| Deducted | Remarks |
| 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.//Provide food safety training for all employees. |
| 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.//Previous inspection report(Score 82) not posted. |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above.//Rice held on steam table temp. at 105 F.//
3-403.11 Reheat food to at least 165 F for at least 15 seconds within 2 hours.//Rice temperature now at 171 F.//COS. |
| 4 | 3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation.//Shredded Chicken and Pork tamales held in WI cooler without a date mark. |