| Deducted | Critical | Remarks |
| 2 | No | 2-303.11 Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food./ The cook is wearing a bracelet. |
| 1 | No | 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food./ Unlabeled spray containers of oil. |
| 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./ Exteriors of equipment and underside of the shelf over the expo line are very heavily soiled with accumulated, dried residues and food particles. |
| 1 | No | 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition./ Badly damaged interior door liners on the make table cooler on the dishroom end of the expo line, and peeling and flaking finish on the pan racks inside. |
| 1 | No | 4-901.11 Allow utensils to air dry before stacking. |
| 5 | Yes | 5-203.14 Provide backflow prevention device at all faucets where a hose is used./ Hose attached to faucet on the exterior of the building inside the refuse enclosure with no backflow prevention device installed. |
| 4 | Yes | 6-301.12 Provide paper towels at each handwashing sink./ Supply of paper towels at the warewashing sink on the cook line was replenished during the inspection. |
| 1 | No | 5-205.15(B) Repair condensate leak in the WI freezer./ Leak from the plumbing line on the fan housing onto shelving and food packaging. |
| 1 | No | 6-501.14; 6-202.12 Clean air ducts to prevent contamination by dust, dirt, etc.; and, provide HVAC systems that are installed to prevent contamination of food, food-contact surfaces, equipment, utensils, linens, and unwrapped single service/single use articles./ Dusty, uncovered HVAC ducts over the expo line and rear prep area: clean the ducts and reinstall the covers. |