| Deducted | Critical | Remarks |
| 4 | Yes | 4-203.11 Provide food temperature measuring devices that are accurate to + or - 2 degrees F./// PIC could not provide thermometer.
4-302.13 (A) Provide a readily accessible thermometer for manual warewashing to measure washing and sanitizing temperatures. /// PIC could not provide thermometer. |
| 1 | No | 5-501.113 Keep dumpster doors and lids closed.///Dumpster doors left open. |
| 1 | No | 6-501.112 Remove dead or trapped birds, insects, rodents and other pests from control devices and premises at a frequency that prevents accumulation, decomposition or the attraction of pests./// Sticky insect control pads have an accumulation of insects./// Several light shields have trapped insects. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./// Ceiling tiles and vent covers have an accumulation of dust./// Floors have an accumulation of food debris, especially under shelves and equipment.///Walls throughout establishment has dried food debris. |
| 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 (Priority Category 3 and 4)./// PIC could not provide documentation of an accredited food protection manager certificate. PIC provided CFSM certificate of a former employee.
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| 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 have an accumulation of food debris./// Exterior of pizza dough cutters, rollers, and mixers have an accumulation of dried food debris. |
| 5 | Yes | Wash, rinse and sanitize contaminated equipment and utensils (non-cooking) as often as necessary to prevent the accumulation of soil, or at least every 4 hours during continuous use (can opener blade, slicers, mixer, cutting boards, etc.)/// Can opener blade has an accumulation of black residue. |