| Deducted | Critical | Remarks |
| 4 | Yes | 2-501.11 Provide clean-up procedures for employees to follow when responding to vomiting or diarrheal events in a food establishment. // NO vomit or clean up procedures for vomit or diarrhea in place. COS Gave PIC vomit and diarrhea clean up procedures to post. |
| 5 | Yes | 3-501.19(B)(1) Ensure that the temperature of TCS food is 41 or less when removing from cold holding and 135 or higher when removed from hot holding. // Cheese, chicken, and steak 49-52F. COS PIC returned food to WI freezer to ensure a temp of 41 or below. |
| 1 | No | 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) // Label salt and pepper under make table with common food name. |
| 1 | No | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.) // Top of backflow preventor is missing. |