| Deducted | Critical | Remarks |
| 1 | No | 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations.
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.// The equipment throughout the entire establishment had debris accumulation. |
| 1 | No | 4-501.11 Maintain dishwashing equipment in a state of good repair and condition to allow for intended operation. (ex: broken release valve or no stoppers, missing baffle curtain on dishwasher, etc.)// The establishment is missing stoppers at the three compartment sink and is using paper towels to stop the sink up. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Debris accumulation throughout the entire establishment's floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc. |
| 1 | No | 4-501.12 Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized. // One of the cutting boards was severely scored and needs to be resurfaced or replaced. |
| 4 | Yes | 2-501.11 Provide clean-up procedures for employees to follow when responding to vomiting or diarrheal events in a food establishment.// The PIC was asked to explain to me their plan of how the establishment cleans up vomit or diarrhea. The PIC stated hand sanitizer as the plan. When asked to explain further that was the only thing stated. The establishment was provided the written plan created at JCDH. |
| 4 | Yes | 5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. // The only hand sink in the kitchen area was not turning on at all. |
| 5 | Yes | 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)// The interior of the ice machine had mold accumulation. |