| Deducted | Remarks |
| 4 | JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.// Employees do not have food safety training.//
JCDH 2.2 Provide food safety training for new employees within 21 days of hire. |
| 1 | 4-602.12 Clean interiors and door seals of microwaves at least every 24 hours.//Heavy food residue in microwave at concession stand.//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.//Food spills in kitchen cooler.
4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.//Food spills with an odor inside the cabinets below fountain drink machine.
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| 4 | 5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. //No hot water in concession stand, and bathrooms with water temperature of 69F.//Previous NOV2S45001881 from 6.21.24 due to no hot water in concession stand.// COS. Upon leaving the manager was able to run the water booster to another outlet, and temperature of water at the hand sink reached 101F. Previous NOV abated. |
| 4 | 4-501.116 Use appropriate chemical test kits to accurately determine the concentration of the sanitizing solution.//Incorrect sanitizer test strips for quaternary sanitizer. |
| 1 | 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.//Rotten and soiled shelves inside the cabinets. |
| 1 | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)//Pipes leaking under hand sink. |