| Deducted | Remarks |
| 4 | JCDH 2.2 Provide food safety training for all food handlers as required.// No food safety training provided.
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 certified food safety manager on duty during operating hours.
2-501.11 Provide clean-up procedures for employees to follow when responding to vomiting or diarrheal events in a food establishment.// No clean up procedures given written or verbally. |
| 1 | 3-304.12 Store scoops left in TCS foods with handles above the top of the food of the container.// Handle contacting cheese inside the make table. |
| 1 | 6-501.113 Store maintenance tools (brooms, mops, vacuum cleaners, etc.) in an orderly manner that facilitates cleaning the area and so that they do not contaminate food, equipment, utensils, linens, and single-service/single-use items.// Mops and brooms are stored downward, in a disorderly manner not on the racks. |
| 1 | ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH. // No current permit is posted for public view. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors in WI cooler soiled with residue and debris. // Floor throughout facility near all corners and underneath shelving soiled with heavy residue. |
| 5 | 7-102.11 Label all toxic items not in original containers with the common name of the product (Pf).// Two clear spray containers not labeled with common name of product hanging on the rack next to handwashing sink. COS PIC Voluntarily discarded. |