| Deducted | Remarks |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Grease/residue buildup on flooring behind equipment and exterior of attached fixtures (2) Dusty vent covers above clean dishes. |
| 2 | 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.// (1) Personal drink stored on storage shelf with clean dishes/utensils (2) Employee personal bag stored hanging on shelf with clean dishes. |
| 1 | ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH. // 2025 food permit posted. |
| 5 | 3-501.18 Discard RTE/TCS foods that have exceeded 7 days or for which the date of preparation cannot be determined.// Pimento cheese labeled 6/1 and pork boudin labeled 6/6. Informed PIC to discard. |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above.// Red beans hot holding with a max temp of 131F degrees. PIC COS by reheating to 165F degrees. |
| 4 | 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).// No CFSM on duty during time of inspection.
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| 1 | 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination. // Brussel sprouts and containers of sauces stored uncovered in WI cooler. |