ROUTINE - STANDARD INSPECTION
Feb 5, 2024
5 recorded violations
Official wording
"3717-1-07.1(C)(1) - Violation - Poisonous/toxic material-use as to law and label The operator is using a poisonous/toxic substance that is not approved for use in a food facility and/ or the substance is not being used according to law, conditions of licensing or to the manufacturers directions. "
Inspector’s notes
"OBSERVATION: Can of RAID Flying Insect spray was observed in the mop sink area. CORRECTIVE ACTION: Can will be removed from the premises."
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
"3717-1-03.4(F)(1)(a) - Violation - TCS-Hot Holding TCS foods were being hot held at temperatures <135° F or a roast <130° F."
Inspector’s notes
"OBSERVATION: Potatoes 119F, Corn on the Cob 119F, Plant Based Salisbury Steak 119F in warmer unit in the kitchen. CORRECTIVE ACTION: It was discovered that the unit was operating at a lower temperature and Person in charge discarded items under 135F."
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
"3717-1-03.2(C)(1)(b) - Violation - Protection from cross-contamination between species The food facility is not preventing cross contamination between different types of raw animal products."
Inspector’s notes
"OBSERVATION: Raw Ground Beef was stored above Raw Fish in the walk-in-cooler. CORRECTIVE ACTION: Ground Beef was 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
"3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
Inspector’s notes
"Quat sanitizer test kit unavailable."
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
"3717-1-03.4(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: Containers of Macaroni and Cheese, Potato Salad and Waffle Batter were not datemarked in the walk-in-cooler. CORRECTIVE ACTION: Operator datemarked items during inspection."
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 record from Cincinnati Health Department, Feb 5, 2024 · Original Source