Cincinnati, OH

Savannah BBQ - Stall 3

Name: Savannah BBQ - Stall 3
Address: 3715 Madison Rd, Cincinnati, OH

3715 Madison Rd

Last inspected Nov 30, 2023 · View Map ↗ · Compare ↗

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Abated On-Site

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

ROUTINE - STANDARD INSPECTION

Nov 30, 2023

Abated On-Site

3 recorded violations

notedCode 3717-1-03.4(G)(1)Food source and labeling

Official wording

"3717-1-03.4(G)(1) - Violation - RTE TCS, date marking, food prepared in facility Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked."

Inspector’s notes

"OBSERVATION: A container of beans was prepped today stored in a prep cooler without date mark. CORRECTIVE ACTION: A manger provided date for the cooked beans."

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 problems

notedCode 3717-1-03.3 (H)(1)Food temperature

Official wording

"3717-1-03.3(H)(1) - Violation - Reheating For Hot Holding Reheated TCS food was not heated to 165F"

Inspector’s notes

"OBSERVATION: Reheating For Hot Holding Beans were not reheated to 165 F before hot holding Reheated TCS food was not heated to 165 F CORRECTIVE ACTION: The person in charge re heated the beans to 165 F then placed t on the hot holding equipment to hold 135 F and 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.

More about food kept at an unsafe temperature

notedCode 3717-1-05.1(C)(1)Handwashing

Official wording

"3717-1-05.1(C)(1) - Violation - Handwashing facility-installation. Handwashing sink does not provide water at a temperature =100° F."

Inspector’s notes

"Hand washing facility-installation. Hand washing sink does not provide water at a temperature =100° F. The manger adjusted to bring water to be =100° F ."

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Sep 28, 2023

Abated On-Site

4 recorded violations

notedCode 3717-1-03.2(C)(2)Contamination

Official wording

"3717-1-03.2(C)(2) - Violation - Protection from Contamination-Food Storage Food is stored unwrapped or in uncovered containers."

Inspector’s notes

"OBSERVATION: Cooked ribs stored in the walk in cooler without cover Food is stored unwrapped or in uncovered containers. CORRECTIVE ACTION: Manger proivd cover for the uncoved ribs"

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 contamination

notedCode 3717-1-03.3 (H)(1)Food temperature

Official wording

"3717-1-03.3(H)(1) - Violation - Reheating For Hot Holding Reheated TCS food was not heated to 165F"

Inspector’s notes

"OBSERVATION: Reheating For Hot Holding Reheated TCS food was not heated to 165F CORRECTIVE ACTION: Manger reheated all the unheated items to 165 f and above then replace them in the steamer"

In plain English

More about food kept at an unsafe temperature

notedCode 3717-1-03.4(G)(1)Food source and labeling

Official wording

Inspector’s notes

"OBSERVATION: Cooked ribs stored in the walk in cooler without date Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. CORRECTIVE ACTION: Manger provided date he indicated was just made the night before"

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 problems

notedCode 3701-21-22Other