Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination.
Observed equipment and utensil on drying rack that is located next to the utility sink. Discussed with the PIC and they are planing on purchasing a bigger rack so they can keep equipment and utensils higher up.
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.
Official record from Cincinnati Health Department, Nov 7, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 13, 2024
Approved - Minor Violations
2 recorded violations
notedCode 2.4(C)(16)Employee health and hygiene
Official wording
2.4(C)(16) - I. Employee Health - PIC Duties
Inspector’s notes
No/inadequate written procedures for response to vomiting/diarrheal events.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination.
Observed boxes of single-use items that were on floor. Must be kept at least 6 inches above the floor.
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.
Official record from Cincinnati Health Department, Sep 13, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 5, 2023
Not Abated
5 recorded violations
notedCode 3717-1-02.4(C)(15)Permits, training, and postings
Official wording
"3717-1-02.4(C)(15) - Violation - PIC Duties -employees informed of their responsibilities Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food."
Inspector’s notes
"OBSERVATION: No Employee Sick policy on file.
CORRECTIVE ACTION: Provided a template for the operator to implement."
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.
"3717-1-02.4(C)(17) - Violation - PIC Duties -response plan for vomiting/diarrhea No/inadequate written procedures for response to vomiting/diarrheal events."
Inspector’s notes
"PIC Duties -response plan for vomiting/diarrhea
No/inadequate written procedures for response to vomiting/diarrheal events."
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3717-1-02.4(A)(2)Permits, training, and postings
Official wording
"3717-1-02.4(A)(2) - Violation - PIC-Level 2 Certification No manager has level 2 certification in food protection."
Inspector’s notes
"PIC-Level 2 Certification
No manager has level 2 certification in food protection."
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.
"3717-1-03.5(E) - Violation - Food Labels-consumer advisory The consumer was not properly advised of the risk of consuming raw or undercooked animal foods."
Inspector’s notes
"OBSERVATION: Operator undercooks raw eggs per customer's request.
Food Labels-consumer advisory
The consumer was not properly advised of the risk of consuming raw or undercooked animal foods.
CORRECTIVE ACTION: Operator will add a consumer advisory to the menu board indicating the eggs can be cooked to order with an asterisk to a footnote reminding consumer's the risk of foodborne illness from consuming undercooked animal 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.