| Deducted | Remarks |
| 4 | JCDH 2.2 Provide food safety training for all food handlers as required.// No food handler cards for employees at time of inspection. |
| 4 | 4-302.12 Provide appropriate, readily accessible thermometer for verifying internal food temperatures.// No internal temperature thermometer at time of inspection. |
| 1 | 4-901.11 Allow utensils to air dry before stacking.// Wet stacking of plastic hotel pans. |
| 1 | ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH.// Expired permit posted at time of inspection. |
| 1 | 3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment.// No sanitizing buckets set up during time of inspection. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on walls and ceiling vent covers and tiles. |