| Deducted | Critical | Remarks |
| 1 | No | 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.///Light out under hood at fryer. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Floors around WI produce cooler have large amounts of debris and build up. |
| 1 | No | 4-501.11(A) Maintain equipment in good repair (general).///Produce WI cooler has shelf broken partially on floor. |
| 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.///Bread baking pans have large amount of baked on debris.
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.///Produce and Meat cooler shelves have food debris and residue visible.
4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///WI cooler in bakery has food debris on the floor. |