| Deducted | Critical | Remarks |
| 1 | No | 5-501.113 Keep dumpster doors and lids closed.
5-501.115 Remove unnecessary items from the refuse storage area. |
| 1 | No | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.//Clean ventilation hood above fryer to remove dust and grease. |
| 5 | Yes | 3-501.16(A)(1) Maintain TCS food at 135 F or above.//Fried chicken, fish, pork chops, and burgers held between 101-128F in hot holding cases. |
| 1 | No | 3-304.14. 4-501.114 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment.//chlorine solution in bucket under hand sink registered at 0ppm. |
| 1 | No | 3-501.13 Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave.//Frozen whole cuts of beef and pork thawing at room temperature. |
| 1 | No | 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.//Storage shelves for clean fryer baskets were soiled. |
| 5 | Yes | 2-301.14 Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).//Employees observed donning gloves without washing hands. COS |
| 1 | No | 6-501.18 Clean hand sinks as often as necessary to keep them clean.//Food debris in hand sink. |
| 1 | No | 3-307.11 Store raw shell eggs below and away from ready to eat food. (preventive)//Raw shell eggs stored over bologna in WI cooler. |