| Deducted | Critical | Remarks |
| 4 | Yes | JCDH 2.2 Provide food safety training for all food handlers as required. /// Food handler certifications not available at the time of the inspection.
ADPH 420-3-22.02(2)(a), 2-102.11(B) Provide at least one designated person with certification from an accredited program within the past 5 years (Priority Category 3 and 4), or verification of attendance of an accredited program within the past 12 months. /// Manager certification not available for a designated person on duty while on operation.
JCDH 2.1 Provide a Certified Food Safety Manager, with certificate from JCDH, on the premises at all hours of operation when using on-site food safety training. |
| 1 | No | 3-304.12 Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food. /// Ice scooper observed on cardboard box in the back near ice machine. |
| 2 | No | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). /// Observed damaged flooring throughout the facility and missing vent cover. |
| 1 | No | 3-501.15 (B) Loosely cover or uncover food until cooled. /// Observed prepped TCS food completely sealed before being properly cooled. TCS foods included cheese, chicken and cut ham.
3-501.13 Cease thawing TCS food at room temperature. /// Observed frozen raw chicken sitting at room temp by the ice machine. |
| 1 | No | 5-205.15(B) Repair condensate leak in refrigeration units. /// Condensate leak observed in the W.I. freezer. |