| Deducted | Critical | Remarks |
| 2 | No | 2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles./ The foodhandlers are not wearing beard restraints.
2-303.11 Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food./ Foodhandler with wristwear. |
| 1 | No | 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris./ Equipment in the meat cutting room and WI cooler, including wrapping machines, work tables, and dunnage and speed racks, needs to be cleaned. |
| 1 | No | 5-202.11(B) Provide easily cleanable toilet seats./ Deteriorated finish on the toilet seat in the men's restroom. |
| 2 | No | 6-101.11 Provide materials that are smooth, durable, and easily cleanable for indoor floors, walls and ceilings; use nonabsorbent materials for areas subject to moisture./ The finish on the window sill over the meat cubing tables is badly deteriorated, rusted and flaking off. A gypsum-type panel is installed in the meat cutting room ceiling.
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./ Clean the floors under the shelving and dunnage racks in the WI cooler; dirty light fixture covers and ceiling panels in the meat cutting room. Mats and duckboards in the cutting room are heavily soiled with accumulated, impacted meat residues and fats. |
| 4 | Yes | JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation./ Foodhandler on duty with no documentation of current food safety training. |
| 1 | No | 3-601.11 Cease the sale of food not labeled for individual retail sale as specified in law./ Selling bulk cases of raw chicken with no label identification beyond the price sticker.
3-602.11(B) Label food packaged in the establishment as required by law; include listing of sub-ingredients of ingredients which themselves are made from two or more ingredients./ Selling repackaged breaded, cooked, and frozen chicken wings that were broken down from a bulk food service case; a complete listing of ingredients and sub-ingredients is not included on the package label. |
| 1 | No | 4-502.11 (C) Maintain ambient air thermometers to be accurate and in good repair./ The air temperature thermometer in the refrigerated meat display case at the meat service counter is not working. |
| 1 | No | 5-501.13 Ensure that outdoor storage receptacles used for refuse and for use with materials containing food residue are durable, leak-proof and pest-resistant./ The left-hand dumpster is rusted and broken-through along the lower seams.
5-501.114 Provide a drain plug for the left-hand dumpster dumpster.
5-501.113 Keep the left-hand dumpster lid closed. |
| 1 | No | 6-303.11(C) Provide at least 50 foot candles of light in food prep and warewashing areas./ Blown bulb in fixture above the warewashing sink. |