4-602.13 The sides of the fryer have grease build up. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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) Nobody on site is a certified food safety manager. A certified food safety manager test must be taken that is ANSI accredited. The person in charge has 210 days from October 22Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Nobody on site is a certified food safety manager. A certified food safety manager test must be taken that is ANSI accredited. The person in charge has 210 days from October 22; 2025 to obtain a certified food safety manager certification after that a point will be taken.
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.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Priority foundation: Unlabeled degreaser in a spray bottle. Label working containers of toxic materials such as cleaners and sanitizers. The degreaser was labeled once REHS spoke to PIC.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.