ROUTINE - STANDARD INSPECTION
Feb 1, 2024
6 recorded violations
Official wording
"3717-1-02.2(C) - Violation - Hands and arms-when to wash (handwashing) Food employee(s) did not wash hands in situations that specifically require them to do so."
Inspector’s notes
"OBSERVATION: Observed food employee not wash hands after handling mobile phone and before getting a pair of single use gloves to put on. CORRECTIVE ACTION: Food employee washed their hands."
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 problemsOfficial 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: Observed no shell stock tags with date of last sale written on them. CORRECTIVE ACTION: Ensure that shellstock tags from molluscan shellfish are retained for at least 90 days past the date of last sale or service and that date of last sale or service is written on the tags."
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 problemsOfficial wording
"3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."
Inspector’s notes
"OBSERVATION: Observed food debris on deli slicer. CORRECTIVE ACTION: PIC assigned food employee to clean and sanitize deli slicer."
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
"3717-1-04.2(H)(2) - Violation - Temperature indicator-mechanical warewashing. Irreversible registering temperature indicator is missing or not readily accessible."
Inspector’s notes
"Temperature indicator-mechanical warewashing. Irreversible registering temperature indicator is missing or not readily accessible."
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
"3717-1-06.4(J)(2) - Violation - Facilities: Lockers: Employee use Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions."
Inspector’s notes
"Observed employee jacket strored on prep table shelf and employee items stored in server area."
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
"3717-1-06.4(L) - Violation - Facilities: Removing pests: The operator failed to remove dead pest(s) in a timely manner. "
Inspector’s notes
"Facilities: Removing pests: Observed dead mouse in dry storage area. Dead mouse was removed."
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Cincinnati Health Department, Feb 1, 2024 · Original Source