| Deducted | Critical | Remarks |
| 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. /// Grime and debris observed on the equipment. |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below. /// Ice cream mix in the active shake machine was at 114F. COS - Machine is shut down for repair/cleaning. |
| 4 | Yes | 5-103.11(B) Provide hot water generation and distribution systems sufficient to meet peak hot water demands throughout the food establishment. /// Hot water throughout the establishment reached 90F and below at all handwash sinks and the 3 compartment sink. Temps ranged from 63F-90F. COS - Maintenance stopped by and fixed the problem and managed to reach min. peak hot water demands throughout the food establishment. Min. hot water 110F and above at 3 compartment sink and 100F and above. |
| 1 | No | 5-501.113 Keep dumpster doors and lids closed. /// Dumpster doors observed opened. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors of the facility. |
| 4 | Yes | JCDH 2.2 Provide food safety training for all food handlers as required. /// Food handler certificates not available at the time of the inspection for staff members. |