| Deducted | Critical | Remarks |
| 4 | Yes | JCDH 2.2.5 Complete on-site food safety training certificates in full, including the JCDH card number of the Certified Food Safety Manager./// On-site training records filled out incorrectly(i.e. Expiration date do not match, Date of Birth missing on record, FSTC dates incorrect, and CFSM Number issued by JCDH incorrect). |
| 5 | Yes | 3-501.16(A)(1) Maintain TCS food at 135 F or above./// Cooked (4) blacken chicken stored on hot holding unit temped between 119F-120F-COS voluntarily discarded. |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below./// Cole Slaw in serving area temp between 44F-50F.- COS voluntarily discarded. |
| 4 | Yes | 4-601.11(A) Clean equipment, food contact surfaces and utensils to sight and touch. (Interior of ice machine, ice bins, beverage nozzles, utensils in storage, etc.)./// Clean interior of ice machine. |
| 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./// Observed fallen food debris at the bottom of RI freezer next to cooking equipment. |
| 1 | No | 5-501.111 Maintain in good repair: storage areas; enclosures; receptacles for refuse, recyclables and returnables./// Receptacle for refuse
lids missing on receptacle on the left. |
| 4 | Yes | 6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises./// Observed flies throughout kitchen prep area. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./// Clean floor in front of hot water tank (standing water)./// Clean floors under cooking and hot holding equipment. |