Deducted | Remarks |
4 | JCDH 2.2 Provide food safety training for all foodhandlers, within 21 days of hire, as required; keep documentation of current training for all employees readily available for inspection at all hours of operation./ Documentation of current food safety training for the foodhandlers on duty is not available. |
1 | ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH./ Inspection report 15 MAR 2024, rating 91, is not posted. |
1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue./ Food residues and splatters on the can rack. The keyboard on the pizza make line is very heavily soiled with dried and impacted dough and grease residues (evidence of possible missed handwashings). Heavy build-up of dust on the monitors and cables over the pizza make line. |
1 | 4-603.16 Rinse utensils after washing and before sanitizing./ Sanitizing the washed can opener without rinsing first: the foodhandler rinsed it and sanitized it after he was interrupted and directed to do so. |
1 | 5-501.115 Remove unnecessary items from the refuse storage area and clean it as often as necessary to maintain cleanliness./ Accumulation of cast-off items and spilled trash and debris on the ground in the dumpster enclosure. |