COMPLAINT - COMPLAINT
Jan 24, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 24, 2025 · Original Source
Cincinnati, OH
University Of Cincinnati Medical Center Cafeteria
3188 Bellevue Av
Last inspected Jan 24, 2025 · View Map ↗ · Compare ↗
Approved - No Violations
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsROUTINE - CRITICAL CONTROL POINT
Jan 10, 2025
Approved - Minor Violations
4 recorded violations
notedCode 6.3(C)(1)Other
Official wording
6.3(C)(1) - Facilities: Employee accommodations: Location
Inspector’s notes
Areas designated for employees to eat, drink, and use tobacco are located so that food, equipment, linens, and single-service and single-use articles are not protected from contamination. Observed drink in area where equipment could be contaminated, PIC threw drink away. Please store all drinks on lowest shelf or in designated areas.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 6.2(B)Handwashing
Official wording
6.2(B) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
Each handwashing lavatory did not have a supply of hand cleanser. Observed no hand soap in dish room. Please maintain handsinks in all areas.
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 problemsnotedCode 3.4(F)(1)(b)Food temperature
Official 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. 1. Salad bar temperatures between 50-60°F, food just prepped but needs to be brought out at 41°F for time as public health control. Foods will be tossed at end of service. 2. Reach in cooler with veggies, items for salad bar around 50°F, cooler not getting back to temp quick enough. Please service 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.
More about food kept at an unsafe temperaturenotedCode 6.2(I)(3)Facility maintenance
Official wording
6.2(I)(3) - Facilities: Lighting - intensity
Inspector’s notes
The light intensity was <50 foot candles in food prep or other area where employee safety is a factor. Lighting was not turned on while cooking and food prep was happening. Had employees turn lights on.
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.
More about building upkeep issuesOfficial record from Cincinnati Health Department, Jan 10, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 18, 2024
Approved - Minor Violations
4 recorded violations
notedCode 3.4(A)Food temperature
Official 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 or refreezing. Observed signs of thawing in the reach in freezer with individual cups of ice cream where trays are prepared for patients. Please defrost this freezer to make sure it is staying cold enough for the ice cream.
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 temperaturenotedCode 4.5(A)(2)(3)Cleaning and sanitizing
Official wording
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty. Cabinet under hand sink in Verde section was soiled, please maintain clean to prevent pest.
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 problemsnotedCode 4.1(H)Cleaning and sanitizing
Official wording
4.1(H) - Nonfood Contact Surfaces
Inspector’s notes
Nonfood-contact surfaces were not designed and constructed to allow easy cleaning and to facilitate maintenance. Observed plastic covering on bottom shelf where clean pans are stored in the main kitchen towards the front. Please remove plastic to maintain cleanliness on the shelf.
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 problemsnotedCode 4.8(E)(1)Equipment and utensils
Official wording
4.8(E)(1) - Equipment, utensils, linens, single-service articles, and single-use articles - storage
Inspector’s notes
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination. Observed clean pans stored on a dirty surface, please clean the shelf from all food debris.
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 record from Cincinnati Health Department, Sep 18, 2024 · Original Source