ROUTINE - STANDARD INSPECTION
Oct 30, 2023
7 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 utensils being stored on/in contact with unclean surfaces. - level 1 deep fryer utensil in contact with the wall - level 1 soiled knife holder magnet - basement strainers and kettle ladles handing on a storage rack. Store cleaned utensils on cleaned and sanitized surfaces."
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(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 table that the grill sits upon. Observed grease and food debris on the table."
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
"3717-1-04.4(L) - Violation - Mechanical warewashing -sanitization temperature The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils."
Inspector’s notes
"OBSERVATION: Observed the dish machine being used without the sanitizing cycle reaching the proper temperature. The booster heater was not turned on during operation. CORRECTIVE ACTION: Put a sign on the machine to alert all employees to turn on the booster heater. Ensure that it is reaching the required temperature on the spec plate (180F) prior to running dishes through the machine."
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
"3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "
Inspector’s notes
"OBSERVATION: Observed food equipment stored in the hand sink. CORRECTIVE ACTION: Do not store items in the hand sink. Keep the hand sink free at all times to facilitate hand washing."
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.
More about handwashing problemsOfficial wording
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
Inspector’s notes
"Observed burned out bulbs within the basement ventilation hood. Repair/replace the bulbs."
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial 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 HVAC grates and surrounding tiles. Clean the grates, 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
"3717-1-03.2(C)(2) - Violation - Protection from Contamination-Food Storage Food is stored unwrapped or in uncovered containers."
Inspector’s notes
"OBSERVATION: Observed uncovered dippin dots in the outdoor deep freezer. CORRECTIVE ACTION: Stored food items must be covered. If the item is not actively being sampled, then it must be covered."
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 record from Cincinnati Health Department, Oct 30, 2023 · Original Source