| Deducted | Remarks |
| 2 | 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Personal drinks stored on prep and serving line. |
| 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) // Several plastic sauce bottles are stored on make line with out labels. |
| 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 buildup on the side of cooler equipment next to hand sink.//4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Dirty speed racks.// Heavy grease residue on wheels and under cooking equipment. //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. // Food debris and spills in bottom RI coolers. |
| 2 | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Damaged floor tiles with standing water and food throughout kitchen.//Damaged base tile near dry storage.
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Grease film on floors under and behind cooking equipment.// Dusty ceiling vents near bathroom. |
| 4 | JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.// No manager is registered.//JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training.// No one on duty has Certified Food Safety Manager certificate or card from JCDH. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Several trays of raw bacon that were stored on speed racks had an internal temperature of 67F. COS. / Staff cooked bacon to required temperature. |
| 5 | 3-304.11 Prevent the contact of food with non-food contact surfaces or with food contact surfaces that are not properly cleaned and sanitized.// A large amount of "ready for use" equipment that is stored on the dry storage shelf is covered with grease film and food debris. // Several dirty plates and coffee mugs are stored on serving line ready for use. |
| 4 | 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 paper towels at hand sink on the serving line. |