| Deducted | Critical | Remarks |
| 4 | Yes | JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation./// PIC could not provide verification of employees food safety training.
JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location./// PIC does not have JCDH card. |
| 2 | No | 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.//Employee personal drink stored on the cart with dishes in the ware wash room. |
| 1 | No | 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) /// Container of thickening not labeled across from the stove |
| 5 | Yes | 4-703.11 Provide hot water for sanitization in the dish machine which achieves a utensil surface temperature of at least 160 F. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action)/// Employees were actively washing dishes and the hot water in the dish machine sanitized @ 150-158F.--COS, PIC told employees to wash dishes in the 3 compartment sink |
| 4 | Yes | 4-204.115 Repair temperature gauge for wash and sanitizing rinse on dish machine. /// Gauge on ware wash machine is not working.
4-601.11(A) Clean equipment, food contact surfaces and utensils to sight and touch. (Interior of ice machine, ice bins, beverage nozzles, utensils in storage, etc.) /// Interior of ice bin has black residue. |
| 1 | No | 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./// Warmers near serving line has an accumulation of encrusted food. |
| 1 | No | 4-202.16 Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.). 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition./// Several torn gaskets on the WI freezer and cooler. |
| 1 | No | 4-901.11 Allow utensils to air dry before stacking./// Several pans wet stacked on clean storage rack near 3 compartment sink.
4-903.12 Relocate equipment or install a splatter shield to prevent contamination of utensils./// Clean serving utensils stored directly in front of air conditioning unit that has an accumulation of dust. |
| 5 | Yes | 5-202.11(A) Design, construct and install a plumbing system according to law. (sewage)/// Employees are dumping dirty mop water on ground outside of facility. |
| 4 | Yes | 5-203.11 and 5-204.11(A) Provide an adequate number of handwashing sinks conveniently located for use in food preparation, food dispensing and ware washing areas./// Handsink has been replaced with an eye wash sink. |
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