ROUTINE - STANDARD INSPECTION
Dec 18, 2023
7 recorded violations
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 beneath the dish washing machine. Observed pooled water in this area - monitor for leaks."
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
"3717-1-05.1(S)(2) - Violation - Plumbing system-maintained in good repair Plumbing system is not maintained in good repair."
Inspector’s notes
"Observed a leak at the 3 compartment sink at the bar. Resolve/repair the 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
"3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
Inspector’s notes
"Observed soil build up at the deli slicer behind the blade shapener. Clean and sanitize the deli slicer immediately after use."
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
"3717-1-03.4(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 food items without any expiration date labeling. *deli ham, reach in cooler *pasta & meatballs, reach in cooler CORRECTIVE ACTION: Cooked and/or prepped food item must be labeled with an expiration date. Do not exceed six (6) days beyond prep/opening/cooking date when establishing the shelf life. Ensure the food container/packaging bears an expiration date."
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
"3717-1-03.2(C)(2) - Violation - Protection from Contamination-Food Storage Food is stored unwrapped or in uncovered containers."
Inspector’s notes
"OBSERVATION: Observed uncovered baked potatoes in the walk in cooler. CORRECTIVE ACTION: Stored food items must be covered, ready to eat/prepped foods must be covered. A raw potato is not required to be covered - it is not considered ready to eat. A rinsed & cooked potato is ready to eat and must be covered."
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
"3717-1-06.2(E) - Violation - Facilities-handwashing signage A handwashing sign was not posted at all handwashing lavatories."
Inspector’s notes
"There was no hand washing signage at the hand sink. Ensure that all sinks are stocked with the required amenities."
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
"3717-1-03.2(A)(2) - Violation - Bare Hand Contact RTE Food Food employee was touching ready-to-eat food with bare hands."
Inspector’s notes
"OBSERVATION: Observed employee slicing tomatoes with bare hands. CORRECTIVE ACTION: Do not touch ready to eat foods with bare hands. Gloves must be worn after rinsing fruits and vegetables and prior to slicing."
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 record from Cincinnati Health Department, Dec 18, 2023 · Original Source