| Deducted | Critical | Remarks |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. // Buildup of grime on walls in kitchen.
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). // Damaged ceiling tiles in restroom. Kitchen with missing ceiling tile and a tile leaking rainwater in front of grills/stoves/fryers. |
| 4 | Yes | 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).
ADPH 420-3-22.02(2)(a), 2-102.11(B) Provide at least one designated person with certification from an accredited program within the past 5 years (Priority Category 3 and 4) or verification of attendance of an accredited program within the past 12 months. |
| 1 | No | 6-501.114 Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used. // Old/unused equipment stored outside of the back door. |
| 1 | No | 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination. // Cover raw meat containers inside single door reach in cooler.
3-307.11 Store raw animal products below and away from produce and ready to eat foods. (preventive) // Packages of pig feet and raw shell eggs stored above RTE foods such as, limes and peppers. |
| 5 | Yes | 2-201.11 Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable. |
| 5 | Yes | 3-501.16(A)(1) Maintain TCS food at 135 F or above. // Cooked whole peeled potatoes stored in water in a pot under stove. According to staff, the potatoes had been cooked the previous day. COS- the potatoes were voluntarily discarded. |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below. // Shredded lettuce suspended in water stored at 53F on cold holding table. Table was turned off before inspection due to frozen condensation buildup per staff. COS- all TCS foods were placed in fridge to cool back down to 41F or below, and the table was turned back on. |
| 1 | No | 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. // Lid tracks and surfaces with food debris and liquid buildup on sliding reach in freezer. Heavy grease/grime residue underneath flat top grill. |
| 1 | No | 4-101.11(B-E) Provide food contact surfaces that are: durable; corrosion resistant; non-absorbent; smooth; easily cleanable; resistant to chipping, scratching, distortion and decomposition. // Heavily chipped and cracked plastic steam table lids. |