| Deducted | Critical | Remarks |
| 5 | Yes | 2-301.14 Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.)./// Observed Owner rubbing nose and attempted to handle and cook food.-COS, directed owner to wash hands and educated owner about personal hygiene. |
| 1 | No | 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. /// Previous inspection report covered by 2 pots of flowers and is not conspicuous. |
| 5 | Yes | 3-401.11 Cook poultry, wild game and any stuffed product containing TCS food to at least 165 F for at least 15 seconds./// PIC stated breaded chicken wings are partially cooked and reheated at a later time.-COS, educated PIC about cooking poultry to 165 until they submit plans to JCDH for non-continuous cooking. PIC re-dropped chicken in fryer. |
| 5 | Yes | 3-501.19(B)(4) Discard TCS food under time as a control that is in unmarked containers if the time that the food was removed from temperature control cannot otherwise be identified (ex: whiteboard, log book, timer) or the food is marked to exceed the 4-ho/// Liquid eggs sitting in a container next to the Wok oven temp @ 69 F without a discard time-COS, PIC voluntarily removed items. |
| 5 | Yes | 4-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical ware washing equipment as specified by in 7-204.11. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action)/// Dish machine (chlorine) sanitizes at 0 ppm. |
| 1 | No | 4-202.16 Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.)./// RI coolers/freezers and WI cooler/freezer gaskets are in disrepair.
4-202.16 Paint or seal bare wood surfaces in dry storage./// Bare wood used to hold equipment under the sink near the dish machine.
4-101.19 Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil./// Several metal shelves throughout the kitchen are corroded and in disrepair. |
| 1 | No | 3-304.14 Change dry wiping cloths when visibly soiled./// Wiping cloths are heavily soiled with brown residue.
3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses./// Wet wiping cloths are stored on counters throughout the kitchen area. |
| 1 | No | 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. /// Wok, grills, fryers, and rice cookers have an accumulation of dried food residue and greasy/grimy substance.
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. /// RI coolers/freezers, make table refrigeration units, and WI cooler/freezer have have an accumulation of dried food residue and greasy/grimy substance. |
| 1 | No | 5-403.12 Drain condensate drainage and other non-sewage liquids from the point of discharge to disposal according to law. //// Condensation from the ice machine is draining onto floor. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./// Floors and walls throughout the kitchen area are heavily soiled with food debris and splatter.
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.)/// Floors are in disrepair in the kitchen area. |