| Deducted | Critical | Remarks |
| 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. // Ice scoop handle buried under ice. |
| 5 | Yes | 3-201.11(A) Food shall be obtained from sources that comply with law. // Pig head stored inside deep freeze with no visible stamp and frozen containers of chicken livers stored in reach in display freezer without labeling. Invoice or shipping box could not be provided for either items. COS pig head and frozen chicken livers were voluntarily discarded. |
| 1 | No | 5-205.15(B) Repair condensate leak in refrigeration units. // Condensate buildup inside walk in freezer.
5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.) // Hand sink on sales floor pump leaks when turned on. Compartment sink faucet leaks at base. |
| 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. // Remove steam table from sales floor. |
| 1 | No | 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition. // Damaged gaskets on multiple display doors.
4-204.112 Provide appropriate, readily accessible thermometers for all make tables, coolers and hot holding units. |
| 5 | Yes | 7-102.11 Label all toxic items not in original containers with the common name of the product (Pf). // Bleach stored in Windex bottle not properly labeled. |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below. // Four containers of beef stored inside meat case temping between 48-52F. PIC could not give a verifiable time frame for 6-hour rule. COS PIC voluntarily discarded. |
| 2 | No | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). // Damaged floor tiles and floor boards throughout facility. Chipped paint at corners/thresholds. |
| 4 | Yes | JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training.
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. |
| 4 | Yes | 6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises. // Meat band saw with ants on food contact surface. Ants are crawling from ceiling onto power cord. PIC called pest control company Resolutions IPM. |