| Deducted | Remarks |
| 1 | 7-209.11 Store personal items away from food, utensils, equipment, linens and single service/single use articles.// Employee apron hanging on shelving unit holding dough and single service items. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Excessive residue accumulation on walls, floors, and ceilings throughout facility, especially in bathroom and dish area.
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Damaged flooring tiles in kitchen. |
| 1 | ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH.// Permit posted was from 2024. |
| 5 | 4-602.11 Wash, rinse and sanitize food thermometers before use or storage.// Both food probe thermometers in storage soiled with residue. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Premade pizzas with cheese sitting out on speed rack at 51F. COS- employee cooled pizzas in cooler. |
| 1 | 5-205.15(B) Repair condensate leak in refrigeration units.// Condensate leak in bottom of make table. |
| 4 | 420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).
JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.// No management certification available. |