| Deducted | Critical | Remarks |
| 1 | No | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Debris accumulation in cabinets underneath counters in kitchen. |
| 1 | No | 6-301.14 Post sign at all hand sinks that notifies employees to wash hands.// No hand washing sign at hand sink. |
| 1 | No | 4-903.11 Store single service and single-use articles at least 6 inches above the floor.// Single service items (cups and napkins) stored directly on floor in dry storage. |
| 4 | Yes | 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).
JCDH 2.2 Provide food safety training for all food handlers as required.
JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.// No food safety training documents available. |
| 4 | Yes | 6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// No soap or paper towels at hand washing sink in kitchen. |
| 5 | Yes | 2-201.11 Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable.// No employee health policy available. |