Deducted | Remarks |
1 | 4-901.11 Allow utensils to air dry before stacking.// Pans and plastic containers stacked wet on shelving unit in hallway by dish area. |
1 | 5-501.113 Keep the waste-grease receptacle closed.// Lids open on grease receptacles.
5-501.113 Keep dumpster doors and lids closed.// Dumpster lid propped open with box. |
2 | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Broken tiles, falling ceiling tiles
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Stained ceiling tiles; residue on walls; dust accumulation on wall fixtures and vent covers; dust and residue accumulation on walls and ceiling of beer cooler
6-501.11 Repair or replace damaged door in WI cooler/WI freezer.// Damaged door to walk-in freezer (causing excessive condensation build up). |
1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.// Ventilation hood on the right side of make line dripping with grease residue. |
4 | 5-205.11 Cease using hand sinks for any purpose other than handwashing.// Coffee pot in sink by drink area.
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 by make line. |
1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Residue/debris accumulation on exteriors of equipment and other non-food contact surfaces throughout kitchen (corners of drawers, etc) |
1 | 3-304.14. 4-501.114 Provide lactic acid solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.// Incorrect dilution for lactic acid sanitizer solution in bucket on front of make line. |
5 | 7-102.11 Label all toxic items not in original containers with the common name of the product (Pf).// Spray bottles throughout facility without labels. |
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.// The last report posted is not current inspection report, but old one with higher score. |
5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Ribs in top of make table on back of make line at 50F; chicken and cooked onions in bottom of make table on back of make line at 50F; rice and pasta in drawers underneath make line at 49-55F. COS- kitchen manager removed all foods to cool in walk-in. |
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