| Deducted | Critical | Remarks |
| 1 | No | 4-903.11 Store clean equipment and utensils covered or inverted./ Dishes in dining area were turned upright. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./ Accumulation of residue on ceiling in the skilled kitchen. Dust around the hood, wooden blinds, and vents in the main kitchen. Dust on the knife case. Dust on shelves in the dry storage area. |
| 5 | Yes | 4-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical ware washing equipment as specified by in 7-204.11. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action)/ Sanitizer tested 00ppm for chlorine. |
| 1 | No | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses./ Wiping cloths not visible in sanitizing solution bucket in skilled kitchen. |
| 1 | No | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)/ Leak at sink in dishwashing area near the ware washing machine.
6-501.18 Clean hand sinks as often as necessary to keep them clean. Handwashing sink in kitchen and dish area has residue in the drain. |