| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below. / The RI refrigerated make table ambient air temperature was 64°F. The refrigerator was not plugged into the electrical outlet. / On the refrigerated make table cut tomatoes 60F, guacamole 59F, and sour cream 51F-60F./ All TCS foods above 41F were voluntarily discarded. |
| 1 | 4-502.11 (C) Maintain ambient air thermometers to be accurate and in good repair (food holding units). / The tall glass door RI refrigerator ambient air thermometer read 50F. The JCDH Thermapen read 41F. |
| 1 | 3-302.11 Store food wrapped, in packages, or in covered containers to prevent contamination. / On the open refrigerated make table top a container of cheese was stored directly on an uncovered container of cheese. |
| 1 | 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) / The two juices in the drink dispenser were not labeled. |
| 1 | ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH. / The current JCDH food permit was not posted for the public to see.
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