ROUTINE - STANDARD INSPECTION
Dec 19, 2024
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Dec 19, 2024 · Original Source
Approved - Violations Abated
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsROUTINE - STANDARD INSPECTION
Dec 17, 2024
Not In Compliance
4 recorded violations
notedCode 5.1(C)(1)Handwashing
Official wording
5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility
Inspector’s notes
Handwashing sink does not provide water at a temperature =100° F.
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 6.3(C)(1)Other
Official wording
6.3(C)(1) - Facilities: Employee accommodations: Location
Inspector’s notes
Areas designated for employees to eat, drink, and use tobacco are located so that food, equipment, linens, and single-service and single-use articles are not protected from contamination. Observed a personal beverage (open pop can) inside of ice chest. Had PIC remove can.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 5.0(I)Other
Official wording
5.0(I) - Water pressure
Inspector’s notes
Water under pressure is not available to all fixtures, equipment, and nonfood equipment that are required to use water.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.2(C)(8)Contamination
Official wording
3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination
Inspector’s notes
Food is stored unwrapped or in uncovered containers. Onions on grill need to be covered with a lid when not being used.
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, Dec 17, 2024 · Original Source