Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Observed open sliced. Turkey with an expiration date of March1st--Discarded
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.
The license holder did not notify customers of the presence of major allergens as an ingredient in unpackaged food items served or sold to the customer. Self serve baked good ingredient and allergen listing were unavailable
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Observed expired Salami, Blue cheese crumbles etc. Discarded. PIC To assure all TCS Foods are disposed as per Ohio Food Code or internal company procedures
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.
3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
Inspector’s notes
TCS foods were being hot held at temperatures <135° F Observed broccolis held at 94, wings held at 120 degrees F--reheated to 165 degrees F--Maintain hot TCS Foods at 135 degrees F or above
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.
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s notes
TCS foods were being held at temperatures >41° F. Observed pre-made wrapped sandwiches held on open face cooler held at 55 degrees F. Maintain cold TCS foods at 41 degrees F or below. Moved to cooler
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.
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them 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.
3.4(K)(3) - Reduced oxygen packaging without a variance
Inspector’s notes
A food facility is packaging fresh, slacked, or thawed fish using a reduced oxygen packaging method. PRIOR to thawing frozen ROP fish either poke hole in cryovac wrapper or remove from wrapper completely
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s notes
Food-contact surfaces were dirty. Wash and sanitize can opener blade after each use
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.
Official record from Cincinnati Health Department, Jan 16, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 14, 2024
Approved - Minor Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 14, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 30, 2024
Not In Compliance
5 recorded violations
notedCode 3.4(F)(1)(a)Food temperature
Official wording
3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F. Observed shrim held at 123, Steak held at 124 degrees F--reheated to 165. Maintain hot TCS foods at 135 degrees F or above
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.
3.4(I)(2) - VI. Time/Temperature Controlled Safety Food - Time as a public health control
Inspector’s notes
Not following requirements for the 4 hour time as a public health control. No Temperature log for cold TCS foods taken out of temperature control
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.
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s notes
TCS foods were being held at temperatures >41° F. Observed Humus, HB eggs and cooked chicken held at 52-62 degrees F--Moved to Blast chiller. Maintain cold TCS foods at 41 degrees F or below.
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.
The wash solution temperature in a spray type warewasher was insufficient. Final rinse at dish machine was below 160 degrees F. Discontinue using until final rinse is at 180 degrees F or test strips achieve 160 degrees F surface temperature
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.
Equipment and/or components were not maintained in good working order. Table top coolers were holding temperatures over 60 degrees F. Discontinue using until maintained at 40 degrees F or below. Defrost Ice Cream freezers
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.