| Deducted | Critical | Remarks |
| 2 | No | 6-501.11 Repair or replace missing and broken floor tiles and re-grout the spaces between the tiles throughout the facility where needed. |
| 1 | No | 3-307.11 Store raw shell eggs below and away from ready to eat food./ Flats of raw shell eggs are stored over packaged sauces in the WI cooler. |
| 2 | No | 2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles./ Foodhandler not wearing a beard restraint. |
| 1 | No | 4-901.11 Allow utensils to air dry before stacking./ Food pans are stacked wet. |
| 5 | Yes | 5-203.14 Provide backflow prevention device at all faucets where a hose is used./ A hose is attached to the faucet on the rear exterior of the building without a backflow prevention device installed: provide a hose bibb vacuum breaker. |
| 1 | No | 5-501.11 Provide a concrete or asphalt storage surface for outdoor waste handling units that is smooth, durable, and sloped to drain./ The dumpsters are positioned partially on a gravel on dirt surface. |
| 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./ The CFSM on duty is not registered with JCDH: register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location. |