| Deducted | Critical | Remarks |
| 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./ There is not a person on duty who has completed an accredited program.
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| 1 | No | 4-501.12 Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized./ The cutting board on the small make table cooler is badly scratched and scorched. |
| 1 | No | 6-501.14 Clean air ducts over the pizza make line to prevent contamination by dust, dirt, etc. |