| 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.
JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.
JCDH 2.2 Provide food safety training for all food handlers as required.
JCDH 2.2 Provide food safety training for new employees within 21 days of hire.
JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation. |
| 4 | 4-302.13 (B) Provide an irreversible registering temperature indicator for measuring the utensil surface temperature in hot water mechanical warewashing operations (Glass maximum registering thermometers are prohibited).
4-203.11 Provide food temperature measuring devices that are accurate to + or - 2 degrees F. |
| 1 | 4-903.11 Store single service and single-use articles at least 6 inches above the floor. Box of plastic cups stored on the floor inside of the kitchen.
Boxes of pull paper towels and roll paper towels stored on the floor inside of the dry storage area. |
| 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. Accumulation of grease and condensation on wall behind oven (yellowish grease stain). |