notedCode 2-102.12 (A) Certified Food Protection ManagerPermits, training, and postings
Official Wording
Certified Food Protection Manager
Inspector’s Notes
2-102.12 (A) Certified Food Protection Manager; Core; Person in charge at time of inspection not a certified food protection manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information by an ANSI approved class and passing the exam. A certified food protection manager shall be onsite when food is being prepared and sold. Upcoming classes reviewed with manager during inspection.
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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official Wording
Proper cold holding temperatures
Inspector’s Notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P): Salami holding above 41F in prepline make cooler. Time/Temperature Control for Safety (TCS) foods shall be stored at 41F or below for cold holding. CDI - salami moved to walk-in cooler to recool.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.