ROUTINE - STANDARD INSPECTION
Oct 13, 2023
15 recorded violations
Official wording
"3717-1-03.4(H)(1) - Violation - RTE TCS food, date marking disposition Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination."
Inspector’s notes
"OBSERVATION: RTE TCS food, date marking disposition Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. CORRECTIVE ACTION: PIC to assure all TCS foods are disposed of as per Ohio Food Code"
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
"3717-1-07.0(B) - Violation - Poisonous/toxic material-working containers Working containers of poisonous/toxic materials are not labeled."
Inspector’s notes
"OBSERVATION: Poisonous/toxic material-working containers Working containers of poisonous/toxic materials are not labeled. CORRECTIVE ACTION: ID label all chemical spray bottles"
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 unsafelyOfficial wording
"3717-1-03.4(K)(3) - Violation - Reduced oxygen packaging (ROP)-fish packaging A food facility is packaging fresh, slacked, or thawed fish using a reduced oxygen packaging method."
Inspector’s notes
"OBSERVATION: Reduced oxygen packaging (ROP)-fish packaging A food facility is packaging fresh, slacked, or thawed fish using a reduced oxygen packaging method. CORRECTIVE ACTION: Discontinue ROP fish"
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
"3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled."
Inspector’s notes
"Food Storage containers-common name ID Working containers of food are not properly labeled. ID label Bulk sugar containers"
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(Q) - Violation - Food Storage-preventing contamination form the premises Food items are not protected from contamination during storage."
Inspector’s notes
"Food Storage-preventing contamination form the premises Food items are not protected from contamination during storage. Discontinue storing boxes of food directly on floor inside walk ins"
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
"3717-1-03.2(K) - Violation - In-use utensils-between-use storage In-use utensils are improperly stored."
Inspector’s notes
"In-use utensils-between-use storage In-use utensils are improperly stored. Discontinue storing scoop/cups in sugar"
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
"3717-1-04.4(A)(2) - Violation - Equipment,good repair, doors, seals Equipment components were not intact, tight or properly adjusted. "
Inspector’s notes
"Equipment,good repair, doors, seals Equipment components were not intact, tight or properly adjusted. Replace door gasket on Superior cooler"
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
"3717-1-05.1(S)(2) - Violation - Plumbing system-maintained in good repair Plumbing system is not maintained in good repair."
Inspector’s notes
"Plumbing system-maintained in good repair Plumbing system is not maintained in good repair. Base of faucet at prep sink in Bakery area is leaking--repair"
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
"3717-1-03.4(G)(4) - Violation - RTE TCS, date marking Date marking was not done in a consistent manner according to the code."
Inspector’s notes
"OBSERVATION: RTE TCS, date marking Date marking was not done in a consistent manner according to the code. CORRECTIVE ACTION: PIC To assure all open processed foods (i.e Deli meats, etc) and prepared TCS foods (i.e sauces, dressings etc) held > 24 hours have a DISCARD DATE. Best practice is to document both open/prep and use by dates on each item. All foods pulled from freezer to cooler must be re-dated. Shelf life of most foods must not exceed one week."
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
"3717-1-06.1(C)(1) - Violation - Facilities-floor and wall juncture covered Floor and wall junctures not coved or not closed to no larger than =1/32 inch."
Inspector’s notes
"Facilities-floor and wall juncture covered Floor and wall junctures not coved or not closed to no larger than =1/32 inch."
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial 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
"Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order. Older Ice Machine shield begining to Rust-replace"
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
"3717-1-04.4(B) - Violation - Cutting surfaces. Cutting surface(s) unable to be effectively cleaned and sanitized."
Inspector’s notes
"Cutting surfaces. Cutting surface(s) unable to be effectively cleaned and sanitized."
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
"3717-1-06.0(A)(1)(a) - Violation - Facilities-floors, walls, ceilings Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted."
Inspector’s notes
"Facilities-floors, walls, ceilings Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted. Chipped paint on floor--repair to assure a smooth cleanable surface. Replace missing ceiling tiles"
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
"3717-1-03.3(D)(6)(b) - Violation - Raw Animal Foods-Non-continuous Cooking-Procedures Available Non-continuously cooked raw animal foods written procedures are not available."
Inspector’s notes
"OBSERVATION: Raw Animal Foods-Non-continuous Cooking-Procedures Available Non-continuously cooked raw animal foods written procedures are not available. CORRECTIVE ACTION: Provide written procedure to Health for non-continuous cooking"
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
"3717-1-03.3(D)(6)(a) - Violation - Raw Animal Foods-Non-continuous Cooking-Procedures Pre-approved Non-continuously cooked raw animal foods written procedures not pre-approved by licensor."
Inspector’s notes
"OBSERVATION: Raw Animal Foods-Non-continuous Cooking-Procedures Pre-approved Non-continuously cooked raw animal foods written procedures not pre-approved by licensor. CORRECTIVE ACTION: No written procedures submitted to Health for non-continuous cooking"
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 record from Cincinnati Health Department, Oct 13, 2023 · Original Source