ROUTINE - STANDARD INSPECTION
May 27, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 27, 2026 · Original Source
Cincinnati, OH
Genki Ramen And Izakaya
3200 Vandercar Wy
Last inspected May 27, 2026 · View Map ↗ · Compare ↗
Approved - Violations Abated
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
10 inspectionsROUTINE - STANDARD INSPECTION
May 12, 2026
Not In Compliance
4 recorded violations
notedCode 3.5(E)Food source and labeling
Official wording
3.5(E) - VII. Consumer Advisory - Consumer Advisory
Inspector’s notes
The consumer was not properly advised of the risk of consuming raw or undercooked animal foods. Consumer advisory still needs asterisk and disclosure that a sushi roll is served raw. Following up to see changes to newly printed menus. Email to Cole.ferguson@cincinnati-OH.gov
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 problemsnotedCode 4.0(I)Cleaning and sanitizing
Official wording
4.0(I) - Nonfood-Contact Surfaces - Materials
Inspector’s notes
The nonfood contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth. Observed card board being used on shelves to prevent dripping of grease. Cardboard is not cleanable, had PIC remove and use a metal pan.
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 problemsnotedCode 2.3(D)Employee health and hygiene
Official wording
2.3(D) - Hair restraints, effectiveness
Inspector’s notes
Food employee(s) did not have their hair effectively restrained by wearing a hair covering. Person in charge has hats on order for all employees.
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.
More about employee hygiene or health policy issuesnotedCode 4.1(C)(1-4)Cleaning and sanitizing
Official wording
4.1(C)(1-4) - Food Contact Surfaces Cleanability
Inspector’s notes
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices. Cutting boards with deep scoring and chipping plastic must be replaced.
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 record from Cincinnati Health Department, May 12, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 5, 2026
Not In Compliance
19 recorded violations
notedCode 3.2(J)Contamination
Official wording
3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens
Inspector’s notes
Food is contacting an unclean surface. Observed hard boiled eggs stored on top of container lid in food prep cooler. Had PIC remove eggs, all food needs to be stored in containers.
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 contaminationnotedCode 4.0(I)Cleaning and sanitizing
Official wording
4.0(I) - Nonfood-Contact Surfaces - Materials
Inspector’s notes
The nonfood contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth. Equipment shelving has cardboard and is not non-absorbent, smooth, or cleanable. Remove all cardboard from shelves.
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 problemsnotedCode 7.1(A)Chemicals
Official wording
7.1(A) - X. Chemical - Storage: Separation
Inspector’s notes
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. Observed chemical items stored above food ingredients in dry storage. Had PIC move chemicals to a separate location.
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 unsafelynotedCode 3.2(Q)Contamination
Official wording
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage. Observed boxes of food and working containers stored on floor of walk in cooler. Spoke with PIC about food being 6 inches off floor.
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 contaminationnotedCode 7.0(B)Chemicals
Official wording
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s notes
Working containers of poisonous/toxic materials are not labeled. Observed chemical bottle of degreaser without any identification on bottle. Had PIC label on site.
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 unsafelynotedCode 3.5(E)Food source and labeling
Official wording
3.5(E) - VII. Consumer Advisory - Consumer Advisory
Inspector’s notes
The consumer was not properly advised of the risk of consuming raw or undercooked animal foods. Observed incomplete consumer advisory. Missing disclosure saying food is served raw and asterik each raw or undercooked item.
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 problemsnotedCode 3.4(D)(2)Food temperature
Official wording
3.4(D)(2) - VI. Time/Temperature Controlled Safety Food - Cooling
Inspector’s notes
TCS food prepared from ingredients at ambient temperature was not cooled within 4 hours to =41° F. Observed cut tomatoes in reach in cooler not being cooled properly after cutting. Had PIC move tomatoes into cooler to reach 41 degrees faster.
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 temperaturenotedCode 6.3(C)(2)Permits, training, and postings
Official wording
6.3(C)(2) - Employee Accommodations-Designated Areas
Inspector’s notes
Lockers or other suitable facilities are located in an area where contamination of food, equipment, utensils, linens, or single-service or single-use articles can occur. Observed personal items in walk in cooler stored above food items. Spoke with PIC about moving items to a bottom shelf away from food.
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 issuesnotedCode 3.2(K)Equipment and utensils
Official wording
3.2(K) - In-use utensils - between-use storage
Inspector’s notes
In-use utensils are improperly stored. Ice scoops and utensils around fryer are not stored in a clean dry location.
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 issuesnotedCode 7.1(C)(1)Chemicals
Official wording
7.1(C)(1) - X. Chemical - Conditions of Use
Inspector’s notes
The operator is using a poisonous/toxic substance that is not approved for use in a food facility and/ or the substance is not being used according to law, conditions of licensing or to the manufacturer's directions. Observed can of raid in food facility. Spoke with PIC about using licensed pest control operator if their are pest present in the facility.
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 unsafelynotedCode 3.2(D)Other
Official wording
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s notes
Working containers of food are not properly labeled. Working containers of food were not properly labeled in walk in cooler.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.4(G)(2)Food temperature
Official wording
3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked. Observed cream cheese sliced for sushi without proper date marking. PIC labeled dates on site.
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 temperaturenotedCode 3.4(I)(1)Food temperature
Official wording
3.4(I)(1) - VI. Time/Temperature Controlled Safety Food - Time as a public health control
Inspector’s notes
Written procedures for time as a public health control improper or unavailable. Observed time as public health control for sushi rice, written procedure unavailable.
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 temperaturenotedCode 3.2(C)(1)(a)Contamination
Official wording
3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Ready-to-eat food was not protected from cross-contamination by raw animal food. Observed raw fish stored above ready to eat foods. Had PIC rearrange food items. Raw stored on bottom, ready to eat above.
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 contaminationnotedCode 3.3(G)Food source and labeling
Official wording
3.3(G) - V. Food from Approved Source - Parasite Destruction - Records, Creation and Retention
Inspector’s notes
There was no documentation of parasite destruction by the operator or supplier for fish that are served raw or undercooked.
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 problemsnotedCode 3.2(I)(1)Other
Official wording
3.2(I)(1) - Food Storage or Display: Contact with Water or Ice
Inspector’s notes
Food items are stored or displayed directly in contact with ice, water or undrained ice. Observed cabbage stored in water. Spoke with PIC about cutting cabbage fresh daily to keep moisture.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4.1(C)(1-4)Cleaning and sanitizing
Official wording
4.1(C)(1-4) - Food Contact Surfaces Cleanability
Inspector’s notes
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices. Cutting boards no longer cleanable, observed chipping plastic.
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 problemsnotedCode 4.8(E)(1)Equipment and utensils
Official wording
4.8(E)(1) - Equipment, Utensils, Linens - Storage
Inspector’s notes
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination.
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 issuesnotedCode 2.3(D)Employee health and hygiene
Official wording
2.3(D) - Hair restraints, effectiveness
Inspector’s notes
Food employee(s) did not have their hair effectively restrained by wearing a hair covering.
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.
More about employee hygiene or health policy issuesOfficial record from Cincinnati Health Department, May 5, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 1, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 1, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 30, 2025
Not In Compliance
7 recorded violations
notedCode 3.2(M)(2)(a)Cleaning and sanitizing
Official wording
3.2(M)(2)(a) - Wiping cloths - use limitation
Inspector’s notes
Wet wiping cloth was not maintained in a sanitizer solution between uses.
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 problemsnotedCode 4.8(G)(2)Other
Official wording
4.8(G)(2) - Kitchenware and Tableware - Handling
Inspector’s notes
Knives, forks, and spoons that are not prewrapped were not presented so that only the handles are touched by employees or consumers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 2.2(B)Handwashing
Official wording
2.2(B) - III. Preventing Contamination by Hands - Hands and Arms - Cleaning Procedure
Inspector’s notes
Food employee(s) are not using proper procedures when washing hands. Employees re wash hands with gloves on.
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 problemsnotedCode 7.0(B)Chemicals
Official wording
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s notes
Working containers of poisonous/toxic materials are not labeled.
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 unsafelynotedCode 4.5(A)(1)Contamination
Official wording
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s notes
Food-contact surfaces were not clean to the sight and touch.
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 contaminationnotedCode 4.4(D)Cleaning and sanitizing
Official wording
4.4(D) - Warewashing equipment: Cleaning Frequency
Inspector’s notes
Warewashing equipment and/or components were not cleaned throughout the day or before 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 problemsnotedCode 6.4(A)Facility maintenance
Official wording
6.4(A) - Repairing
Inspector’s notes
The physical facilities were not maintained in good repair. Ceiling is leaking due to AC cooling and other issues from the ceiling Food equipments, utensils, ice bin, prep tables, ice maker are contaminated . Immediately stop all the food prepping discard all the contaminated food stop the leak, Clean an sanitize all food contact surfaces, containers, utensils for the tables and equipment before use . Stop the source of leak. Insure ceiling is dry and maintain good condition to prevent contamination
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 record from Cincinnati Health Department, Sep 30, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 21, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 21, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 15, 2025
Not In Compliance
4 recorded violations
notedCode 6.1(K)(2)Pests
Official wording
6.1(K)(2) - Insect Control Devices - Design and Installation
Inspector’s notes
Insect control devices are improperly located.
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 insectsnotedCode 3.2(D)Other
Official wording
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s notes
Several working containers of food are not properly labeled.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.4(G)(4)Food temperature
Official wording
3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Date marking was not done in a consistent manner according to the 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 temperaturenotedCode 3.2(Q)Contamination
Official wording
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage. Food stored directly on the floor . All food items hall be stored six inches from the floor on a clean dry place not exposed to any contaminates.
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, Apr 15, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 16, 2024
Approved - Minor Violations
9 recorded violations
notedCode 4.4(P)Cleaning and sanitizing
Official wording
4.4(P) - Warewashing equipment
Inspector’s notes
Sanitizer concentration is not being monitored.
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 problemsnotedCode 6.1(K)(2)(a)Other
Official wording
6.1(K)(2)(a) - Facilities
Inspector’s notes
Insect control devices are located over a food preparation area
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 2.2(C)Handwashing
Official wording
2.2(C) - III. Preventing Contamination by Hands - Hands and arms
Inspector’s notes
Food employee(s) did not wash hands in situations that specifically require them to do so. Employee did not wash your hands when they replace the gloves
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 problemsnotedCode 3.2(M)(5)Cleaning and sanitizing
Official wording
3.2(M)(5) - Wiping cloth
Inspector’s notes
Container of wiping cloth solution is stored on the floor or in a manner that allows for contamination of food, utensils, equipment, linens and single use articles.
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 problemsnotedCode 4.8(E)(1)Equipment and utensils
Official wording
4.8(E)(1) - Equipment, utensils, linens, single-service articles, and single-use articles - storage
Inspector’s notes
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination. Disposable items stored directly on the floor. All equipments Disposable items shall be stored in the clean, dry Place 6 inches above the floor not exposed to any contaminates.
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 issuesnotedCode 3.4(G)(1)Food temperature
Official 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 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 temperaturenotedCode 4.2(I)Cleaning and sanitizing
Official wording
4.2(I) - Sanitizing solutions
Inspector’s notes
There is no test kit available for measuring the concentration of the sanitizer. FOR THE DISH WASHER
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 problemsnotedCode 3.2(Q)Other
Official wording
3.2(Q) - Food Storage
Inspector’s notes
Food items are not protected from contamination during storage. Several food items stored directly on the floor in the back of the storage area. All food items shall be stored on a clean dry place 6 inches above the floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.4(E)(1)Food temperature
Official wording
3.4(E)(1) - VI. Time/Temperature Controlled Safety Food - Cooling methods
Inspector’s notes
The operator is not using an effective method for cooling.
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 16, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 2, 2024
Approved - Minor Violations
5 recorded violations
notedCode 3.2(D)Other
Official wording
3.2(D) - Food Storage containers
Inspector’s notes
Working containers of food are not properly labeled.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 2.2(B)Handwashing
Official wording
2.2(B) - III. Preventing Contamination by Hands - Hands and Arms
Inspector’s notes
Food employee(s) are not using proper procedures when washing hands.
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 problemsnotedCode 5.1(O)(1)Handwashing
Official wording
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility
Inspector’s notes
Access to handwashing facility blocked. Tooles stored inside the hand washing sink in the front prep area .
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 problemsnotedCode 3.4(G)(1)Food temperature
Official 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. Manger indicated some of these items just made
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 temperaturenotedCode 4.1(DD)(2)Cleaning and sanitizing
Official wording
4.1(DD)(2) - Warewashing Machines
Inspector’s notes
A warewashing machine installed after March 01, 2005 does not have an alarm or visual method to indicate if the detergent and sanitizer are not being delivered.
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 record from Cincinnati Health Department, Jul 2, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 12, 2023
Abated On-Site
5 recorded violations
notedCode 3717-1-04.8(E)(1)Contamination
Official wording
"3717-1-04.8(E)(1) - Violation - Equipment, linens, single-service items-storage. Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination."
Inspector’s notes
"Cleaned cups stored on dirty surface above a cooler in the back area . Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination. Remove all the cups re wash , sanitize and air dry the cups before replacing them on a clean surfaces"
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 contaminationnotedCode 3717-1-03.4(F)(1)(b)Food temperature
Official wording
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
Inspector’s notes
"OBSERVATION: Cut lettuce stored in the room temperature above the cooler TCS foods were being held at temperatures >41° F. CORRECTIVE ACTION: Manger discarded the out of temperature lettuce"
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 temperaturenotedCode 3717-1-03.2(D)Food source and labeling
Official wording
"3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled."
Inspector’s notes
"Several food Storage containers-is missing common name ID Working containers of food are not properly labeled."
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 problemsnotedCode 3717-1-03.4(G)(1)Food source and labeling
Official wording
"3717-1-03.4(G)(1) - Violation - RTE TCS, date marking, food prepared in facility 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."
Inspector’s notes
"OBSERVATION: RTE TCS, date marking, food prepared in facility 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. CORRECTIVE ACTION: Manger indicated some of these items were prepped this morning and provided date the rest were discarded"
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 problemsnotedCode 3717-1-03.2(C)(1)(c)Cleaning and sanitizing
Official wording
"3717-1-03.2(C)(1)(c) - Violation - Cleaning Frequency of Equipment and Utensils Improper frequency of cleaning and sanitizing equipment and utensils."
Inspector’s notes
"OBSERVATION: Cleaning Frequency of Equipment and Utensils Improper frequency of cleaning and sanitizing equipment and utensils. CORRECTIVE ACTION: Manger discarded the ice, cleaned and sanitzed the ice machine during the inspection ."
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 record from Cincinnati Health Department, Oct 12, 2023 · Original Source