| Deducted | Remarks |
| 5 | 2-201.11 Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable.// Employee health policy not available. |
| 4 | JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.// Food safety training documentation not available. |
| 1 | ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH.// Permit is not posted for public view. |
| 1 | 3-307.11 Store raw shell eggs below and away from ready to eat food. (preventive)// Raw eggs stored above RTE desserts and cheese. |
| 1 | 6-301.14 Post sign at all hand sinks that notifies employees to wash hands.// No hand washing sinks in bathrooms. |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above.// Pizza in hot holding display at 105F. COS-PIC discarded. |
| 1 | 5-501.17 Provide a covered receptacle for sanitary napkins in a toilet room used by females.// Receptacle in women's bathroom is missing lid. |
| 2 | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Damaged ceiling tiles, missing ceiling tiles, damaged walls.
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Stained ceiling tiles, dusty ceiling in beer cooler, stained walls. |
| 4 | 5-205.11 Cease using hand sinks for any purpose other than handwashing.// Storing container in hand washing sink in back of facility. |
| 5 | 7-201.11 Store toxic items below and away from food, utensils, equipment, linens, and single service/single use articles.// Cleaners, windex, CLR, bleach scrubbing bubbles, and other chemicals stored in back of facility over food, drinks, and single service items. |