| Deducted | Remarks |
| 1 | 7-209.11 Store personal items away from food, utensils, equipment, linens and single service/single use articles.// Employee phone above prep surface in kitchen; employee keys stored on shelving with pans and utensils. |
| 1 | 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.// Last inspection report posted is not the most current inspection, but is an old one with a higher score. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Ranch and thousand island containing milk products stored in counter cooling units ranging in temperature from 57F to 68F. COS- PIC cooled in walk-in and replaced counter unit. |
| 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 ceiling in kitchen. |
| 1 | 3-501.15 (B) Loosely cover or uncover food until cooled.// Tomatoes in make table, cooling with lid on. |
| 1 | 3-304.14. 4-501.114 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment.// Concentration of sanitizer solution less than 50 ppm. |
| 5 | 3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// Beverage nozzles are being cleaned with soda water instead of correctly diluted sanitizer solution daily. |