| Deducted | Remarks |
| 1 | 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. // Heavy ice buildup in RI coolers |
| 1 | 4-204.112 Provide appropriate, readily accessible thermometers for all make tables, coolers and hot holding units.// No thermometers in RI coolers. |
| 5 | Wash, rinse and sanitize contaminated equipment and utensils (non-cooking) as often as necessary to prevent the accumulation of soil, or at least every 4 hours during continuous use (can opener blade, slicers, mixer, cutting boards, etc.)// Food slicer observed with old food on and around slicer blade. |
| 1 | 3-307.11 Store raw shell eggs below and away from ready to eat food. (preventive)// Raw eggs stored above RTE sandwiches. PIC COS by placing sandwiches above. |
| 4 | 4-501.110 Provide wash solution temperature in a chemical sanitizing dish machine at a minimum of 120 F. // Dish machine reached a max temp of 111F degrees after multiple attempts. WRS in 3-compartment sink until dish machine is repaired. |
| 1 | ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH. // Current (2026) food permit not posted |