ROUTINE - CRITICAL CONTROL POINT
Dec 20, 2024
7 recorded violations
Official wording
4.4(A)(2) - Equipment, good repair, doors, seals
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. Counter height 1 door refrigerator not maintaining TCS foods below 41ºF. Do not place TCS foods back into unit until repaired or adjusted.
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 wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s notes
No manager has level 2 certification in food protection. Observed no manager certified in food protection.
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
3.1(R) - V. Food from Approved Source - Shellstock
Inspector’s notes
Shellfish tags were removed from the container, were improperly maintained or more than one shellfish container was in use. Observed no maintained shell stock tags for clams. PIC said that folder would be kept going forward to maintain tags in. COS
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
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. Whipped cheese noted at 49ºF that had been in there for over 4 hours. TCS foods voluntarily discarded from refrigerator. COS
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
4.2(I) - Sanitizing solutions
Inspector’s notes
There is no test kit available for measuring the concentration of the sanitizer (chlorine dishwasher).
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
4.1(KK) - Food Equipment
Inspector’s notes
Equipment is not approved by a recognized testing agency or authority. Observed non-commercially approvable freezer in basement.
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 wording
5.4(F)(1) - Refuse/recyclables/returnables
Inspector’s notes
Outdoor refuse containers do not have tight fitting lids, doors, or covers.
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 record from Cincinnati Health Department, Dec 20, 2024 · Original Source