| Deducted | Critical | Remarks |
| 5 | Yes | 2-301.14 Discard gloves and wash hands properly at the handsink after handling soiled utensils or any potential contamination./ The dishmachine operator, wearing gloves, loaded soiled utensils into the machine, then started to unload the washed utensils without discarding gloves and washing hands. When directed to discard the gloves and wash hands, he attempted to put on new gloves, but then washed his hands properly at the handsink after he was interrupted and directed to do so. |
| 4 | Yes | JCDH 2.1; 2.2 When using on-site training, provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation. Provide food safety training for all foodhandlers, within 21 days of hire, as required; keep documentation of current training for all employees readily available for inspection at all hours of operation. Complete on-site food safety training certificates in full, including the JCDH card number of the Certified Food Safety Manager. |
| 1 | No | 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 | No | 5-205.15(B) Repair condensate leak in the WI freezer./ Leak from the plumbing line on the fan housing onto food packaging, shelving, and floor. Heavy frost build-up in the door frame, blocking the door closure. |
| 1 | No | 5-501.113 Keep the waste-grease receptacle closed. |
| 2 | No | 6-501.11 Maintain physical facilities in good repair. Repair or replace damaged and missing floor tiles and worn grouting throughout the facility where needed. |
| 1 | No | 6-303.11(C) Provide at least 50 foot candles of light in food prep areas./ Inoperative light fixtures on the cook line and in the ventilation hood. |