| Deducted | Critical | Remarks |
| 5 | Yes | 2-301.11 Keep hands and exposed parts of arms clean. An employee was frequently adjusting their hair restraint without washing their hands before returning to prepare food. The PIC made an on the spot correction and instructed the employee when handwashing is necessary. |
| 1 | No | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue. Clean the gaskets on the salad cooler and remove the accumulated food residue in the gasket grooves. |
| 1 | No | 4-204.112 Provide appropriate, readily accessible thermometers for all make tables, coolers and hot holding units. Several coolers along the front serving line were missing thermometers. |
| 1 | No | 3-304.14 Change the sanitizing solution for wiping cloths when visibly soiled. The large storage container,with wiping cloths, was visibly dirty. |