| Deducted | Critical | Remarks |
| 1 | No | 6-501.112 Remove dead or trapped birds, insects, rodents and other pests from control devices and premises at a frequency that prevents accumulation, decomposition or the attraction of pests.///Dead roaches under grill and in non-working oven. |
| 5 | Yes | 3-101.11 Provide safe, unadulterated, and honestly presented food.///Live roaches in raw shrimp located in RI drawer under the grill. |
| 1 | No | 6-303.11(B) Provide at least 20 foot candles of light at 30 inches above the floor in areas used for handwashing, ware washing (where employee safety is not a factor), equipment & utensil storage, and in toilet rooms.///Several blown bulbs throughout facility. |
| 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.///Food debris and rust on storage shelves throughout facility.
4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations.///Food debris on the cooking equipment. |
| 4 | Yes | 3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation.///Cooked pork chops and cooked beef without a date marking label. |
| 1 | No | 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination.///Uncovered, rice and sugar in dry storage. |
| 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)///Pink and black residue in beverage nozzle at the bar area. |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.///All items stored in RI cooler unit under grill: raw fish at 55F degrees, raw beef at 47F degrees, raw pork at 60F degrees, and raw chorizo at 58F degrees.///COS Items voluntarily discarded. |
| 5 | Yes | 7-102.11 Label all toxic items not in original containers with the common name of the product (Pf).///Several spray bottles not labeled. |
| 5 | Yes | 3-501.14(A) Cool TCS food from 135F to 41F or lower within 6 hours, and from 135F to 70F or below within the first 2 hours of cooling time.///Cooked rice cooling at room temperature at 102F degrees.///COS PIC voluntarily discarded. |
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