| Deducted | Remarks |
| 4 | 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.// No manager during inspection available with certifications or a managers card from JCDH.
JCDH 2.2 Provide food safety training for all food handlers as required.// No food safety certifications for all employees provided during inspection. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Lettuce in RI cooler cold holding between 68-70F. COS PIC Voluntarily discarded. // Salmon in RI sushi display cold holding 46F. COS PIC Voluntarily returned to WI cooler. |
| 1 | 3-305.11 Store food at least 6 inches above the floor.//Three containers of soy sauce sitting on the floor in WI cooler.// Several meat boxes sitting on the floor in WI freezer. |
| 1 | ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH. // No permit posted for public view. |
| 1 | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// Handwashing sink is leaking from the bottom pipe. |
| 2 | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Repair/ Replace several missing/damaged ceiling tiles throughout the kitchen area. |
| 5 | 2-201.11 Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable.// No health policy provided for employees during inspection. |