| Deducted | Remarks |
| 4 | JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location./ MGMT was informed on regular inspection 05 DEC 2023 of resumption of score debits for non-compliance with food safety training requirements; compliance with this requirement was not demonstrated on inspection today. |
| 1 | 3-304.12 Store between-use utensils in a container of water at 135 F or above./ Ice cream scoops are stored between-use in containers of water measuring 55F-59F. |
| 1 | 6-501.18 Clean the handsink in the warewashing area as often as necessary to keep it clean. |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above./ Cooked green beans holding in the hot food cabinet > 2 hours and measuring 125F were voluntarily discarded. Discussion with the cook disclosed that the reheating temperature was not measured: use the food thermometer provided and verify that food is reheated to proper temperature before loading into hot holding equipment. |
| 1 | 4-602.11(E) Clean surfaces of the vegetable dicer after each use, and at least every 24 hours./ Dried onion residue remaining on the dicer following last use (removed for cleaning and sanitizing during the inspection). |
| 1 | 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness./ Some standing wastewater and debris on the ground in the refuse enclosure around the waste grease receptacle. |