| Deducted | Remarks |
| 4 | 4-601.11 Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Several bowls, pots and pans soiled with food debris. // Knife sitting on a soiled counter top underneath cooking equipment soiled. |
| 1 | 4-301.14 Provide ventilation hood systems and devices sufficient in number and capacity to prevent accumulation of grease or condensation on walls and ceiling.// Ventilation hood soiled with heavy grease and heavy dust. |
| 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. // Several RI coolers soiled with food debris and heavy residue. |
| 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. // Inspection report posted behind decorations, where the public cant view report. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Tomatoes in RI cooler 47F. // Spicy crab salad on display internal temp of 48F. // Seaweed salad on display internal temp of 47F. COS PIC Voluntarily discarded all. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors throughout facility soiled with heavy food debris and liquid. // Floors in WI freezer/cooler soiled with food debris and residue. |