| Deducted | Critical | Remarks |
| 4 | Yes | JCDH 2.2 Provide food safety training for all food handlers as required.// Food safety training for over half of the staff are expired. |
| 4 | Yes | 4-601.11 Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage).// Stored in clean storage area: several knives, forks soiled with food debris and residue. COS PIC Voluntarily placed in 3 comp sink for wash rinse and sanitize. |
| 2 | No | 2-401.11 Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.// Personal thermal cup sitting under the grill shelving. COS PIC Voluntarily removed. |
| 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. // Several RI coolers soiled with liquid, food debris and residue. |
| 2 | No | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Repair broken/damaged tile on the wall near the grill. // Floors soiled with heavy food debris. |
| 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. // Silver container of cooked shrimp and onions, cooked carnitas in Double RI cooler, Salsa in RI cooler not date marked with a prep or discard date. COS PIC Voluntarily discarded. |