| Deducted | Critical | Remarks |
| 1 | No | 3-304.12 Provide a utensil with a handle for serving or dispensing food or ice.// Container of sugar near fry area using a cup without a handle to dispense the sugar. |
| 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.) // Can opener soiled with black and brown grime. COS PIC Returned to three compartment sink. // Several dirty trays laying on the counter tops. COS PIC Returned to three comp sink. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors throughout facility soiled with food debris, boxes, and trash. // WI freezer floor soiled with food debris underneath shelving.
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Floors in cooking area are rough, uneven and damaged. |
| 1 | No | 4-903.11 Store single service and single-use articles at least 6 inches above the floor.// Several boxes of to go containers sitting directly on the floor. |
| 1 | No | 3-305.11 Store food at least 6 inches above the floor.// Package of bread on the floor in WI cooler. // Several boxes of frozen food sitting directly on the floor throughout kitchen area. |
| 1 | No | 3-501.13 Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave.// Several containers of fish being thawed under submerged water with an internal temp of water at 91F, without running water under 70F. |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Cheese in make table internal temperature of 50F.// Cole slaw in RI cooler internal temp of 49F. // Fish in RI cooler at 46F. COS PIC Voluntarily discarded all. |