| Deducted | Remarks |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above.//Collard Green stored on stove top temp. at 96 F.//COS -PIC discarded food items. |
| 4 | ADPH 420-3-22.02(2)(a), 2-102.11(B) Provide at least one designated person with certification from an accredited program within the past 5 years (Priority Category 3 and 4), or verification of attendance of an accredited program within the past 12 months.//
JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location. |
| 1 | 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.//Replace blown and damaged lights under exhaust ventilation hood. |