| Deducted | Critical | Remarks |
| 4 | Yes | JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location./ CFSMs who have not registered their certifications with JCDH (the Hospital Kitchen was notified on inspection 22 JUL 2025 to implement compliance with this requirement). |
| 1 | No | 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations./ Encrusted grease and particles on the deep fryer baskets. |
| 4 | Yes | 3-501.19 (A) Provide acceptable and readily available written procedures when using time as a public health control./ Written procedures are not provided for varieties of cut melon and yogurt, and cottage cheese, holding on 4-hour time control on the cafe serving line (the foods measured >41F) and were discarded at the 4-hour discard time. Provide written procedures as required for using this food safety control method. |
| 5 | Yes | 5-203.14 Provide backflow prevention device at all faucets where a hose is used./ A hose is connected to the faucet on the access deck for the refuse compactor with no backflow prevention device installed: provide a hose bibb vacuum breaker. |
| 1 | No | 5-205.15(B) Repair condensate leak in the WI freezer./ Frozen condensate leaking from the fan housing onto food packaging and shelving. |
| 5 | Yes | 3-501.16(A)(1) Maintain TCS food at 135F or above./ Cooked broccoli and heated potato and broccoli soups in the hot holding cabinet in the kitchen measuring 111F-120F were reheated: use the food thermometer provided and ensure that food is cooked or heated to proper temperature before loading into hot holding equipment; take corrective action as necessary. |
| 1 | No | 4-204.11 Provide exhaust ventilation hood systems designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles./ Grease drippage from the front and side panels of the ventilation hood canopy over the grill and fryers on the main cook line. Catch pans are missing from the grease gutter drains on this and other ventilation hoods in the facility (replacements on order). |