ROUTINE - STANDARD INSPECTION
Feb 9, 2024
11 recorded violations
Official Wording
"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
"no written procedures for vomit cleanup was said to be present"
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
"3717-1-03.0 - Violation - Food Safe, Unadulterated and Honestly Presented Food is either unsafe, adulterated or not honestly presented."
Inspector’s Notes
"food for the guests was being prepared with bare hands while the employees were eating in back area. food prepared this way is unsafe."
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(M)(1) - Violation - Wiping cloths-use limitation Cloths used for wiping food spills were not dry or used for other tasks."
Inspector’s Notes
"cloths must be restricted for light wiping of debris and when wet, be maintained in sanitizing solution. discontinue using the same to wipe off knives. w-r-s all food contact surfaces"
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
"3717-1-04.4(C) - Violation - Microwave ovens-safety standards The microwave does meet the required safety standards. "
Inspector’s Notes
"use commercial grade microwave. replace current one"
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
"3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
Inspector’s Notes
"soup table worn out. refinish the same"
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
"3717-1-02.3(A) - Violation - Food contamination-eating Employees were eating, drinking or using tobacco in non-designated areas."
Inspector’s Notes
"food handlers observed to be eating in the kitchen while they were preparing food for the guests."
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
"3717-1-02.4(A)(1) - Violation - PIC-Assignment of Responsibility No person in charge present in the food facility."
Inspector’s Notes
"OBSERVATION: no pic on site CORRECTIVE ACTION: no pic was available at time of inspection"
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 issuesOfficial Wording
"3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "
Inspector’s Notes
"OBSERVATION: handsink used to wash dishes CORRECTIVE ACTION: restrict use of handsink for handwashing only. remove all traces of dishwashing from handsink"
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 problemsOfficial Wording
"3717-1-03.2(C)(2) - Violation - Protection from Contamination-Food Storage Food is stored unwrapped or in uncovered containers."
Inspector’s Notes
"OBSERVATION: open food containers on the floor in the kitchen CORRECTIVE ACTION: store foods 6 inches off the floor and in covered 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 contaminationOfficial Wording
"3717-1-03.2(G)(1) - Violation - Washing fruits and vegetables Raw fruit and or vegetables are being cut, combined with other ingredients or cooked before being properly washed."
Inspector’s Notes
"improper washing of vegetables before prep as prep sink is being used for dishwashing. ensure prep sink is easily accessible"
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
"3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
Inspector’s Notes
"no test kits used for testing sanitizing solution. in order to assess proper sanitizer strength, use an appropriate test kit"
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, Feb 9, 2024 · Original Source