| Deducted | Critical | Remarks |
| 5 | Yes | 3-501.16(A)(1) Maintain TCS food at 135 F or above.// Foods in top of hot holding unit ranged 110-120F; cheese sauce and refried beans on prep table ranging 90-100F. |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Foods in right side and underneath make table (tomatoes, pico, cheese, cooked jalepenos) ranged 50F-56F. |
| 1 | No | 3-501.15 (B) Loosely cover or uncover food until cooled.// Salsa cooling in reach-in cooler with lid intact. |
| 1 | No | 3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive). 3-307.11 Store raw animal products below and away from produce and ready to eat foods. (preventive)// Raw meat stored above raw shrimp and both raw meat and shrimp stored above bread and produce.
3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination.// Raw meat in reach-in freezer not covered or wrapped.
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| 5 | Yes | 4-101.11 Provide food grade containers for storing all foods.// Grocery bags used to store bread and spinach; non-food grade molcajetes stored underneath hot-holding area; Lowe's bucket used to store tamarind water. |
| 4 | Yes | 4-601.11(A) Clean equipment, food contact surfaces and utensils to sight and touch. (Interior of ice machine, ice bins, beverage nozzles, utensils in storage, etc.)// Dirty plates stacked with clean plates underneath island in kitchen. |
| 2 | No | 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Employee drinks in reach-in coolers near drink machine and reach-in coolers in back of kitchen. |
| 1 | No | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloths throughout kitchen, not in sanitizer solution. |
| 4 | Yes | 5-205.11 Cease using hand sinks for any purpose other than handwashing.// Hand sink in kitchen filled with ice from.
6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// No soap or paper towels at hand sink in kitchen. |
| 2 | No | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Wall damaged near hand sink in kitchen. |