| Deducted | Remarks |
| 1 | 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination.// Uncovered raw lamb, raw chicken, and rice stored in WI cooler.
3-307.11 Relocate food or equipment or install a splatter shield to prevent contamination of food.// Provide splash guard for hand sink located next to bread prep table in back of kitchen. |
| 1 | 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.// Interior of make table cooler soiled with debris.// Exterior of equipment under ventilation hood has a build up of black grime and grease residue.// Interior of oven soiled with food debris.
4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Microwave has a build up of food residue. |
| 1 | 6-501.114 Maintain premises free of litter.// Accumulation of Items located in the back of building starting to attract flies. |
| 4 | JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.// CFSM not registered with JCDH. |
| 1 | 5-501.113 Keep dumpster doors and lids closed.// Dumpster doors open.
5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.// Dumpster pad soiled with debris.
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| 1 | 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta).// Provide label for all sauces housed in squirt bottles. |