| Deducted | Critical | Remarks |
| 1 | No | 3-305.11 Store food at least 6 inches above the floor.// Food stored directly on the floor in WI freezer in bakery area. |
| 1 | No | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloth stored on prep table |
| 1 | No | 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. // Encrusted food on baking pans.
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. // (1) Clean the bottom of RI cooler from residue/old food debris. (2) Clean interior of baking ovens from encrusted grease (3) Clean exterior of equipment from residue buildup (4) Clean shelving from residue buildup |
| 1 | No | 4-101.11(B-E) Provide food contact surfaces that are: durable; corrosion resistant; non-absorbent; smooth; easily cleanable; resistant to chipping, scratching, distortion and decomposition.// Rubber spatulas chipping and tearing. |
| 4 | Yes | 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// No paper towels at HW sink near 3-compartment sink. PIC COS by supplying paper towels by end of inspection. |