| Deducted | Remarks |
| 2 | 2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles.//Employees observed without proper beard restraints.
2-401.11 Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.//Several Employees observed chewing gum throughout the food prep area. |
| 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. |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above.//Mechanical Broccoli 118F-122F and Grilled Chicken 115F-122F//COS//PIC reheated Broccoli to 189F and Reheated Grilled Chicken to 173F.//Both Items were prepped 1 hr prior to the compliance inspection. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Raw Chicken 46F- 52F.//COS//PIC voluntarily discarded. |
| 5 | 4-602.11 Wash, rinse, and sanitize contaminated equipment and utensils (non-cooking) used for TCS food as often as necessary to prevent the accumulation of soil or at least every 4 hours during continuous use (can opener blade, slicer, mixer, cutting board//Clean plates stored under condensation leak located near dish machine.//COS//Employee washed, rinsed, and sanitized plates prior to the end of the inspection. |
| 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.//Clean the bottoms of all ovens throughout the facility. |
| 1 | 5-205.15(B) Repair condensate leak in refrigeration units.//Repair condensation leak in WI Freezers 1 and WI Freezer 2. |