| Deducted | Remarks |
| 4 | JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.// The CFSM's need to get their CFSM card from JCDH.
JCDH 2.2 Provide food safety training for all food handlers as required.// The employees food handlers cards have expired and two of them do not have one at all. Everyone has ben working in the establishment over 21 days
2-501.11 Provide clean-up procedures for employees to follow when responding to vomiting or diarrheal events in a food establishment.// There was not a verifiable clean up plan in place |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Garlic and oil mixture being stored at room temperature near the grills reading 69 F. The PIC voluntarily discarded the food item when informed that the mixture must be at 41 F > or 135 F <. (COS) |
| 4 | 5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. // Every hand sink in the establishment ranged a maximum temperature of 70-81 F when ran for at least one minute and thirty seconds |