| Deducted | Remarks |
| 1 | 4-903.11 Store single-service and single-use articles covered, inverted, or in the original protective package.///Single serve trays facing up. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///(1) Floors under cook,refrigerant equipment, and under hand sink and 3 compartment sink have large accumulation of grease and debris build up.(2) Walls at hand sink and 3 compartment sink have debris. |
| 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.///Light out in hood.
6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc./// (1) Hood has accumulation of grease visible. (2) Air ducts in dining area have build up of dust. |
| 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within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).///FSMC out of date at time of inspection. |
| 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)///Food in RI cooler and sauce bottles not labeled with contents. |
| 1 | 4-501.12 Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Cutting boards showing heavy use. |
| 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./// (1) Shelf of RI freezer, RI coolers have food debris and build up present. (2) Chest freezer has large accumulation of ice.
4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Tea dispenser has build up of tea or other liquids.
4-602.12 Clean interiors and door seals of microwaves at least every 24 hours.///Interior of microwave has encrusted baked on food debris.
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| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.///Chicken temped at 45F ///COS PIC placed in RI freezer to get down to correct temp. |
| 1 | ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.
ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH. |