| Deducted | Critical | Remarks |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below. // The following TCS foods were out of temperature: Cheese (50F) in make table. Cut lettuce (53F) in RI cooler. COS PIC Voluntarily discarded |
| 2 | No | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Ceiling tile near smoker is missing.// Repair/Replace several ceiling tiles throughout facility. //Repair several holes in walls near WI coolers and other various locations throughout establishment. |
| 4 | Yes | JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training. // No certified food safety manager on premises during inspection. |
| 4 | Yes | 4-601.11(A) Clean equipment, food contact surfaces and utensils to sight and touch. (Interior of ice machine, ice bins, beverage nozzles, utensils in storage, etc.) // Can opener is soiled with black grime and residue on the blade. COS PIC Returned to three comp sink. |
| 1 | No | 4-301.14 Provide ventilation hood systems and devices sufficient in number and capacity to prevent accumulation of grease or condensation on walls and ceiling.// Ventilation hood soiled with dripping grease and grime.
6-501.14 Clean restroom exhaust vent cover. // Restroom exhaust vent soiled with dust.
6-202.11 Provide shielded or shatter-resistant light bulbs in areas where there is exposed food; clean equipment, utensils, linens, and unwrapped single service/single use articles. (sleeves and end caps) // Light bulbs are not shielded above the prepping area.
6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. // Air ducts above prepping area soiled with dripping dust. |