ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was The Red Rose Cafe last inspected?
The most recent inspection on record was on Mar 22, 2024. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?
Yes: 10 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Oct 12, 2023 to Mar 22, 2024.
Has The Red Rose Cafe ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Oct 12, 2023.
The Full Inspection History
2 inspections
ROUTINE - STANDARD INSPECTION
Mar 22, 2024
Approved - Minor Violations
10 recorded violations
notedCode 5.4(G)(3)Facility maintenance
Official Wording
5.4(G)(3) - Refuse
Inspector’s Notes
Refuse receptacle is not provided at each hand sink where using paper towels.
No paper towels available at hand sink behind bar in the kitchen and restroo. Provide paper towels on all hand washing sink.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
notedCode 2.4(A)(1)Permits, training, and postings
Official Wording
2.4(A)(1) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s Notes
No person in charge present in the food facility.
No Person in charge present at the time of inspection.
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.
The light intensity was <10 foot candles at 30 inches above the floor, in walk-in refrigerators, dry food storage areas, or in other areas during cleaning periods.
Insuficiant light in dry store area.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s Notes
Non-food contact surfaces are dirty.
Observed grease on sides of fryer.
Spillage and accumulation of debris inside the deli reach in cooler. Clean all equipment thoroughly.
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.
5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility
Inspector’s Notes
Handwashing facility is being used for purposes other than handwashing.
Observed items stored inside the hand sink in the kitchen.
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.
The physical facilities were not maintained in good repair.
Light bulbs burnt out in the kitchen. Replace it.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
No probe thermometer available at the facility and no ambient air thermometer available in walk in cooler.
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.
Official record from Cincinnati Health Department, Mar 22, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 12, 2023
Abated On-Site
15 recorded violations
notedCode 3717-1-04.5(B)(5)Cleaning and sanitizing
Official Wording
"3717-1-04.5(B)(5) - Violation - Cleaning Frequency-non-TCS food Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency."
Inspector’s Notes
"OBSERVATION: Mold inside ice machine.
Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency.
CORRECTIVE ACTION: Discard ice clean and sanitize ice machine."
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.
notedCode 3717-1-03.4(G)(1)Food source and labeling
Official 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: No discard date on TCS food in upright cooler in the kitchen.
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.
CORRECTIVE ACTION: Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is MUST BE properly date marked."
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.
notedCode 3717-1-06.4(B)(1)Cleaning and sanitizing
Official 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
"Drain below spray sink was heavily soiled clean all drains regularly.
The physical facilities are not cleaned as often as necessary to keep them 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.
"Soiled exhaust fan in walk in cooler.
Non-food contact surfaces are dirty."
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.
notedCode 3717-1-04.1(GG)Water, plumbing, and sewage
Official Wording
"3717-1-04.1(GG) - Violation - Equipment Compartments Drainage Equipment compartments are not designed to allow complete drainage."
Inspector’s Notes
"Water pooling on bottom shelf of reach in cooler in the kitchen.
Equipment compartments are not designed to allow complete drainage."
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.
"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
"Ice scoop stored in soiled slot. Keep ice scoop on clean surface.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination."
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.
"3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled."
Inspector’s Notes
"Unlabeled lemon pepper seasoning and water bottle by the grill.
Working containers of food MUST BE properly labeled."
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.
"3717-1-06.2(C) - Violation - Facilities-hand drying provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
Inspector’s Notes
"No paper towels at bar hand sink.
Hand washing lavatory had no, unapproved, or inoperable hand drying provision."
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.
"OBSERVATION: soiled food prep. sink in the kitchen.
Food-contact surfaces were dirty.
CORRECTIVE ACTION: Wash, rinse and sanitize food prep.sink like any food contact surfaces and do not use it for anything other then preparing food"
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.
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
Inspector’s Notes
"OBSERVATION: Rice and mesh potatoes held on temp. 70 F on line cooler.
TCS foods were being held at temperatures >41° F.
CORRECTIVE ACTION: Keep cold TCS food on temp.41 F or below to prevent growth of bacterias."
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.
"3717-1-07.1(A) - Violation - Poisonous/toxic material-storage separation Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles."
Inspector’s Notes
"OBSERVATION: Chemicals were hanging on table where ice scoop stored.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
CORRECTIVE ACTION: Poisonous/toxic materials MUST NOT BE stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles."
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.
"3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
Inspector’s Notes
"Uncovered drain below spray sink. Get drain cover.
The physical facilities were not maintained in good repair."
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
notedCode 3717-1-06.4(H)Water, plumbing, and sewage
Official Wording
"3717-1-06.4(H) - Violation - Facilities-Cleaning plumbing fixtures Plumbing fixtures are being kept clean and maintained."
Inspector’s Notes
"Soiled hand washing sink in bar and soiled food prep. sink in the kitchen.
Plumbing fixtures are being kept clean and maintained."
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.
"3717-1-03.2(Y) - Violation - Miscellaneous sources of contamination Miscellaneous sources of contamination observed."
Inspector’s Notes
"Employee's drink stored with consumer's food items in the kitchen.
Miscellaneous sources of contamination observed."
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.