| Deducted | Remarks |
| 4 | JCDH 2.1 Provide a Certified Food Safety Manager, with certificate from JCDH, on the premises at all hours of operation when using on-site food safety training.// FSE is a level 2 and does not qualify for onsite training. There is only one manager that has Certified Food Safety Managerial Training certificate but has not registered certificate with JCDH and is not currently onsite during inspection while doing onsite training.// FSE has been previously advised on 11.08.24. |
| 1 | 4-904.11 Protect unwrapped single-service and single-use articles and utensils from contamination.//Coffee filters stored unwrapped at coffee station.//
4-903.11 Store single service and single-use articles at least 6 inches above the floor.//Boxes of cups stored directly on floor in dry storage area. |
| 1 | 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta).// Several clear plastic containers with ingredients are stored without labels on front line. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Food spills on floor under shelf in WI cooler, dirty floor drain under 3 compartment sink. |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Residue buildup under creamer and milk dispensers. |