| Deducted | Remarks |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Gaskets of small RI freezer and cooler (under cake) has black residue. |
| 1 | 4-202.16 Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.).///Large white chest freezer lid gasket hanging when open.
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.///All colored cutting boards showing heavy use. |
| 1 | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.///Wiping cloths laying on prep table in front of 3 compartment sink.
3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment. - 3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.///Sanitizer bucket not set up with solution at time of inspection.
|
| 1 | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///Drip at 3 compartment sink when turned off. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Vent covers in kitchen/prep area and in dining area have accumulation of dust.
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Ceiling tiles in dry storage area have water spots. |
| 1 | 6-501.14 Clean restroom exhaust vent cover.///Vents in public and employee restrooms have dust accumulation. |
| 4 | JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.///Unable to provide food safety at time of inspection. |
| 2 | 2-401.11 Cease smoking, eating or drinking areas where food, utensils, equipment, or linens are stored or being used.///Employee eating while in kitchen area (across from stoves). |
| 4 | 4-601.11 Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)///Chopper has food residue inside the black push plate. |