| Deducted | Remarks |
| 5 | 2-301.14 Wash hands properly at the handsink after any potential contamination./ The grill cook loaded raw sausage patties onto the grill with bare hands, then handled clean dishware for plating a customer order: the cook washed her hands properly at the handsink after she was interrupted and directed to do so. |
| 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./ MGMT was informed on inspection 19 SEP 2023 of resumption of score debits for non-compliance with food safety training requirements. None of the CFSMs have registered their certifications with JCDH and obtained the required card: register all CFSMs with JCDH and maintain the card in a readily accessible location. |
| 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./ Equipment on the cook and expo lines needs to be cleaned. |
| 1 | 4-502.11 (C) Maintain ambient air thermometers to be accurate and in good repair./ Broken or inaccurate air temperature thermometer inside the make table cooler on the cook and expo lines was replaced during the inspection. |
| 1 | 4-502.11(C) Maintain water temperature measuring devices to be accurate and in good repair./ The wash solution temperature guage on the dishmachine is broken or inaccurate. |
| 1 | 3-304.14. 4-501.114 Provide DDBSA solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment./ Sanitizing solutions for between-use storage of wet wiping cloths tested negative for DDBSA. The bulk chemical container at the warewashing sink was discovered empty; it was replaced and the solutions in the wiping cloth buckets were replaced with fresh at 272-700ppm DDBSA. |
| 5 | 5-202.13 Provide an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment./ Prewash sprayer at the entrance to the dishmachine is descended below the flood level rim of the basin with no backflow prevention device installed: provide an air gap of at least one inch between the inlet of the sprayer and the flood level rim of the basin; otherwise, install an approved backflow prevention device in the fixture itself. |
| 1 | 5-205.15(B) Repair condensate leak in the WI freezer./ Condensate leaks from the plumbing lines on the fan housing and from the ceiling onto food packaging, shelving, and floor. |
| 2 | 6-501.11 Repair or replace damaged floor tiles and re-grout the flooring throughout the facility where needed. |
| 1 | 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 top of the filter mounts, ceiling, and edge of the canopies in the ventilation hoods. |