| Deducted | Remarks |
| 2 | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Leaking ceiling in dinning area.
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Large amount of black residue on base tiles throughout kitchen and black stains on walls above 3 compartment sink.//Dirty floor drains. |
| 1 | 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations.// Food and grease buildup in hot holding unit above make line.//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. //Food debris in cooler gasket and food spills in bottom pullout coolers.//Standing water and food debris in bottom RI cooler. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Sliced tomatoes, Cole Slaw and shredded lettuce were all 56F-60F. TCS items were placed on make line without turning on cooler prior to inspection.//Items were removed and placed in cooler in order to reach proper cold holding temperature. |
| 1 | 3-305.11 Store food in a clean, dry location where it is not exposed to splash, dust, or other contamination.// Cooked TCS foods are stored uncovered in warming units with heavy debris buildup inside heating cabinets. |
| 1 | ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH. //Incorrect score posted. |