| Deducted | Critical | Remarks |
| 1 | No | 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.// Inspection posted is not the last inspection report (last inspection score was a 90 and the score posted is a 95). |
| 1 | No | 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)// Dry ingredients in plastic containers on cart without labels. |
| 1 | No | 3-307.11 Store raw animal products below and away from produce and ready to eat foods. (preventive)// Raw bacon stored in bottom of make table over mustard |
| 1 | No | 3-304.12 Store between-use utensils in a container of water at 135 F or above.// Tongs stored in water at 76F.
3-304.12 Store scoops left in TCS foods with handles above the top of the food of the container.// Ice scoop handle touching ice. |
| 4 | Yes | 4-601.11(A) Clean equipment, food contact surfaces and utensils to sight and touch. (Interior of ice machine, ice bins, beverage nozzles, utensils in storage, etc.)// Interior of ice machine in back of facility heavily soiled with mold. |
| 1 | No | 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations.// Grills and fryers are heavily soiled.
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.// Interior of hot holding unit soiled with residue.
4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Non-food contact surfaces throughout facility are soiled with residue. |
| 1 | No | 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Gaskets on reach-in cooler near walk-in need to be replaced.
4-101.19 Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil.// Cardboard used to line bottom of fryer for drippage. |
| 1 | No | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses. |
| 1 | No | 4-903.11 Store single-service and single-use articles covered, inverted, or in the original protective package.// To-go containers stored on table, not inverted or covered. |
| 4 | Yes | 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 in front kitchen area. COS- PIC replaced. |
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