| 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 (Priority Category 3 and 4).///No one at establishment during inspection with FSMC. |
| 1 | No | 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)///Some containers in dry storage and above cook top not labeled with contents. |
| 1 | No | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Ovens have baked on food debris on bottom shelf.
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. ///Bottom shelf, doors and handles of RI freezer have food debris and black residue. |
| 1 | No | 6-501.14 Clean restroom exhaust vent cover.///Both restroom vents have accumulation of dust visible.
6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Hood has build up of grease on vents and Ansul fire suppression system. |
| 1 | No | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///Hand sink not attached to the wall (large gap) |