| Deducted | Critical | Remarks |
| 4 | Yes | 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. /// Food establishment does not have designated person who has food safety manager certificate at the time of the inspection. |
| 1 | No | 3-501.13 Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave. /// Observed tuna thawing in standing water at the 3 compartment sink. |
| 1 | No | 3-305.11 Store food at least 6 inches above the floor. /// Cucumbers stored in a box on the floor. |
| 1 | No | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.) /// Observed leak at the 3 compartment sink faucet. |
| 4 | Yes | 6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises. /// Observed live roaches on the floor of the facility. |
| 2 | No | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). /// Damaged, cracked and chipped flooring in the facility.
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors of the facility. |