ROUTINE - STANDARD INSPECTION
Mar 18, 2024
7 recorded violations
Official wording
"3717-1-03.2(K) - Violation - In-use utensils-between-use storage In-use utensils are improperly stored."
Inspector’s notes
"Observed the rice spatula in standing water. Store in between use utensils according to code: - under running water - on a clean surface & sanitize every 4 hrs - in the food - in 135F water Do not store food utensils in standing room temperature water."
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
"3717-1-04.8(G)(2) - Violation - Kitchenware and tableware-handling. Knives, forks, and spoons that are not prewrapped were not presented so that only the handles are touched by employees or consumers."
Inspector’s notes
"Observed single use utensils stored in varying directions. Store exposed utensils with the handles facing upward/one direction to prevent hand contact with the food contact portion of the utensil."
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
"3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
Inspector’s notes
"Clean the exterior of the cooking equipment. Observed grease build upon the exterior, including equipment legs & wheels. Clean the equipment exterior."
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
"3717-1-04.1(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 front cooler where the dairy products are located. Ensure that all coolers have temperature gauges 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 temperatureOfficial wording
"3717-1-06.1(M)(1) - Violation - Facilities-outer openings protected Outer openings of a food facility were not protected against the entry of insects and rodents."
Inspector’s notes
"There is a gap between the door bottom and ground at the rear exit door. Repair/replace the door sweep. Eliiminate the gap at the door bottom."
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 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/beneath the cooking equipement & cooler/freezer. Observed grease and debris 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 problemsOfficial 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
"Observed dust build up on the grates within the ventilation hood. Clean the grates, ensure proper HVAC function."
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, Mar 18, 2024 · Original Source