| Deducted | Remarks |
| 1 | 6-303.11(B) Provide at least 20 foot candles of light at 30 inches above the floor in areas used for handwashing, ware washing (where employee safety is not a factor), equipment & utensil storage, and in toilet rooms.
6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. // Replace light bulbs in the facility. |
| 1 | 6-501.16 Store mops so that they may be air-dried without contaminating walls, equipment, or supplies. |
| 4 | 4-601.11 Clean equipment, food contact surfaces, and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Observed residue buildup on the interior guard of the ice machine.
4-302.14 Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions.// Observed no chlorine test strips available for verifying sanitizer concentration at the 3-compartment sink.//COS |
| 1 | 3-304.14. 4-501.114 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment.// Observed no sanitizer bucket set up in food prep area. |
| 1 | 5-501.113 Keep dumpster doors and lids closed.
5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.// Observed heavy debris on the grounds and around the refuse storage area. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Observed residue in floor drain underneath 3-compartment sink.// Observed spillage and debris on floors inside WI-Cooler.
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Repair/Replace damaged or missing ceiling tiles throughout facility. |
| 1 | 6-501.114 Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used.// Observed non-functional equipment in back storage area of the facility. |
| 4 | ADPH 420-3-22.02(2)(a), 2-102.11(B) Provide at least one designated person with certification from an accredited program within the past 5 years (Priority Category 3 and 4), or verification of attendance of an accredited program within the past 12 months.// Observed that the establishment did not have a Certified Food Protection Manager or certification documentation available during the inspection. |