ROUTINE - STANDARD INSPECTION
Oct 11, 2024
3 recorded violations
Official Wording
2.4(A)(1) - IV. Demonstration of Knowledge
Inspector’s Notes
The person in charge was unable to describe the relationship between the prevention of foodborne disease and the personal hygiene of a food employee. Provide a certified food certified employee on site during business hours No pic on site
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 issuesOfficial 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. In house prepared products must have date mark indicating discard dates on tcs products.
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
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s Notes
No manager has level 2 certification in food protection. Ensure a certified staff with food safety knowledge is present on site during business hours
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 issuesOfficial record from Cincinnati Health Department, Oct 11, 2024 · Original Source