| Deducted | Critical | Remarks |
| 4 | Yes | 420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4). JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training. JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.// The only certified food safety manager with documentation was not on premises during the entirety of the inspection. |
| 5 | Yes | 3-501.16(A)(1) Maintain TCS food at 135 F or above.// Tamales in crock pot at 126F; sausage biscuits in hot holding unit by office at 123F; Hunt Brothers' chicken in hot holding unit at 127F; Hunt Brothers' pizza in hot holding unit at 127F. COS- employee reheated all food in hot holding units and adjusted heat on crock pot to bring tamales to temp. |
| 1 | No | 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition. 4-501.11(A) Maintain equipment in good repair (general).// RI freezer by pizza oven have damaged lid and gaskets.
4-204.112 Provide appropriate, readily accessible thermometers for all make tables, coolers and hot holding units.// No ambient thermometer for make table or small RI unit near front counter. |
| 1 | No | 4-903.11 Store single-service and single-use articles covered, inverted, or in the original protective package.// Boxes for hunt brothers' chicken stored in pizza prep area without being covered or inverted. |
| 1 | No | 6-301.14 Post sign at all hand sinks that notifies employees to wash hands.// No hand washing sign posted in bathroom or at hand sink on sales floor. |
| 2 | No | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Water damage underneath cabinets near hand sink on sales floor; broken floor tiles; bottom of beer cooler door damaged.
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on vents on sales floor and in beer cooler; residue accumulation on walls and doors |
| 5 | Yes | 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 documentation could be provided. |
| 1 | No | ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH. |
| 1 | No | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Excessive debris accumulation underneath pizza oven and nearby shelving; Residue accumulation on exterior of microwave and make table; debris, food, and residue accumulation on interior of make table. |
| 1 | No | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloth hanging on rack in office, not stored in sanitizer solution. |
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