-304.11 Wear clean outer clothing at all times to prevent contamination of food, equipment, utensils, linens, and single service/single use articles. // Staff wearing a soiled white jacket while preparing cooked Rotisserie chickens. |
| 4 | Yes | 5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. // No hot water a hand sink in Rotisserie Chicken prep area. However, there is another hand sink near oven that meets JCDH requirement. |
| 1 | No | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)//Leaking water pipes from hand sink in Rotisserie chicken prep room. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dirty floor in staff bathroom. |
| 1 | No | 3-602.12 Cease changing or covering the manufacturers date limit. // Twenty- four packs of prepackaged 88% Lean 12% Fat ground beef from boxes of expired date of 1.20.26 were stored in display coolers were labeled as sell by 1.27.26. Staff are changing sell by dates beyond expired date on box. //Staff voluntarily discarded expired meat. |