| Deducted | Remarks |
| 1 | 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. // Last inspection report not posted. |
| 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.// Establishment does on site food training and CFSM not on duty during time of inspection. |
| 4 | 4-501.110 Provide wash solution temperature in a chemical sanitizing dish machine at a minimum of 120 F. // Low temp dish machine reached a max. temp 109F degrees after multiple attempts. |
| 4 | 5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks.// Hot water at HW sink in back kitchen prepping area not working. |