| Deducted | Critical | Remarks |
| 1 | No | 4-204.112 Provide appropriate, readily accessible thermometers for all make tables./ Unable to locate air temperature thermometers inside the salad make table cooler at the service counter and inside the pizza make table cooler. |
| 5 | Yes | 7-201.11 Store toxic items below and away from food, utensils, equipment, linens, and single service/single use articles./ Variety cleaning agents found stored on the shelf over the food preparation sink were relocated to separate storage below the sink during the inspection. |
| 1 | No | 4-501.11 Provide a stopper for each sink compartment to immerse equipment and utensils for washing, rinsing, and sanitizing./ Only one sink stopper could be located. |
| 4 | Yes | JCDH 2.2 Provide food safety training for all foodhandlers, within 21 days of hire, as required; keep documentation of current training for all employees readily available for inspection at all hours of operation./ There is no documentation available of current food safety training for the employee on duty. JCDH foodhandler training is available online at www.statefoodsafety.com; in-person classes are held at JCDH per the schedule provided. |
| 2 | No | 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles./ Open employee personal drink stored on the pizza make table was relocated after the inspection was initiated. |
| 1 | No | 3-501.15 (B) Loosely cover or uncover food until cooled./ Lids were lifted during the inspection on covered containers of cooked chicken wings in the pizza make table cooler and cooked spaghetti in the WI cooler to allow those foods to continue cooling under refrigeration. |
| 1 | No | 5-205.15(B) Repair condensate leak in the WI freezer./ Leak from the plumbing line on the fan housing onto shelving and food packaging. |