| Deducted | Remarks |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above.// The following TCS foods were out of temperature: cooked rice on stove top (91F), pan of rice (96F) and a pork chop (96F) on the make line. COS. //Staff reheated to required temperature. |
| 1 | 4-903.11 Store clean equipment and utensils at least 6 inches above the floor.// Bottom shelf for clean equipment is below 6 inches. |
| 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.// No one has Certified Manager Food safety training. |
| 1 | 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. // Meat residue in the bottom (DD) RI cooler. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Residue in floor drain under 3 compartment sink and on base tiles in the kitchen.//
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Damaged ceiling tiles above bathroom. |