2-102.12 Facility does not have a certified Food Protection Manager at time of inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information though passing a test that is part of an accredited program.
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 6-501.11 Repairing - PremisesCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Cove baseboard missing from bottom portion of walls in mop sink room. Physical facilities shall be maintained in good repair. Discussed making repairs to these areas with person in charge.
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) Certified Food Protection Manager (C)Facility does not have a certified Food Protection Manager at time of inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information though passing a test that is part of an accredited program. Per hotel managerPermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C)Facility does not have a certified Food Protection Manager at time of inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information though passing a test that is part of an accredited program. Per hotel manager; payment has been submitted to ServSafe and class will be able to be scheduled in the next couple weeks.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Facility does not have a certified Food Protection Manager at time of inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information though passing a test that is part of an accredited program. Discussed registering managers for the proper certification with person in charge as they both only have the Food Handler certifications.
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.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Temperature control for safety foods such as boiled eggs on display and items in reach in cooler (butter; yogurt; 1% milk; 2% milk and cream cheese) observd at 45 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC stated the cooler would be evaluated to ensure coils are clean; freon is supplied and temperature is set to maintain 41 F or less at all times. Reach in cooler was fully stocked as well; so it is possible that the air flow was not circulating properly. Advised PIC to empty reach in cooler and store items in working refrigeration unit it can be adjusted and/or repaired. Facility also has a Time as a Public Health Control policy for boiled eggs on display; but this item was not time stamped during inspection.
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.
4-501.11; Core; Broken reach in freezer is stored in prep area. Reach in cooler in service area is maintaining an ambient temperature of 45 F rather than 41 F. Equipment shall be maintained in good repair and proper adjustment.
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.
6-501.11; Core; Cove baseboard missing from bottom portion of walls in mop sink room. Ceiling tiles missing above mop sink. Physical facilities shall be maintained in good repair. Discussed making repairs to these areas with person in charge.
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.