| Deducted | Remarks |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above./ On the hot serving bar chicken livers food temperature was 90F, 106F, 109F. The chicken livers were voluntarily discarded. The rice food temperature was 113F and reheated to165F. The lasagna food temperature was 124F and reheated to 165F |
| 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.) / The manual chopper blade had various dried matter and was stored with clean equipment. The can opener blade was soiled. |
| 2 | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.)./ There were damaged ceiling tiles in the restroom and the food store. |
| 4 | JCDH 2.2 Provide food safety training for all food handlers as required./ The food handlers had no JCDH food safety training documentation. |
| 1 | 3-305.11 Store food at least 6 inches above the floor./ Food was stored on the floor in the WI freezer. French toast sticks were uncovered in the WI freezer. |
| 4 | 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks./ No paper towels were at the kitchen hand sinks. |