ROUTINE - STANDARD INSPECTION
Oct 19, 2023
8 recorded violations
Official wording
"3717-1-04.8(E)(1) - Violation - Equipment, linens, single-service items-storage. Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination."
Inspector’s notes
"Observed the probe thermometer without a sleeve & stored on an unclean surface. Either provide a sleeve or a clean closed container for the thermometer. The thermometer is a food contact surface clean and sanitize after use and store in a clean location."
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
"3717-1-03.4(G)(4) - Violation - RTE TCS, date marking Date marking was not done in a consistent manner according to the code."
Inspector’s notes
"OBSERVATION: Observed sweet potatoes in the walk-in cooler without any date labeling to indicate the expiration date. CORRECTIVE ACTION: Stored food items must be labeled with the expiration date. Do not exceed six (6) days beyond the prep/opening/cooking date when establishing the shelf life."
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
"3717-1-02.3(A) - Violation - Food contamination-eating Employees were eating, drinking or using tobacco in non-designated areas."
Inspector’s notes
"Observed employee personal food items stored above food items intended for customers in the walk in cooler. Store personal items below / away from food and equipment used in the facility."
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
"3717-1-06.4(D)(1) - Violation - Facilities: Ventilation systems: Cleaning Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials."
Inspector’s notes
"Observed dust build up on the ceiling tiles and around HVAC ducts. Clean the ceiling area & ensure proper HVAC function."
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
"3717-1-06.1(I)(1) - Violation - Facilities-light bulbs protective shielding Light bulbs were not shielded or shatter-resistant in required areas."
Inspector’s notes
"Observed ceiling bulbs without light sheilds or shatter resistant covering. Provide the proper covering for the ceiling bulbs in area where food and food equipment is held."
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
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
Inspector’s notes
"Clean the floor area beneath the cooking equipment. Observed heavy grease build up on the floor."
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
"3717-1-06.1(A) - Violation - Facilities-floors, walls, ceilings design The floors and coverings, walls and coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable."
Inspector’s notes
"Observed pourous ceiling tiles throughout the food prep / holding area. Ceiling tiles must be smooth, non absorbent and easily cleanable. Phase out the pourous ceiling tiles."
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
"3717-1-05.1(S)(2) - Violation - Plumbing system-maintained in good repair Plumbing system is not maintained in good repair."
Inspector’s notes
"Observed severe plumbing issues that require immediate correction. *Floor drain back up while the 3 compartment sink drains. *Leak from the PVC pipe beneath the 3 compartment sink. *Drain pipe at the prep sink leaks onto the floor. Have the grease trap serviced. Resolve these plumbing issues."
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Cincinnati Health Department, Oct 19, 2023 · Original Source