notedCode 2-102.12 (A) Certified Food Protection Manager Requirement At the time of inspectionPermits, training, and postings
Official Wording
Certified Food Protection Manager
Inspector’s Notes
2-102.12 (A) Certified Food Protection Manager Requirement At the time of inspection; a Certified Food Protection Manager was not present as required. The person in charge must hold a valid certification demonstrating proficiency in food safety; obtained by successfully passing an exam administered through an accredited program. To ensure compliance and prevent future violations; obtain the necessary certification promptly.***REPEAT VIOLATION***
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
notedCode 2-102.12 (A) Certified Food Protection Manager Requirement At the time of inspectionPermits, training, and postings
Official Wording
Certified Food Protection Manager
Inspector’s Notes
2-102.12 (A) Certified Food Protection Manager Requirement At the time of inspection; a Certified Food Protection Manager was not present as required. The person in charge must hold a valid certification demonstrating proficiency in food safety; obtained by successfully passing an exam administered through an accredited program. To ensure compliance and prevent future violations; obtain the necessary certification promptly.***REPEAT VIOLATION***
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
notedCode 4-205.10 Use of Commercially Approved Equipment Domestic coolers were observed being used for food storage. All cooling equipment must comply with applicable NSF (National Sanitation Foundation) standards to ensure proper designCleaning and sanitizing
4-205.10 Use of Commercially Approved Equipment Domestic coolers were observed being used for food storage. All cooling equipment must comply with applicable NSF (National Sanitation Foundation) standards to ensure proper design; construction; and performance suitable for commercial food service operations. Replace or upgrade to approved commercial-grade equipment to meet regulatory requirements and maintain compliance.***REPEAT VIOLATION*** 4-501.11 (C) Equipment in Good Repair and Proper Adjustment Domestic coolers were observed with ice accumulation along the back wall. All equipment must be maintained in good repair to ensure proper function. Ice buildup can compromise cold holding capacity and may indicate improper operation or maintenance issues. Inspect the units and repair or replace as necessary to maintain compliance.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 2-102.12 (A)Permits, training, and postings
Official Wording
Certified Food Protection Manager
Inspector’s Notes
2-102.12 (A); Core; At the time of inspection; there wasn't a certified food protection manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Obtain credential to avoid future demerits.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
4-205.10; Core; Domestic coolers being used for food storage. Cooling equipment shall meet NSF standards. Use approved commercial equipment. No point taken today.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 4-601.11 (B) and (C)Cleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11 (B) and (C); Core; Brown residue observed on the inside shelving of reach-in unit. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 2-102.12 (A)Permits, training, and postings
Official Wording
Certified Food Protection Manager
Inspector’s Notes
2-102.12 (A); Core; At the time of inspection; there wasn't a certified food protection manager. The person in charge shall be a certified food protection manager
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.