| Deducted | Remarks |
| 1 | 5-205.15(B) Repair slow or inoperative drain (indoor or outdoor).// Slow drain at handwashing sink in back kitchen area
6-301.14 Post sign at all hand sinks that notifies employees to wash hands. // Handwashing signs not posted at HW sink in kitchen or bar area. |
| 4 | 4-302.14 Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions.// Chlorine or Quaternary ammonia test strips not available during time of inspection. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Grease buildup on fire suppression system. (2) Grease buildup on hood vent filters. |
| 1 | 5-501.113 Keep outdoor waste receptacles covered.// Grease receptacle open. |
| 4 | JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.// Employees food handlers certification either expired or not readily 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).// Person designated in charge only have food handlers which recently expired.
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