ROUTINE - CRITICAL CONTROL POINT
Dec 26, 2024
9 recorded violations
Official wording
6.4(L) - Facilities: Removing pests:
Inspector’s notes
The operator failed to remove dead pest(s) in a timely manner. Observed dead roaches in the front of house area where sushi is displayed. Must inspect the facility to remove dead pests more frequently.
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
6.0(A)(1)(a) - Facilities: Indoor areas - surface characteristics
Inspector’s notes
Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted. Observed loose baseboard in the back of the kitchen by the dish washing area. Must be repaired to prevent the harboring of dirt, moisture, or pests
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough. 1. Observed food debris underneath the hood of the prep coolers. Must be cleaned. 2. Observed dust accumulation on the racks used to store clean equipment and utensil containers. Must be cleaned. 3. Observed accumulation of biofilm inside the soda gun drip guard. Must be cleaned.
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
6.4(K) - Facilities: Pest control:
Inspector’s notes
The presence of insects, rodents, and other pests is not being adequately controlled or minimized. Observed live roaches in the kitchen area and a sticky trap containing multiple German roaches. The PIC provided receipts showing a licensed exterminator visit in September 2024. Additional measures must be taken to prevent the presence of roaches in the facility such as more frequent extermination visits.
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
8.4 - Special
Inspector’s notes
Acidifying rice to make non-TCS but does not meet requirements or have a HACCP plan. It is observed that there is no Hazard Analysis Critical Control Point (HACCP) plan for acidifying sushi rice. PIC does have a pH measuring device and a written procedure for acidifying the white rice but is not enough to replace the HACCP plan. Will discuss using Time as a Public Health Control (TPHC) in lieu of a HACCP plan.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
3.2(Q) - Food Storage
Inspector’s notes
Food items are not protected from contamination during storage. Observed scoops stored inside of food bins. Must be kept in a way that prevents the handle part from touching the food item.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial 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. PIC stated they do not keep acidified rice for longer than 4 hours. A Time as a public health Control (TPHC) written documentation will be required for the management of harmful microorganisms for rice held in the temperature danger zone (41°F to 135°F or 5°C to 57°C).
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
6.4(N) - Maintaining premises: unnecessary items and litter.
Inspector’s notes
There are unnecessary or nonfunctional items and /or litter on the premises. Observed dirty grill and cutting boards not being used on the floor. Must be removed from the premise to prevent clutter and contamination with clean equipment.
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
4.3(A)(1) - Equipment, storage
Inspector’s notes
Equipment or cabinets used to store equipment, linens or food are located in a situation where contamination might occur. Observed a rack containing dirty glasses, intended for the dishwasher, placed on top of a trash can. The rack must be stored in a designated area to prevent 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 issuesOfficial record from Cincinnati Health Department, Dec 26, 2024 · Original Source