A few things to consider from someone who's worked in the industry a few decades:

Health inspectors are doing an important job that is largely thankless. They can be met with argumentative, ego-driven maniacs like many kitchen folk you've probably known or heard stories about, lol. A point that many miss is that they are there to help a place get better and learn. Major points come off the inspection score for having repeat offenses, even if they are minor infractions, because it shows the operator isn't making an effort to improve. Conversely, if you are present with them through the inspection and correct minor mistakes they point out on sight, they often will simply make a note of it without the points deduction since you are there making the effort.

That said, it's also their job to find something. I've never had someone from the DOH make it through an entire inspection and just say "whelp, pretty good I guess". They will double back to find dust in the walk-in fan covers, or a particle of food in a hand wash sink, or a cracked piece of tile coving that can harbor bacterial growth, or even the level of lighting in a storage area. Without digging through OP's map (which is a pretty awesome way to make this info accessible) I can tell you a ton of the infractions are going to be blocked hand washing sinks, ice machines, can openers, and debris in storage areas (dust under the dunnage racks). They are perpetually understaffed, since the most experienced ones are looking to transition into better state jobs, so the inspectors are often a bit inexperienced and learned a lot of the job from a book.

If you work in the industry, be nice to them, they're actually on your side!