| Deducted | Critical | Remarks |
| 4 | Yes | 2-501.11 Provide clean-up procedures for employees to follow when responding to vomiting or diarrheal events in a food establishment.// No clean-up procedures available.
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 food safety training for all food handlers as required.// No food safety training certificates for any employees available.
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| 4 | Yes | 3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation.// Several cooked foods from previous days in walk-in cooler not date marked (rice, beans, beef, etc). |
| 1 | No | 3-501.13 Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave.// Beef thawing in 3-compartment sink in running hot water. |
| 1 | No | 3-305.11 Store food at least 6 inches above the floor.// Rice water and tamarind water in tubs stored directly on the floor in the walk-in cooler. |
| 1 | No | 3-304.12 Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.// Handle of scoop for sugar touching the sugar.
3-304.12 Provide a utensil with a handle for serving or dispensing food or ice.// Plastic butter margarine container being used to dispenser cornflour; handle broken off scoop for flour. |
| 4 | Yes | 4-302.14 Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions.// Incorrect test strips (quaternary ammonia strips, but they use beach)
4-601.11(A) Clean equipment, food contact surfaces and utensils to sight and touch. (Interior of ice machine, ice bins, beverage nozzles, utensils in storage, etc.)// Blade of can opener heavily soiled with residue. |
| 1 | No | 4-501.12 Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.// Cutting boards at make tables are heavily scorched and stained.
4-204.112 Provide appropriate, readily accessible thermometers for all make tables, coolers and hot holding units.// No ambient thermometer for reach-in cooler near drink machine. |
| 4 | Yes | 6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// Hand sink behind bar does not have soap or paper towels. |
| 1 | No | 6-301.14 Post sign at all hand sinks that notifies employees to wash hands.// No hand washing sign at hand sink behind bar. |
| 2 | No | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Floors near bar damaged.
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Door to walk-in cooler soiled with residue; walls soiled with residue. |
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