ROUTINE - STANDARD INSPECTION
May 24, 2024
8 recorded violations
Official wording
7.0(B) - X. Chemical - Poisonous/toxic material
Inspector’s notes
Working containers of poisonous/toxic materials are not labeled. Unlabeled sanitizer bottle. Corrected on site.
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
4.1(GG) - Equipment Compartments Drainage
Inspector’s notes
Equipment compartments are not designed to allow complete drainage. Glass door cooler leaking on the floor in front area by front counter.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s notes
No manager has level 2 certification in food protection.(State Certificate)
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s notes
TCS foods were being held at temperatures >41° F. Pizza sauce held on temp.63 F. Corrected on site.
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
4.1(C) - Food Contact Surfaces Cleanability
Inspector’s notes
Multiuse food-contact surfaces were not smooth. Rusty bowl used to mix food. Corrected on site.
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
4.4(B) - Cutting surfaces.
Inspector’s notes
Cutting surface(s) unable to be effectively cleaned and sanitized. Deep cuts in cutting board on line cooler.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty Stiky plastic container of food. Wash all food containers thoroughly before refilling it. Sticky handles of most of the appliances. Soiled fan in on pizza table and on top of the cooler. Clean all these surfaces and any other needs to be 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
7.1(A) - X. Chemical - Poisonous/toxic material
Inspector’s notes
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. Chemicals was hanging on rack where clean food and food contac surfaces stored. Corrected on site.
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 record from Cincinnati Health Department, May 24, 2024 · Original Source