COMPLAINT - COMPLAINT
Feb 5, 2024
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Feb 5, 2024 · Original Source
Cincinnati, OH
Conscious Kitchen
2912 Short Vine St
Last inspected Feb 5, 2024 · View Map ↗ · Compare ↗
CLOS-NO - No Violations Found
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsROUTINE - STANDARD INSPECTION
Dec 11, 2023
Not Abated
12 recorded violations
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: Observed raw shell eggs stored above ready to eat food items, including sauces. CORRECTIVE ACTION: Store raw animal product below ready to eat food items - prevent the potential for biological contamination."
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 contaminationnotedCode 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
"OBSERVATION: Observed items in a malfunctioning cooler holding at 50F CORRECTIVE ACTION: Ensure that raw animal product is maintained at 41F or less during storage. Ensure that the equipment is capable of holding items at 41F or less."
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 temperaturenotedCode 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
"OBSERVATION: Observed stored prep foods bearing only the prep date or no date labeling at all. CORRECTIVE ACTION: All stored foods must be labeled with an expiraition. Do not exceed beyond six (6) days for the shelf life for prepped/sliced/cooked food items."
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 problemsnotedCode 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
"Observed single use to-go containers stored on the floor. Keep all food contact surfaces at least six (6) inches above ground at all times."
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 contaminationnotedCode 3717-1-06.2(E)Handwashing
Official wording
"3717-1-06.2(E) - Violation - Facilities-handwashing signage A handwashing sign was not posted at all handwashing lavatories."
Inspector’s notes
"Observed a hand sink without hand washing signage. Ensure that all hand sinks are stocked with the required amenites."
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 problemsnotedCode 3717-1-02.3(A)Contamination
Official wording
"3717-1-02.3(A) - Violation - Food contamination-eating Employees were eating, drinking or using tobacco in non-designated areas."
Inspector’s notes
"Observed personal water bottle stored above food items intended for sale in the reach in cooler. Store personal items away from / below food and food equipment used in the facility."
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 contaminationnotedCode 3717-1-04.4(A)(1)Equipment and utensils
Official wording
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
Inspector’s notes
"The block cooler near the dishwashing machine is holding at 50F. Cold holding is 41F or less. Do not store food items in the malfunctioning cooler until it is able to hold at 41F or less."
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 issuesnotedCode 3717-1-07.1(A)Chemicals
Official wording
"3717-1-07.1(A) - Violation - Poisonous/toxic material-storage separation Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles."
Inspector’s notes
"OBSERVATION: Observed chemicals stored above the food prep sink. CORRECTIVE ACTION: Store chemicals away from / below food and food equipment. When not in use. store chemical properly to prevent potential chemical contamination of food and equipment."
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 unsafelynotedCode 3717-1-04.1(Y)Food temperature
Official wording
"3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
Inspector’s notes
"Unable to locate a temperature gauge in the back cooler near the dish machine. Ensure that all coolers have temperature gauges within 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 temperaturenotedCode 3717-1-04.5(J)(1)Cleaning and sanitizing
Official wording
"3717-1-04.5(J)(1) - Violation - Rinsing procedures Utensils and/or equipment were not properly rinsed."
Inspector’s notes
"The facility is skipping rinsing dishes/utensils after washing. Ensure that the proper procedure is employed when dishwashing. basin 1 - detergent water only **remove fats and soil. basin 2 - water only/empty **rinse away detergents and fats from equipment. basin 3 - sanitizer water only **reduction of pathogens on equipment surfaces. Use all 3 basins properly, don't skip the rinsing step."
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 problemsnotedCode 3717-1-06.4(B)(1)Cleaning and sanitizing
Official wording
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
Inspector’s notes
"Clean the floor area behind the cooking equipment. Observed grease build up on the floor in this area."
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 problemsnotedCode 3717-1-06.4(D)(1)Contamination
Official wording
"3717-1-06.4(D)(1) - Violation - Facilities: Ventilation systems: Cleaning Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials."
Inspector’s notes
"Clean the ventilation hood filters. Observed grease build up and dripping on the filters."
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, Dec 11, 2023 · Original Source