| Deducted | Remarks |
| 4 | 4-601.11 Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage).// Can opener and can opener holder at prep table across from baking area soiled residue and gnats.// Various utensils, plates, and stainless steel pots/pans soiled with food debris throughout kitchen |
| 4 | 8-103.11 Provide Variance/HACCP plan on file.// Food establishment provided HACCP plan that is not approved by JCDH |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Clean floors throughout facility (special attention to floors under equipment).// Clean floor drains throughout kitchen area.
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Floor tile near tilt skillet needs to be repaired.// Ceiling vents covered in rust and dust in both men/women's restroom |
| 1 | 4-501.11(A) Maintain equipment in good repair (general).// WI cooler used for pre-packaged goods ceiling leaking.// Faucet connected to industrial size boilers leaking
4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Clean gaskets on RI units throughout |
| 1 | 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.// Dumpster pad soiled with trash |
| 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.// Clean interior of steamers, hot boxes, and RI units throughout kitchen. |