ROUTINE - CRITICAL CONTROL POINT
Jan 9, 2025
8 recorded violations
Official wording
4.4(P) - Warewashing equipment
Inspector’s notes
Sanitizer concentration is not being monitored. Sanitizer concentration needs to be monitored daily since the mechanical dishwasher has failed to register sanitizer after both inspections.
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.
More about cleaning or sanitizing problemsOfficial wording
6.4(A) - Facilities: Maintenance: Good repair
Inspector’s notes
The physical facilities were not maintained in good repair. Ventilation hood not strong enough above fryer and flat top grill. Please repair due to fire hazard.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
3.4(A) - VI. Time/Temperature Controlled Safety Food - Frozen food storage, temperature / time control, TCS
Inspector’s notes
Foods in frozen storage exhibit signs of thawing or refreezing. Reach in freezer by delivery entrance has too many boxes blocking airways of the freezer. Please reduce the amount of boxes in the freezer and lower temp if there are still signs of thawing.
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.
More about food kept at an unsafe temperatureOfficial wording
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s notes
Food-contact surfaces were dirty. Commercial can opener has metal shavings. Had PIC take to dish machine to be washed.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
3.2(D) - Food Storage containers
Inspector’s notes
Working containers of food are not properly labeled. Working container of salt/pepper mixture not labeled with identity. Please label all working containers of spices.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
7.0(B) - X. Chemical - Poisonous/toxic material
Inspector’s notes
Working containers of poisonous/toxic materials are not labeled. Spray bottle used for water is not labeled for water only. Spray bottle is not used for chemical purposes but looks like a chemical bottle. PIC labeled bottle for water only.
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.
More about chemicals stored or used unsafelyOfficial wording
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s notes
TCS foods were being held at temperatures >41° F. Cut salad greens and pineapple slice pans are improperly placed in cold holding well. Please remove pans on bottoms of wells to keep food cold. Food is only being served for less then 4 hours and thrown away after shift.
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.
More about food kept at an unsafe temperatureOfficial wording
4.4(N) - VII. Protection from Contamination - Warewashing Equipment
Inspector’s notes
A chemical sanitizer was unregistered, improperly used, or improperly produced. Chemical sanitizer not registering at time of inspection, PIC was shown how to run more sanitizer through tubing on mechanical dishwasher.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Cincinnati Health Department, Jan 9, 2025 · Original Source