| Deducted | Critical | Remarks |
| 1 | No | 3-305.11 Store food at least 6 inches above the floor./// Container of chicken stored directly on the floor in WI cooler. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./// Ceiling tiles are heavily stained. ///Floors have an accumulation of food debris./// Vents in kitchen area and restroom have an accumulation of dust. |
| 2 | No | 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles./// Personal drinks stored above the prep table containing the slicer. |
| 4 | Yes | 420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4)./// PIC could not provide an accredited food protection manager certificate.
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| 1 | No | 3-304.12 Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice./// Scoops stored in containers of dry goods are stored with handle inside of products. |
| 1 | No | 6-301.14 Post sign at all hand sinks that notifies employees to wash hands. /// Hand sinks by the ice cream station and 3 compartment sink are missing a hand washing sign. |
| 5 | Yes | Wash, rinse and sanitize contaminated equipment and utensils (non-cooking) as often as necessary to prevent the accumulation of soil, or at least every 4 hours during continuous use (can opener blade, slicers, mixer, cutting boards, etc.)/// Dicer on top shelf in the kitchen area has an accumulation of food debris on blades. |