| Deducted | Remarks |
| 4 | JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training.//Expired Certified Food Safety Manager during the regular inspection.
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| 4 | 4-601.11(A) Clean equipment, food contact surfaces and utensils to sight and touch. (Interior of ice machine, ice bins, beverage nozzles, utensils in storage, etc.) //Clean drink nozzles in Drive thru and Lobby area.//COS//PIC cleaned nozzles prior to the end of the inspection. |
| 1 | 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.//Clean bottom of RI unit holding Fries. |
| 5 | 5-403.11 Dispose of grease through an approved facility (public sewer or on-site system).//Service sink used for grease disposal. |
| 1 | 5-203.13 Maintain access to service sink.
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| 2 | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Repair/Replace damaged ceilings, floors, ceiling vent covers, and floor base tiles throughout the facility.
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors throughout the facility with special attention to areas with standing water.
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| 1 | 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.//Repair/Replace lighting throughout the food prep area.
6-304.11 Provide mechanical ventilation of sufficient capacity to keep rooms free of excessive heat, steam, condensation, vapors, smoke, fumes, and obnoxious odors.//Repair/Replace ventilation in both RRs.
4-301.14 Repair or replace ventilation hood systems and devices (including filters). |