| Deducted | Remarks |
| 1 | 4-903.11 Store single-service and single-use articles covered, inverted, or in the original protective package.// Hunt Brothers single service containers stacked on shelving, not covered or inverted. |
| 1 | 5-501.110 Store refuse and recyclables in receptacles so that they are inaccessible to pests.// Returnables stored throughout back of facility, not in receptacles. |
| 4 | 6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks.// Hand sink in bathroom does not have hand soap.
5-205.11 Cease using hand sinks for any purpose other than handwashing.
5-205.11 Provide access to hand sinks at all times.// Jacket stored inside hand sink by make table; later a package of pepperoni was stored in the same make table
6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// No paper towels at hand sink by make table. |
| 5 | 7-102.11 Label all toxic items not in original containers with the common name of the product (Pf).// Liquid in unlabeled spray bottle on top of make table is not labeled. |
| 4 | JCDH 2.2 Provide food safety training for all food handlers as required.
JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.// Not all employees have food safety training available. |
| 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.// Not all employees have signed the employee health policy. |
| 5 | 3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// Interior of ice machine soiled with black residue. |
| 4 | 4-302.12 Provide appropriate, readily accessible thermometer for verifying internal food temperatures. 4-302.13 (A) Provide a readily accessible thermometer for manual warewashing to measure washing and sanitizing temperatures.// No probe thermometer available. |
| 1 | ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH.
ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH. |