| Deducted | Remarks |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above.// Loaded potatoes with steak and cheese on steam line internal temp of 122F. // Loaded potatoes with steak and cheese in warmer at 106F. COS PIC Voluntarily discarded. |
| 1 | 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. // RI cooler soiled with food debris and standing water.// Bottom of warmers soiled with residue and food debris.// Shelving holding clean dishes soiled with food debris.
4-602.12 Clean interiors and door seals of microwaves at least every 24 hours.// Microwaves soiled with food debris and residue in lunchroom. |
| 1 | 6-202.11 Provide shielded or shatter-resistant light bulbs in areas where there is exposed food; clean equipment, utensils, linens, and unwrapped single service/single use articles. (sleeves and end caps)// Two bulbs have no sleeve or shields around them. |
| 4 | JCDH 2.2 Provide food safety training for all food handlers as required.// No food safety training provided as required by the person in charge.
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.// No designated person with a managers certification in attendance during operation. |
| 4 | 4-601.11 Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Several pots and pans on clean shelving soiled with food debris. // Can opener soiled with black residue.
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| 1 | 3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment.// No sanitizer buckets set up during operation. |