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Restaurant
Health Inspections.org

Cincinnati, OH

Boca

114 E 6th St

Last inspected Jul 6, 2026 · View Map ↗ · Compare ↗

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Approved - Minor Violations

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

9 inspections

ROUTINE - CRITICAL CONTROL POINT

Jul 6, 2026

Approved - Minor Violations

7 recorded violations

notedCode 3.2(Q)Contamination

Official wording

3.2(Q) - Food Storage: Preventing Contamination from the Premises

Inspector’s notes

Food items are not protected from contamination during storage. Discontinue storing containers of foods directly on floor inside walk ins

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 contamination
notedCode 4.8(I)(1)Other

Official wording

4.8(I)(1) - Preset Tableware

Inspector’s notes

Preset tableware was not protected from contamination by being wrapped, covered, or inverted.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
notedCode 3.2(D)Other

Official wording

3.2(D) - Food Storage Containers - Identified with Common Name of Food

Inspector’s notes

Working containers of food are not properly labeled.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
notedCode 5.1(S)(2)Water, plumbing, and sewage

Official wording

5.1(S)(2) - Plumbing System- Maintained in Good Repair

Inspector’s notes

Plumbing system is not maintained in good repair. Observed drip at faucet at food prep sink--repair

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems
notedCode 3.2(C)(1)(H)Contamination

Official wording

3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation

Inspector’s notes

Food is stored unwrapped or in uncovered containers. Observed uncovered food on rolling carts--May place a clean tray atop cooling foods

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 contamination
notedCode 4.4(P)Chemicals

Official wording

4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration

Inspector’s notes

Sanitizer concentration is not being monitored. Observed no chlorine dispensed at final rinse of glass ware dish machine--Primed and working

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 unsafely
notedCode 6.1(C)(2)Facility maintenance

Official wording

6.1(C)(2) - Floor and wall junctures - coved, and enclosed or sealed

Inspector’s notes

Where water flush cleaning used, the floors were not drained, not graded to drain, or the floor/wall junctures were not coved and sealed.

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 issues

Official record from Cincinnati Health Department, Jul 6, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Jan 9, 2026

Approved - Violations Abated

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Jan 9, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Dec 8, 2025

Not In Compliance

9 recorded violations

notedCode 2.4(B)(2)(m)Permits, training, and postings

Official wording

2.4(B)(2)(m) - IV. Demonstration of Knowledge - Demonstration of Knowledge

Inspector’s notes

The person in charge did not ensure that poisonous or toxic materials were identified, safely stored, dispensed, used, and disposed of properly. Observed expired Salsa Verde in take out area--discarded. PIC to assure all TCS Foods are disposed of as per Ohio Food Code

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.

More about paperwork, training, or posting issues
notedCode 5.1(S)(2)Water, plumbing, and sewage

Official wording

5.1(S)(2) - Plumbing System- Maintained in Good Repair

Inspector’s notes

Plumbing system is not maintained in good repair. Observed continuous running water at small prep sink--repair

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems
notedCode 3.4(K)(3)Other

Official wording

3.4(K)(3) - Reduced oxygen packaging without a variance

Inspector’s notes

A food facility is packaging fresh, slacked, or thawed fish using a reduced oxygen packaging method. PIC stated Halibut vacuum packed fresh, thawing in ROP bag. All fish must remain frozen before during and after vacuum sealing. PRIOR to thawing poke hole in cryovac wrapper or remove from wrapper completely. Vacuum packing using 10K OTR (Oxygen Transmission Rate) bags does not require additional freezing requirements. Discontinue ROP of fish until consistent procedures are in place

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
notedCode 3.4(G)(1)Food temperature

Official wording

3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Inspector’s notes

Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. Observed chicken etc with no DISCARD DATE. PIC to assure all TCS foods held > 24 hours have a DISCARD DATE. Best practice is to document both open/prep and use by dates on each item

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 temperature
notedCode 4.5(A)(1)Contamination

Official wording

4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch

Inspector’s notes

Food-contact surfaces were not clean to the sight and touch. Wash and sanitize can opener blade after each use

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 contamination
notedCode 3.2(C)(1)(H)Contamination

Official wording

3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation

Inspector’s notes

Food is stored unwrapped or in uncovered containers. Uncovered foods on rolling cart. May place clean tray atop rolling cart with cooling foods

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 contamination
notedCode 4.4(P)Chemicals

Official wording

4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration

Inspector’s notes

Sanitizer concentration is not being monitored. No chlorine dispensed at final rinse at glassware dish machine. Do not use until corrected

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 unsafely
notedCode 3.2(Q)Contamination

Official wording

3.2(Q) - Food Storage: Preventing Contamination from the Premises

Inspector’s notes

Food items are not protected from contamination during storage. Discontinue storing containers of food directly on floor in walk in freezer or dry store room

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 contamination
notedCode 4.8(I)(1)Other

Official wording

4.8(I)(1) - Preset Tableware

Inspector’s notes

Preset tableware was not protected from contamination by being wrapped, covered, or inverted.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Cincinnati Health Department, Dec 8, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Sep 3, 2025

Approved - Minor Violations

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Sep 3, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Sep 2, 2025

Not In Compliance

10 recorded violations

notedCode 3.4(H)(1)Food temperature

Official wording

3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition

Inspector’s notes

Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.

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 temperature
notedCode 3.4(G)(4)Food temperature

Official wording

3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Inspector’s notes

Date marking was not done in a consistent manner according to the code. Observed several foods given a 10 day or more shelf life. Most foods are not to exceed the day opened or prepared plus 6 days for a total shelf life of 7 days

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 temperature
notedCode 4.5(A)(1)Contamination

Official wording

4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch

Inspector’s notes

Food-contact surfaces were not clean to the sight and touch. Wash and sanitize can opener blade after each use

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 contamination
notedCode 4.4(P)Chemicals

Official wording

4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration

Inspector’s notes

Sanitizer concentration is not being monitored. No chlorine dispensed at final rinse at dish machine (Glassware machine)

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 unsafely
notedCode 6.4(B)(1)Cleaning and sanitizing

Official wording

6.4(B)(1) - Cleaning- Frequency and Restrictions

Inspector’s notes

The physical facilities are not cleaned as often as necessary to keep them clean. Rear stairwell is soiled--clean

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 problems
notedCode 4.8(I)(1)Other

Official wording

4.8(I)(1) - Preset Tableware

Inspector’s notes

Preset tableware was not protected from contamination by being wrapped, covered, or inverted.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
notedCode 3.4(C)Food temperature

Official wording

3.4(C) - Thawing TCS

Inspector’s notes

TCS food was improperly thawed. Observed frozen chicken thawing in water at 88 degrees F. Water is not to exceed 74 degrees F when thawing. Moved to cooler, still frozen

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 temperature
notedCode 2.4(C)(18)Employee health and hygiene

Official wording

2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events

Inspector’s notes

No/inadequate written procedures for response to vomiting/diarrheal events.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues
notedCode 3.4(K)(3)Other

Official wording

3.4(K)(3) - Reduced oxygen packaging without a variance

Inspector’s notes

A food facility is packaging fresh, slacked, or thawed fish using a reduced oxygen packaging method.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
notedCode 5.1(O)(2)Handwashing

Official wording

5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance

Inspector’s notes

Handwashing facility is being used for purposes other than handwashing. Observed employees using hand sink to drain foods. Hand sink to be used for hand washing only

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

Official record from Cincinnati Health Department, Sep 2, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jan 4, 2025

Approved - Minor Violations

5 recorded violations

notedCode 3.4(K)(3)Other

Official wording

3.4(K)(3) - Reduced oxygen packaging without a variance

Inspector’s notes

A food facility is packaging fresh, slacked, or thawed fish using a reduced oxygen packaging method. HACCP plan does not include ROP fish/seafood. HACCP plan does state that 10K bags will be utilized and were not at time of inspection. Discontinue ROP of fish/seafood until Health approves written plan

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
notedCode 3.4(H)(1)Food temperature

Official wording

3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition

Inspector’s notes

Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Expired Mousse (12/28). Discarded. PIC to assure all TCS foods are disposed of as per Ohio Food Code. Discard dates are required along with open/prep dates on all TCS foods

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 temperature
notedCode 4.5(A)(1)Contamination

Official wording

4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness

Inspector’s notes

Food-contact surfaces were dirty. Wash and sanitize can opener blade after each use

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 contamination
notedCode 3.2(Q)Other

Official wording

3.2(Q) - Food Storage

Inspector’s notes

Food items are not protected from contamination during storage. Discontinue storing boxes of food directly on floor inside walk-ins

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
notedCode 4.8(I)(1)Other

Official wording

4.8(I)(1) - Preset Tableware

Inspector’s notes

Preset tableware was not protected from contamination by being wrapped, covered, or inverted.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Cincinnati Health Department, Jan 4, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Sep 11, 2024

Approved - Minor Violations

9 recorded violations

notedCode 6.4(B)(1)Cleaning and sanitizing

Official wording

6.4(B)(1) - Facilities: Cleaning: Frequency

Inspector’s notes

The physical facilities are not cleaned as often as necessary to keep them clean. Observed dust build up on ceiling around vent in dish room--clean

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 problems
notedCode 3.2(C)(8)Contamination

Official wording

3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination

Inspector’s notes

Food is stored unwrapped or in uncovered containers. Uncovered food on rolling cart--may place a clean tray atop cart

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 contamination
notedCode 4.8(I)(1)Other

Official wording

4.8(I)(1) - Preset Tableware

Inspector’s notes

Preset tableware was not protected from contamination by being wrapped, covered, or inverted.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
notedCode 5.4(N)(2)Facility maintenance

Official wording

5.4(N)(2) - Refuse/recyclables/returnables

Inspector’s notes

Outdoor refuse/recyclables/returnables receptacles are not covered with tight fitting lids or doors.

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 issues
notedCode 5.1(S)(2)Water, plumbing, and sewage

Official wording

5.1(S)(2) - Plumbing system

Inspector’s notes

Plumbing system is not maintained in good repair. Faucet at three comp sink is leaking--repair

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems
notedCode 3.4(K)(5)Other

Official wording

3.4(K)(5) - Reduced oxygen packaging without a variance

Inspector’s notes

The establishment has one or more of the following violations: inadequate or no HAACP plan; inadequate labeling; repackages cheeses that are not commercially manufactured; cheese is not sold or discarded within the 30-day limit. No ID label or dates on ROP rolled lamb

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
notedCode 4.5(A)(1)Contamination

Official wording

4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness

Inspector’s notes

Food-contact surfaces were dirty. Wash and sanitize can opener blade after each use

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 contamination
notedCode 4.4(P)Cleaning and sanitizing

Official wording

4.4(P) - Warewashing equipment

Inspector’s notes

Sanitizer concentration is not being monitored. No chlorine dispensed at final rinse of dish machine. May use three comp sink to wash rinse and sanitize dishes until repaired

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 problems
notedCode 3.4(G)(1)Food temperature

Official wording

3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Inspector’s notes

Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. No discard date on ROP rolled lamb

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 temperature

Official record from Cincinnati Health Department, Sep 11, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Jan 30, 2024

Abated On-Site

8 recorded violations

notedCode 3717-1-05.4(N)(2)Facility maintenance

Official wording

"3717-1-05.4(N)(2) - Violation - Refuse/recyclables/returnables-covered outside Outdoor refuse/recyclables/returnables receptacles are not covered with tight fitting lids or doors."

Inspector’s notes

"Refuse/recyclables/returnables-covered outside Outdoor refuse/recyclables/returnables receptacles are not covered with tight fitting lids or doors."

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 issues
notedCode 3717-1-04.4(P)Cleaning and sanitizing

Official wording

"3717-1-04.4(P) - Violation - Warewashing equipment -sanitizer concentration. Sanitizer concentration is not being monitored."

Inspector’s notes

"Warewashing equipment -sanitizer concentration. Sanitizer concentration is not being monitored. No chlorine dispensed at final rinse of both glassware dish machines"

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 problems
notedCode 3717-1-04.8(I)(1)Contamination

Official wording

"3717-1-04.8(I)(1) - Violation - Preset Tableware Preset tableware was not protected from contamination by being wrapped, covered, or inverted."

Inspector’s notes

"Preset Tableware Preset tableware was not protected from contamination by being wrapped, covered, or inverted."

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 contamination
notedCode 3717-1-03.4(H)(1)Food temperature

Official wording

"3717-1-03.4(H)(1) - Violation - RTE TCS food, date marking disposition Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination."

Inspector’s notes

"OBSERVATION: RTE TCS food, date marking disposition Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Expired mushrooms, salsa--Discarded CORRECTIVE ACTION: PIC to assure all TCS Foods are disposed of as per Ohio Food Code"

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 temperature
notedCode 3717-1-03.1(R)Food source and labeling

Official wording

"3717-1-03.1(R) - Violation - Shellstock-maintaining identification Shellfish tags were removed from the container, were improperly maintained or more than one shellfish container was in use."

Inspector’s notes

"OBSERVATION: Shellstock-maintaining identification Shellfish tags were removed from the container, were improperly maintained or more than one shellfish container was in use. CORRECTIVE ACTION: PIC To assure shellstock tags are maintained with product until last one sold--Document date sold on tags and maintain on file"

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.

More about food source, dating, or labeling problems
notedCode 3717-1-07.0(B)Chemicals

Official wording

"3717-1-07.0(B) - Violation - Poisonous/toxic material-working containers Working containers of poisonous/toxic materials are not labeled."

Inspector’s notes

"OBSERVATION: Poisonous/toxic material-working containers Working containers of poisonous/toxic materials are not labeled. CORRECTIVE ACTION: ID Label chemical spray bottles"

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 unsafely
notedCode 3717-1-03.2(C)(1)(a)Contamination

Official wording

"3717-1-03.2(C)(1)(a) - Violation - Preventing Contamination by Separation, Packaging, and Segregation Ready-to-eat food was not protected from cross-contamination by raw animal food."

Inspector’s notes

"OBSERVATION: Preventing Contamination by Separation, Packaging, and Segregation Ready-to-eat food was not protected from cross-contamination by raw animal food. CORRECTIVE ACTION: Discontinue storing whole raw eggs atop cooked and RTF"

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 contamination
notedCode 3717-1-03.4(G)(1)Food source and labeling

Official wording

"3717-1-03.4(G)(1) - Violation - RTE TCS, date marking, food prepared in facility Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked."

Inspector’s notes

"OBSERVATION: RTE TCS, date marking, food prepared in facility Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. Chicken fat with no Discard date CORRECTIVE ACTION: PIC to assure all prepared TCS Foods held > 24 hours has a discard date. Best practice is to document both open/prep and use by dates on each item"

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.

More about food source, dating, or labeling problems

Official record from Cincinnati Health Department, Jan 30, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Dec 7, 2023

Abated

7 recorded violations

notedCode 3717-1-04.8(E)(1)Contamination

Official wording

"3717-1-04.8(E)(1) - Violation - Equipment, linens, single-service items-storage. Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination."

Inspector’s notes

"Violation has been abated"

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 contamination
notedCode 3717-1-04.5(A)(1)Cleaning and sanitizing

Official wording

"3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."

Inspector’s notes

"Violation has been abated"

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 problems
notedCode 3717-1-03.4(K)(2)Other

Official wording

"3717-1-03.4(K)(2) - Violation - ROP w/out Variance-HACCP Plan Packaging TCS food using ROP method with inadequate or no HACCP plan."

Inspector’s notes

"Violation has been abated"

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
notedCode 3717-1-03.4(F)(1)(b)Food temperature

Official wording

"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."

Inspector’s notes

"Violation has been abated"

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 temperature
notedCode 3717-1-02.4(A)(2)Permits, training, and postings

Official wording

"3717-1-02.4(A)(2) - Violation - PIC-Level 2 Certification No manager has level 2 certification in food protection."

Inspector’s notes

"Violation has been abated"

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.

More about paperwork, training, or posting issues
notedCode 3717-1-03.4(K)(4)Food temperature

Official wording

"3717-1-03.4(K)(4) - Violation - ROP w/out Variance-Cook-chill or Sous Vide The cook-chill or sous vide HAACP plan is absent, inadequate, or not followed."

Inspector’s notes

"Violation has been abated"

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 temperature
notedCode 3717-1-03.4(G)(4)Food source and labeling

Official wording

"3717-1-03.4(G)(4) - Violation - RTE TCS, date marking Date marking was not done in a consistent manner according to the code."

Inspector’s notes

"Violation has been abated"

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.

More about food source, dating, or labeling problems

Official record from Cincinnati Health Department, Dec 7, 2023 · Original Source

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