| Deducted | Critical | Remarks |
| 1 | No | 3-305.14 Protect unpackaged food from environmental sources of contamination during preparation./ The parsley was improperly stored. |
| 4 | Yes | 5-103.11(B) Provide hot water generation and distribution systems sufficient to meet peak hot water demands throughout the food establishment. / The hot water temperature under pressure was 83F./ ADPH420-3-22-.08(12)(a)(1)CEASE OPERATIONS IMMEDIATELY due to the following imminent health hazzard: complete lack of hot water under pressure.The JCDH food permit to operate is SUSPENDED. Make repairs to restore the hot water under pressure and contact JCDH for a re-inspection to operate. |
| 4 | Yes | JCDH 2.2 Provide food safety training for all food handlers as required./ None of the food handlers working had documentation of JCDH food safety training. |
| 1 | No | 3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment. |