| Deducted | Critical | Remarks |
| 5 | Yes | 7-201.11 Store toxic items below and away from food, utensils, equipment, linens, and single service/single use articles.// Sanitizer stored directly on food prep surface.
7-207.11(B) Label all personal medications and store below and away from food, equipment, utensils, linens, and single service/single use articles. 7-208.11(B) Store first aid supplies in a kit away from food, equipment, utensils, linens, and single-service/single-use articles.// First aid kit, first aid supplies, biohazard kit, employee medications, etc stored throughout facility on prep surfaces, amongst dishware, utensils, ingredients, and other food-related items for the facility. |
| 4 | Yes | JCDH 2.2 Provide food safety training for all food handlers as required.
JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.// No food safety training documentation available. |
| 4 | Yes | 4-302.14 Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions.// No chemical test kit available. |
| 1 | No | 3-304.12 Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.// Handle of scoop for rice is touching the rice. |
| 4 | Yes | 6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// Soap and paper towels not available at all hand sinks. |
| 1 | No | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// Significant leak from faucet at hand sink in kitchen; significant leak coming from mop sink. |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Cut tomatoes, chicken, cheese, yogurt, cold cuts, sausage patties, and other TCS foods in make table ranging from 46F-49F. COS- PIC discarded. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on ceiling.
6-202.15 Protect outer openings from the entry of pests by using properly designed and installed screening, air curtains to control flying insects, or other effective means when doors or windows are open.// No screening or air curtain on back door of facility. |
| 1 | No | 7-209.11 Store personal items away from food, utensils, equipment, linens and single service/single use articles.// Employee jackets, bags, purses, sweaters, phones, and other personal items stored throughout kitchen amongst ingredients, utensils, dishware, and other food-related items throughout entire kitchen. |