| Deducted | Remarks |
| 4 | JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location./ CFSMs have not registered their certifications with JCDH (the establishment was notified on inspection 16 JUN 2025 to implement compliance with this requirement). |
| 1 | ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH./ Expired permit is displayed. |
| 1 | 4-601.11(C) Keep nonfood contact surfaces of the food slicer free of an accumulation of food residue and other debris./ Food residues and particles remaining on the underside of the blade ring and mount, and inside the blade guard following cleaning after last use. Use narrow-headed, long-handled brushes to access the niches, crevices, and hard-to-reach areas of this equipment, manually clean to loosen and remove soils. Rinse; visually inspect for residues and repeat as needed, then sanitize once the surfaces are rinsed clean. |
| 1 | 4-204.112 Provide appropriate, readily accessible thermometers for all make tables./ Unable to locate an air temperature thermometer inside the make table cooler. |
| 1 | 5-501.113 Keep the dumpster lids closed. |