ROUTINE - STANDARD INSPECTION
Nov 15, 2023
2 recorded violations
Official wording
"3717-1-04.6(C)(3) - Violation - Food contact surfaces, chemical sanitizing After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH."
Inspector’s notes
"0ppm of Chlorine sanitizer observed in mechanical dishmachine. Operator will call for service."
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
"3717-1-04.4(J) - Violation - Mechanical warewashing-wash temperature. The wash solution temperature in a spray type warewasher was insufficient."
Inspector’s notes
"OBSERVATION: Wash temperature on mechanical dishmachine was less than required. (100F) CORRECTIVE ACTION: Operator will call for service and use 3 comp sink for dishwashing."
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, Nov 15, 2023 · Original Source