| Deducted | Remarks |
| 2 | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Repair/Replace damaged ceiling tiles and ceiling vent covers in the food prep area.
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean ceiling vent covers throughout the facility. |
| 1 | 6-304.11 Provide mechanical ventilation of sufficient capacity to keep rooms free of excessive heat, steam, condensation, vapors, smoke, fumes, and obnoxious odors.//No proper ventilation available during the regular inspection. Kitchen Air Ambient ranged from 104F-110F. |
| 4 | 4-302.14 Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions.//No Quat test strips available during the regular 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 units throughout the facility. |
| 1 | 5-205.15(B) Repair condensate leak in refrigeration units.//Repair condensation leak in both RI Freezers. |
| 1 | 4-501.14 Clean the 3- compartment sink. |
| 4 | JCDH 2.2 Provide food safety training for all food handlers as required.
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