| Deducted | Remarks |
| 1 | ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.// Current inspection report is not posted, but instead an old report with a higher score is poster. |
| 1 | 3-501.15 (B) Loosely cover or uncover food until cooled.// Recently prepped cut cabbage cooling in bottom of make table with plastic wrap covering container; recently prepped shrimp in top of make table cooling with plastic wrap covering container. |
| 1 | 3-304.12 Provide a utensil with a handle for serving or dispensing food or ice.// Plastic containers without handles used for scoops for flour, corn starch, and sugar in large tubs in back room. |
| 1 | 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations.// Rice and other debris, residue on grill surface.
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.
4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Accumulation of residue and debris on exterior of equipment throughout facility (bottom of mixer, shelves, utensil storage containers, etc.) |
| 1 | 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Torn gasket on make table. |
| 2 | 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.// Cardboard used to line floor of walk-in cooler. |