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"CAFÉ 201"

201 E 4TH ST, CINCINNATI, OH 45202

Last inspected Dec 13, 2019

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Not graded
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Inspection history

  1. Dec 13, 2019

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    5 violations
    • "3717-1-06.2(C) - Violation - Facilities-hand drying provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
    • "3717-1-03.2(C)(8) - Violation - Protection from Contamination-Food Storage Food is stored unwrapped or in uncovered containers."
    • "3717-1-04.8(G)(2) - Violation - Kitchenware and tableware-handling. Knives, forks, and spoons that are not prewrapped were not presented so that only the handles are touched by employees or consumers."
    • "3717-1-03.5(E) - Violation - Food Labels-consumer advisory The consumer was not properly advised of the risk of consuming raw or undercooked animal foods."
    • "3717-1-03.4(G)(4) - Violation - RTE TCS, date marking Date marking was not done in a consistent manner according to the code."

  2. Nov 7, 2019

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    6 violations
    • "3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
    • "3717-1-06.2(C) - Violation - Facilities-hand drying provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
    • "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."
    • "3717-1-04.8(G)(2) - Violation - Kitchenware and tableware-handling. Knives, forks, and spoons that are not prewrapped were not presented so that only the handles are touched by employees or consumers."
    • "3717-1-03.2(C)(8) - Violation - Protection from Contamination-Food Storage Food is stored unwrapped or in uncovered containers."
    • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."

  3. Jul 3, 2019

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    7 violations
    • "3717-1-03.2(C)(8) - Violation - Protection from Contamination-Food Storage Food is stored unwrapped or in uncovered containers."
    • "3717-1-04.8(G)(2) - Violation - Kitchenware and tableware-handling. Knives, forks, and spoons that are not prewrapped were not presented so that only the handles are touched by employees or consumers."
    • "3717-1-03.4(E)(1) - Violation - Cooling methods-temperature and time control The operator is not using an effective method for cooling."
    • "3717-1-03.5(E) - Violation - Food Labels-consumer advisory The consumer was not properly advised of the risk of consuming raw or undercooked animal foods."
    • "3717-1-03.4(H)(1) - Violation - RTE TCS food, date marking disposition Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination."
    • "3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
    • "3717-1-03.4(G)(4) - Violation - RTE TCS, date marking Date marking was not done in a consistent manner according to the code."

  4. Jan 25, 2018

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    7 violations
    • "3717-1-03.2(K) - Violation - In-use utensils-between-use storage In-use utensils are improperly stored. "
    • "3717-1-03.4(G)(4) - Violation - RTE TCS, date marking Date marking was not done in a consistent manner according to the code. "
    • "3717-1-04.1(K)(2) - Violation - Food Thermometers-Calibration Food temperature measuring devices were not accurate to ±2° F in the intended range of use."
    • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
    • "3717-1-02.3(A)(1)(2)(3) - Violation - Employee Drinks Observed unacceptable employee beverage containers. "
    • "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."
    • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."

  5. Sep 19, 2017

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    5 violations
    • "3717-1-03.2(K) - Violation - In-use utensils-between-use storage In-use utensils are improperly stored. "
    • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
    • "3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
    • "3717-1-03.4(G)(4) - Violation - RTE TCS, date marking Date marking was not done in a consistent manner according to the code. "
    • "3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."

  6. Jan 30, 2017

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    4 violations
    • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
    • "3717-1-06.2(B) - Violation - Facilities-handwashing cleanser availability Each handwashing lavatory did not have a supply of hand cleanser."
    • "3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
    • "3717-1-03.4(G)(4) - Violation - RTE TCS, date marking Date marking was not done in a consistent manner according to the code. "

  7. Jan 27, 2017

    ✓

  8. Jan 23, 2017

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    5 violations
    • "3717-1-05.1(O)(1) - Violation - Using a handwashing facility-Accessibility Access to handwashing facility blocked. "
    • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
    • "3717-1-03.2(M)(5) - Violation - Wiping cloth-use limitations Container of wiping cloth solution is stored on the floor or in a manner that allows for contamination of food, utensils, equipment, linens and single use articles."
    • "3717-1-03.2(K) - Violation - In-use utensils-between-use storage In-use utensils are improperly stored. "
    • "3717-1-07.0(B) - Violation - Poisonous/toxic material-working containers Working containers of poisonous/toxic materials are not labeled."

  9. Sep 22, 2016

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    5 violations
    • "3717-1-03.2(M)(5) - Violation - Wiping cloth-use limitations Container of wiping cloth solution is stored on the floor or in a manner that allows for contamination of food, utensils, equipment, linens and single use articles."
    • "3717-1-03.2(K) - Violation - In-use utensils-between-use storage In-use utensils are improperly stored. "
    • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
    • "3717-1-05.1(O)(1) - Violation - Using a handwashing facility-Accessibility Access to handwashing facility blocked. "
    • "3717-1-07.0(B) - Violation - Poisonous/toxic material-working containers Working containers of poisonous/toxic materials are not labeled."

  10. Sep 21, 2016

    ✓

  11. Feb 25, 2016

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    5 violations
    • "3717-1-06.4(F) - Violation - Facilities: Mops: Drying After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies."
    • "3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
    • "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."
    • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
    • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."

  12. Feb 24, 2016

    ✓

  13. Feb 3, 2016

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    1 violation
    • "VI. Time/Temperature Controlled Safety Food Proper: cooking time and temperatures; reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. Time as a public health control procedures and record."

  14. Oct 20, 2015

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    1 violation
    • "VI. Time/Temperature Controlled Safety Food Proper: cooking time and temperatures; reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. Time as a public health control procedures and record."

  15. May 1, 2015

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    2 violations
    • "3717-1-03.2(C)(9) - Violation - Protection from Contamination - Food Storage Food is stored unwrapped or in uncovered containers."
    • "3717-1-07.0(B) - Violation - Poisonous or toxic materials -working containers Working containers of poisonous or toxic materials are not labeled."

  16. Mar 3, 2015

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    11 violations
    • "3717-1-06.4(F) - Violation - Facilities: Mops: Drying After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies."
    • "3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
    • "3717-1-03.2(C)(9) - Violation - Protection from Contamination - Food Storage Food is stored unwrapped or in uncovered containers."
    • "3717-1-03.4(G)(4) - Violation - RTE PHF, date marking Date marking was not done in a consistent manner according to the code. "
    • "3717-1-03.4(H)(1) - Violation - RTE TCS food, date marking disposition Ready-to-eat, potentially hazardous food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.. "
    • "3717-1-03.4(F)(1)(b) - Violation - PHF, 41F cold holding TCS foods were being held temperatures above 41F (5C). "
    • "3717-1-03.4(C) - Violation - Thawing TCS - Temperature & Time Control TCS food was improperly thawed."
    • "VII. Protection from Contamination Food separated and protected; food contact surfaces cleaned and sanitized; proper disposition of returned, previously served, reconditioned, and unsafe food."
    • "VI. Time/Temperature Controlled Safety Food Proper: cooking time and temperatures; reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. Time as a public health control procedures and record."
    • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
    • "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."

  17. Jan 29, 2015

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    14 violations
    • "VII. Protection from Contamination Food separated and protected; food contact surfaces cleaned and sanitized; proper disposition of returned, previously served, reconditioned, and unsafe food."
    • "3717-1-03.4(F)(1)(b) - Violation - PHF, 41F cold holding TCS foods were being held temperatures above 41F (5C). "
    • "3717-1-03.4(C) - Violation - Thawing TCS - Temperature & Time Control TCS food was improperly thawed."
    • "VI. Time/Temperature Controlled Safety Food Proper: cooking time and temperatures; reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. Time as a public health control procedures and record."
    • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
    • "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."
    • "3717-1-06.4(F) - Violation - Facilities: Mops: Drying After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies."
    • "3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
    • "3717-1-03.2(K) - Violation - In-use utensils--between-use storage In-use utensils are improperly stored. "
    • "3717-1-03.4(G)(4) - Violation - RTE PHF, date marking Date marking was not done in a consistent manner according to the code. "
    • "3717-1-03.2(C)(9) - Violation - Protection from Contamination - Food Storage Food is stored unwrapped or in uncovered containers."
    • "3717-1-03.4(H)(1) - Violation - RTE TCS food, date marking disposition Ready-to-eat, potentially hazardous food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.. "
    • "3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
    • "3717-1-07.0(B) - Violation - Poisonous or toxic materials -working containers Working containers of poisonous or toxic materials are not labeled."

  18. Dec 30, 2014

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    10 violations
    • "3717-1-03.2(K) - Violation - In-use utensils--between-use storage In-use utensils are improperly stored. "
    • "3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
    • "3717-1-06.4(F) - Violation - Facilities: Mops: Drying After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies."
    • "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."
    • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
    • "3717-1-03.4(C) - Violation - Thawing TCS - Temperature & Time Control TCS food was improperly thawed."
    • "3717-1-03.4(F)(1)(b) - Violation - PHF, 41F cold holding TCS foods were being held temperatures above 41F (5C). "
    • "VI. Time/Temperature Controlled Safety Food Proper: cooking time and temperatures; reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. Time as a public health control procedures and record."
    • "VII. Protection from Contamination Food separated and protected; food contact surfaces cleaned and sanitized; proper disposition of returned, previously served, reconditioned, and unsafe food."
    • "3717-1-03.4(G)(4) - Violation - RTE PHF, date marking Date marking was not done in a consistent manner according to the code. "

  19. Jul 14, 2014

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    4 violations
    • "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."
    • "VI. Time/Temperature Controlled Safety Food Proper: cooking time and temperatures; reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. Time as a public health control procedures and record."
    • "3717-1-03.4(G)(4) - Violation - RTE PHF, date marking Date marking was not done in a consistent manner according to the code. "
    • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."

  20. Mar 14, 2014

    ✓

  21. Jan 14, 2014

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    5 violations
    • "VIII. Date Marking/Time as a Public Health Control Ready to eat potentially hazardous foods are date marked and discarded when required. When time only is used as a public health control the procedure is approved by local health department and the food is cooked and served within 4 hours."
    • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
    • "3717-1-03.4(G)(4) - Violation - RTE PHF, date marking Date marking was not done in a consistent manner according to the code. "
    • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
    • "3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."

  22. Jun 18, 2013

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    8 violations
    • "VII. Cooking, Reheating, Cooling, Hot and Cold Holding Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165 F. Cooked potentially hazardous foods are cooled from 135 F to 70 F within two hours and from 70 F to 41 F or below within 4 hours. Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below."
    • "3717-1-05.1(S)(2) - Violation - Plumbing system - maintained in good repair Plumbing system is not maintained in good repair."
    • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
    • "3717-1-03.4(G)(1) - Violation - RTE PHF, date marking, food prepared in facility Refrigerated, ready-to-eat, potentially hazardous food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. "
    • "3717-1-03.4(F)(1)(b) - Violation - PHF, 41F cold holding TCS foods were being held temperatures above 41F (5C). "
    • "3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."
    • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
    • "VIII. Date Marking/Time as a Public Health Control Ready to eat potentially hazardous foods are date marked and discarded when required. When time only is used as a public health control the procedure is approved by local health department and the food is cooked and served within 4 hours."

  23. Jan 22, 2013

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    6 violations
    • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
    • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
    • "3717-1-03.4(H)(1) - Violation - RTE TCS food, date marking disposition. Ready-to-eat, potentially hazardous food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.. "
    • "3717-1-06.2(B) - Violation - Physical facilities: numbers and capacities.Handwashing cleanser - availability. Each handwashing lavatory did not have a supply of hand cleaning liquid,powder or bar soap."
    • "VII. Cooking, Reheating, Cooling, Hot and Cold Holding Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165 F. Cooked potentially hazardous foods are cooled from 135 F to 70 F within two hours and from 70 F to 41 F or below within 4 hours. Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below."
    • "3717-1-03.4(F)(1)(a) - Violation - PHF - 135F hot holding Potentially hazardous foods were being held at temperatures below 135F [or a roast was being held below 130F]. "

  24. Jun 21, 2012

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    4 violations
    • "3717-1-03.4(H)(1) - Violation - RTE TCS food, date marking disposition. Ready-to-eat, potentially hazardous food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.. "
    • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
    • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
    • "VIII. Date Marking/Time as a Public Health Control Ready to eat potentially hazardous foods are date marked and discarded when required. When time only is used as a public health control the procedure is approved by local health department and the food is cooked and served within 4 hours."

Source: Cincinnati Health Department. Data shown unmodified from the official record. See something wrong? Report a data issue.

"CAFÉ 201" — health inspection grade · CleanPlate