| Deducted | Remarks |
| 5 | 4-602.11 Wash, rinse, and sanitize contaminated equipment and utensils (non-cooking) used for TCS food as often as necessary to prevent the accumulation of soil or at least every 4 hours during continuous use (can opener blade, slicer, mixer, cutting board) // Meat slicer with dried food residue from previous use on blade. COS employee took apart slicer and properly sanitized equipment. |
| 2 | 6-501.11 Maintain physical facilities in good repair. // Damaged walls and floor throughout establishment such as by hand sink, ice machine, and restroom hall.
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. // Buildup of dust on walls and black grime on flooring throughout. |
| 1 | 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. //Frozen food residue/ice buildup inside reach in freezer. |
| 1 | 4-501.11(A) Maintain equipment in good repair (general). // Damaged doors on reach in freezers. Missing panel on meat display case.
4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition. // Damaged gaskets on reach in freezer doors. Damaged glass door on beer cooler taped together. |
| 1 | 3-501.13 Cease thawing TCS food at room temperature. // Two boxes of meat stored in compartment sink thawing at room temperature.
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. |
| 2 | 2-401.11 Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated. // Ashtray with used cigarette butts on box beside a seat in corner of store near meat display case. |
| 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. // No employee health policy provided. |
| 4 | ADPH 420-3-22.02(2)(a), 2-102.11(B) Provide at least one designated person with certification from an accredited program within the past 5 years (Priority Category 3 and 4), or verification of attendance of an accredited program within the past 12 months. // No employee with a manager's certification or past attendance. |