| Deducted | Remarks |
| 5 | 4-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical ware washing equipment as specified by in 7-204.11. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action)///Warewash machine sanitizes at 10 ppm (chlorine). |
| 4 | 4-601.11(A) Clean equipment, food contact surfaces and utensils to sight and touch. (Interior of ice machine, ice bins, beverage nozzles, utensils in storage, etc.) /// Ice machine shield has pink residue./// Ice chute on drink machine has gray and white residue./// Blade on can opener has black substance./// Dicer blades has dried food residue./// Several knives have dried food residue. |
| 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. /// Drawers containing ladles, tongs, and cheese graters have an accumulation of dried residue./// Gaskets throughout kitchen have dried residue./// Exterior of Pepsi soda nozzles have grey and white debris.
4-602.12 Clean food contact surfaces of cooking and baking equipment at least every 24 hours./// Several pans have greasy residue and food debris stored near fryer. |
| 1 | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)/// Faucet on 3 compartment sink leaking. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./// Food debris and trash throughout kitchen, especially behind clean dish storage shelves and under shelves in walk in freezer and cooler./// Air vent above warewashing machine has an accumulation of dust./// Vent hood has an accumulation of encrusted grease. |