ROUTINE - CRITICAL CONTROL POINT
Jul 31, 2024
6 recorded violations
Official wording
3.4(I)(1) - VI. Time/Temperature Controlled Safety Food - Time as a public health control
Inspector’s notes
Written procedures for time as a public health control improper or unavailable. Observed items at the salad bar using time as a public health control for shelf life. These items did not have a discard time indicated to note expiration. Ensure that all items under Time in Lieu of Temperature have a visible and accessible discard time noted & abide by that discard time.
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
4.1(Y) - Temperature Measuring Devices
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. Unable to locate a temperature gauge inside of the block cooler. Ensure that all coolers have temperature gauges so that air temperature may be monitored.
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(A)(1) - Equipment
Inspector’s notes
Equipment and/or components were not maintained in good working order. Observed burned out ventilation hood bulbs at two service stations. Repair/replace bulbs.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
5.1(S)(2) - Plumbing system
Inspector’s notes
Plumbing system is not maintained in good repair. Observed a leak at the fountain soda station line. Observed a leak at the hand sink at the chocolate prep area. Observed a leak at the prep sink and adjacent hand sink in the kitchen. Resolve all plumbing issues.
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 problemsOfficial wording
3.2(T) - Food preparation
Inspector’s notes
Food is not protected from environmental sources of contamination during preparation. Observed staged pizza dough on a rack subject to gnats landing. Keep a sleeve or other means available to cover items when insects are noted.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
4.8(E)(1) - Equipment, utensils, linens, single-service articles, and single-use articles - storage
Inspector’s notes
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination. Observed a soap dispenser stored above the prep sink. Remove the soap dispenser to eliminate any potential chemical contamination at the prep sink.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Cincinnati Health Department, Jul 31, 2024 · Original Source