| Deducted | Critical | Remarks |
| 4 | Yes | 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.)// Dicer, slicer, and dutchess soiled with residue. |
| 1 | No | 4-204.113 Provide easily accessible and legible data plate for dish machine.// Data plate for dish machine missing. |
| 1 | No | 5-205.15(B) Repair condensate leak in refrigeration units.// Condensate leak in walk-in freezer. |
| 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. 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. 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Equipment throughout facility soiled with debris and residue. |
| 2 | No | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Holes in ceiling/missing ceiling tiles.
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Standing water in walk-in cooler; walls, floors, and ceiling soiled with residue and debris. |
| 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 throughout facility excessively scorched.
4-502.11 (C) Maintain ambient air thermometers to be accurate and in good repair (food holding units).// Ambient thermometer for walk-in cooler is not reading correct temperature. |
| 5 | Yes | 7-102.11 Label all toxic items not in original containers with the common name of the product (Pf).// Spray bottle of cleaner not labeled. |
| 4 | Yes | JCDH 2.2 Provide food safety training for all food handlers as required.// Not all employees have food safety training. |
| 1 | No | 3-501.13 (E) Remove ROP packaged fish from package prior to thawing under refrigeration or immediately after thawing under running water.// ROP packaged fish thawed in walk-in cooler.
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.// Cuts of beef thawing in sink in running water, not submerged. |
| 1 | No | 3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive)// Ground beef and whole cuts of beef thawing together.
3-305.11 Store food at least 6 inches above the floor.// Onions stored directly on floor in back of kitchen. |
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