| Deducted | Remarks |
| 4 | JCDH 2.2 Provide food safety training for new employees within 21 days of hire.
JCDH 2.2.5 Complete on-site food safety training certificates in full, including the JCDH card number of the Certified Food Safety Manager.///Establishment has food handler books not completely filled out (missing completion date, expiration date, certified food manager number, and location). |
| 5 | 3-401.11 Cook eggs for immediate service, fish, and whole cuts of pork or beef to at least 145 F for at least 15 seconds.///Employee removed scallops from grill at 125 degrees and lobster tails were removed from oven at 125-128 degrees.///COS The scallops were voluntarily discarded and the lobster tails were placed in the oven to cook to 145 degrees. |
| 1 | ADPH 420-2-22-.03(3) Provide country of origin for farm-raised or wild-caught fish to the consumer by posting an 8 ½ x 11 in. placard in a conspicuous place or placing notice on the menu. |
| 1 | 4-903.11 Store clean equipment and utensils covered or inverted.///Forks stored in utensil container with the handles down in container. |
| 1 | 6-501.112 Remove dead or trapped birds, insects, rodents and other pests from control devices and premises at a frequency that prevents accumulation, decomposition or the attraction of pests.///Dead roaches on the floor by WI cooler and freezer. |
| 2 | 6-501.11 Re-grout tile flooring throughout as needed.
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Repair or replace damaged flooring in warewashing area. Repair damaged walls throughout as needed. |
| 1 | 6-501.14 Clean restroom exhaust vent cover in men and women's restroom. |