ROUTINE - STANDARD INSPECTION
Jan 30, 2024
5 recorded violations
Official Wording
"3717-1-06.4(J)(2) - Violation - Facilities: Lockers: Employee use Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions."
Inspector’s Notes
"Employee clothing were storeed with drinking cups and single use items in a cupboard and in the kitchen."
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
"3717-1-02.4(C)(8) - Violation - PIC Duties-cooling The person in charge failed to ensure that employees used proper methods to rapidly cool TCS foods."
Inspector’s Notes
"OBSERVATION: Observed Veggie broth at approximately 100F in reach-in-cooler. CORRECTIVE ACTION: Person in charge and Cook states Veggie broth was just cooked and placed in the reach-in-cooler. Discussed proper cooling with staff."
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
"3717-1-04.4(P) - Violation - Warewashing equipment -sanitizer concentration. Sanitizer concentration is not being monitored."
Inspector’s Notes
"No Sanitizer observed in mechanical dishmachine. After changing empty bottle and multiple cycles, Sanitizer was observed."
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
"3717-1-03.2(C)(1)(a) - Violation - Preventing Contamination by Separation, Packaging, and Segregation Ready-to-eat food was not protected from cross-contamination by raw animal food."
Inspector’s Notes
"OBSERVATION: Raw Shell Eggs were stored above the French Fries in reach-in-cooler. CORRECTIVE ACTION: French fries will be moved."
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
"3717-1-04.4(Q) - Violation - Utensils, measuring devices-repair/calibration. Utensils, temperature measuring, or pressure measuring devices were not kept in good repair and/or calibration."
Inspector’s Notes
"Temperature on mechanical dishmachine was observed at 121F-199F during rinse cycle. Wash cycle was observed at 103F-118F."
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, Jan 30, 2024 · Original Source