| Deducted | Remarks |
| 4 | JCDH 2.2 Provide food safety training for all food handlers as required.//JCDH 2.2 Provide food safety training for new employees within 21 days of hire.// Staff employed longer than 4 months has no food safety training. |
| 1 | 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. // Heavy residue on the sides of cooking equipment and coolers.//
4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Food debris in cooler gaskets.//
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. // Debris on cooler shelves in WI cooler. |
| 1 | 4-904.11 Protect unwrapped single-service and single-use articles and utensils from contamination.// Single service articles stored face up and unwrapped above fryers and unwrapped bowls at prep station. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Food stains on walls near fryers and prep station, dirty floor drains and large amount of standing water in kitchen area.//6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Damaged base tiles near WI cooler and damaged floor tiles throughout kitchen and in WI freezer. |