| Deducted | Remarks |
| 4 | 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 current staff with Certified Manager Food Safety training available during inspection. |
| 2 | 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Staff personal food stored on top shelf above trays of salad. Staff personal drinks stored above makeline cooler. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Large container of cooked pasta with internal temperature of 56F stored in WI cooler. / Voluntarily discarded. |
| 1 | 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) // Several items stored without labels on sauce and seasoning containers. |
| 1 | 3-307.11 Store raw animal products below and away from produce and ready to eat foods. (preventive)// Raw chicken stored next to cooked noodles in bottom RI cooler.//3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive)// Raw chicken stored above seafood in glass display cooler.//3-305.11 Store food at least 6 inches above the floor.//Boxes of raw chicken stored directly on floor in WI freezer. |
| 1 | 3-304.12 Store scoops left in TCS foods with handles above the top of the food of the container.// Handles embedded in dry soup broth containers on makeline. |
| 1 | 4-901.11 Allow utensils to air dry before stacking.// Wet stacking clean equipment stored above 3 compartment sink. |
| 4 | 6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises. // Flies throughout kitchen. |
| 1 | 6-305.11 Provide lockers or other suitable facilities for storage of employees’ personal belongings// Staff person cell phones stored above makeline cooler, at bar station and sushi prep station. |
| 5 | 7-201.11 Store toxic items below and away from food, utensils, equipment, linens, and single service/single use articles.// Toilet bowl tablets stored above food in dry storage area.// Quart tablets stored above ice machine at bar area.//7-207.11(B) Label all personal medications and store below and away from food, equipment, utensils, linens, and single service/single use articles.// Staff personal medication stored above makeline cooler. |