| Deducted | Critical | Remarks |
| 1 | No | 4-101.11(B-E) Provide food contact surfaces that are: durable; corrosion resistant; non-absorbent; smooth; easily cleanable; resistant to chipping, scratching, distortion and decomposition.// Utensils stored on towels. |
| 4 | Yes | ADPH 420-3-22.02(2)(a), 2-102.11(B) Provide at least one designated person with certification from an accredited program within the past 5 years (Priority Category 3 and 4), or verification of attendance of an accredited program within the past 12 months.// CFSM certificate has expired. |
| 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.// Clean interior of RI units and oven.
4-602.12 Clean interiors and door seals of microwaves at least every 24 hours.// Microwave soiled with food debris. |
| 1 | No | 3-602.11 Label food packaged in the establishment as required by law.// Banana pudding and various grab and go cakes have no labels. |