| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below./ Cut lettuce and tomatoes and sliced and shredded cheese holding on the sandwich make line measured 45F-63F and were voluntarily discarded. Ensure that pans of TCS sandwich topping items on the make table are immersed in the ice to the level of the food in the pan, drain and/or refresh the ice as needed and maintain the food at 41F<; take corrective action as necessary. |
| 1 | 4-903.11 Store clean, sanitized utensils in a self-draining position to air dry. |
| 1 | 5-501.116 Clean the dumpster and/or grease receptacle at a frequency necessary to prevent accumulation of soil or becoming attractants for pests. |
| 1 | 6-501.14 Clean the filters in the ventilation hoods, including the hood over the Blodgett oven, to prevent contamination by dust, dirt, etc. |
| 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./ The establishment uses on-site food safety training; the CFSM on duty is not registered with JCDH and does not possess the required card. Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location. |
| 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./ Equipment throught the facility is heavily soiled with accumulated, dried, and impacted food particles, residues, and grease. |
| 1 | 6-301.14 Post a sign at all handsinks that notifies employees to wash hands./ Replace the missing handwashing sign at the handsink on the back of the cook line. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./ The floors under and behind equipment throughout the facility are heavily soiled with accumulated and impacted soils, residues, grease, and debris. Ceiling, walls, and vents in the warewashing area are dusty. |