ROUTINE - STANDARD INSPECTION
Sep 5, 2024
3 recorded violations
Official wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough. Observed dirty cabinets with coffee grounds, please maintain clean.
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
4.2(I) - Sanitizing solutions
Inspector’s notes
There is no test kit available for measuring the concentration of the sanitizer. Observed incorrect test strips, person in charge called another dining hall to get correct test strips for this Starbucks location. Please make sure we have the sink and surface cleaner test strips available where needed not Quat.
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
3.4(A) - VI. Time/Temperature Controlled Safety Food - Frozen food storage, temperature / time control, TCS
Inspector’s notes
Foods in frozen storage exhibit signs of thawing. Person in charge explained that freezer is having trouble getting down in temperature quick enough, some foods seemed a little soft toward bottom of freezer. Please fix.
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, Sep 5, 2024 · Original Source