SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was 3w3-Rff last inspected?
The most recent inspection on record was on Nov 27, 2023. The result listed by Cincinnati Health Department was “Not Abated”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Oct 17, 2023 to Nov 27, 2023.
Has 3w3-Rff ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Oct 17, 2023.
The Full Inspection History
2 inspections
ROUTINE - STANDARD INSPECTION
Nov 27, 2023
Not Abated
1 recorded violation
notedCode 3717-1-03.4(F)(1)(a)Food temperature
Official Wording
"3717-1-03.4(F)(1)(a) - Violation - TCS-Hot Holding TCS foods were being hot held at temperatures <135° F or a roast <130° F."
Inspector’s Notes
"OBSERVATION: TCS-Hot Holding
TCS foods were being hot held at temperatures <135° F Hot dogs held at 84 degrees F--Reheated
CORRECTIVE ACTION: Maintain hot TCS foods at 135 degrees F or above"
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.
Official record from Cincinnati Health Department, Nov 27, 2023 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 17, 2023
Not Abated
1 recorded violation
notedCode 3717-1-03.4(F)(1)(a)Food temperature
Official Wording
"3717-1-03.4(F)(1)(a) - Violation - TCS-Hot Holding TCS foods were being hot held at temperatures <135° F or a roast <130° F."
Inspector’s Notes
"OBSERVATION: TCS-Hot Holding
TCS foods were being hot held at temperatures <135° F or a roast <130° F.
Observed cooked hot dogs held at 115F.
CORRECTIVE ACTION: Product was designated to be re-heated to >=165F prior to service."
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.