| Deducted | Remarks |
| 5 | 2-301.14 Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.)./// Observed several employees change gloves without washing hands unless was instructed to do so. Recommend to add an additonal handsink on the serving line due to employees not washing handsas they should. |
| 4 | JCDH 2.2 Provide food safety training for all food handlers as required./// Facility does in house training and all food safety training is expired. Completion date was 8.21.22 meaning the expiration date was 8.21.24 but the certificates were filled expired between October and December 2025 which is incorrect. |
| 1 | 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) /// Several containers throughout the kitchen containing dry ingredients are not labeled. |
| 1 | 5-205.15(B) Repair condensate leak in refrigeration units. /// Condensate leak in the WI freezer. |
| 1 | 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness./// Compactor pad is soiled with liquid residue. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./// Floor in the WI freezer is soiled with debris./// Ceiling and WI fan cover vents are soiled with dust./// The walls in the WI cooler is soiled with rust and residue. |