notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No CFPM present during inspection. The PIC shall be a Certified Food Protection Manager. Obtain credential.
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 4-601.11 (B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C); Core; Residue accumulation is present inside small reach-in cooler. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris. Clean inside of cooler.
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; No CFPM present during inspection. The PIC shall be a Certified Food Protection Manager. Obtain credential.
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.
3-302.12; Core; Flour and sugar containers do not have labels. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. Add label. No point taken
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C); Core; Boxes of single-use cups stored on the floor. Store single-use/single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Store these on a pallet or shelf.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
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; Some dust accumulation is present on the top of the reach-in cooler. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris. Clean top of cooler.
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.