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← Cincinnati

"FISH EXPRESS"

5841 HAMILTON AV, CINCINNATI, OH 45224

Last inspected Apr 18, 2018

Not graded. The source hasn't reported a grade or result for the latest record. CleanPlate never invents one.

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Inspection history

  1. Apr 18, 2018

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    3 violations
    • "3717-1-05.1(C)(1) - Violation - Handwashing facility-installation. Handwashing sink does not provide water at a temperature =100° F."
    • "3717-1-06.2(C) - Violation - Facilities-hand drying provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
    • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."

  2. Apr 17, 2018

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    3 violations
    • "3717-1-03.3(D)(6) - Violation - Raw Animal Foods-Non-continuous Cooking-Written Procedures Non-continuously cooked raw animal foods not prepared according to written procedures."
    • "3717-1-03.3(D)(1) - Violation - Raw Animal Foods-Non-continuous Cooking-Initial Cook Non-continuously cooked raw animal foods initially heated >60 minutes."
    • "3717-1-03.2(M)(2)(a) - Violation - Wiping cloths-use limitation Wet wiping cloth was not maintained in a sanitizer solution between uses."

  3. Apr 10, 2018

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    12 violations
    • "3717-1-05.1(C)(1) - Violation - Handwashing facility-installation. Handwashing sink does not provide water at a temperature =100° F."
    • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
    • "3717-1-04.1(KK) - Violation - Food Equipment-Certification and Classification Equipment is not approved by a recognized testing agency or authority."
    • "3717-1-03.3(D)(6) - Violation - Raw Animal Foods-Non-continuous Cooking-Written Procedures Non-continuously cooked raw animal foods not prepared according to written procedures."
    • "3717-1-03.2(I)(1) - Violation - Food storage or display, contact with water or ice Food items are stored or displayed directly in contact with ice, water or undrained ice. "
    • "VII. Protection from Contamination Food separated and protected; food contact surfaces cleaned and sanitized; proper disposition of returned, previously served, reconditioned, and unsafe food."
    • "IV. Demonstration of Knowledge Person in Charge demonstrates knowledge by being certified in food protection, responding to food safety questions regarding the operation, or operation complies with the Ohio Administrative Code."
    • "3717-1-03.3(D)(1) - Violation - Raw Animal Foods-Non-continuous Cooking-Initial Cook Non-continuously cooked raw animal foods initially heated >60 minutes."
    • "3717-1-03.2(M)(2)(a) - Violation - Wiping cloths-use limitation Wet wiping cloth was not maintained in a sanitizer solution between uses."
    • "III. Preventing Contamination by Hands Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready-to-eat foods."
    • "3717-1-06.4(K) - Violation - Facilities: Pest control: The presence of insects, rodents, and other pests is not being adequately controlled or minimized."
    • "3717-1-06.2(C) - Violation - Facilities-hand drying provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."

  4. Sep 1, 2017

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    9 violations
    • "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."
    • "V. Food from Approved Source Food: obtained from approved source; received at proper temperature; good condition, safe & unadulterated. Required records available for shellstock tags and/or parasite destruction."
    • "3717-1-06.4(K) - Violation - Facilities: Pest control: The presence of insects, rodents, and other pests is not being adequately controlled or minimized."
    • "3717-1-04.1(KK) - Violation - Food Equipment-Certification and Classification Equipment is not approved by a recognized testing agency or authority."
    • "3717-1-03.5(A) - Violation - Food Labels-Standards of Identity Food product labels are not in compliance with identity requirements. "
    • "3717-1-03.4(F)(1)(a) - Violation - TCS-Hot Holding TCS foods were being hot held at temperatures <135° F or a roast <130° F."
    • "3717-1-03.2(I)(1) - Violation - Food storage or display, contact with water or ice Food items are stored or displayed directly in contact with ice, water or undrained ice. "
    • "3717-1-03.1(A)(2) - Violation - Approved Sources-food prepared in private home Food prepared in a private home was being sold or served. "
    • "VII. Protection from Contamination Food separated and protected; food contact surfaces cleaned and sanitized; proper disposition of returned, previously served, reconditioned, and unsafe food."

  5. Aug 25, 2017

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    9 violations
    • "3717-1-03.2(I)(1) - Violation - Food storage or display, contact with water or ice Food items are stored or displayed directly in contact with ice, water or undrained ice. "
    • "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)(a) - Violation - TCS-Hot Holding TCS foods were being hot held at temperatures <135° F or a roast <130° F."
    • "3717-1-03.5(A) - Violation - Food Labels-Standards of Identity Food product labels are not in compliance with identity requirements. "
    • "3717-1-04.1(KK) - Violation - Food Equipment-Certification and Classification Equipment is not approved by a recognized testing agency or authority."
    • "3717-1-06.4(K) - Violation - Facilities: Pest control: The presence of insects, rodents, and other pests is not being adequately controlled or minimized."
    • "V. Food from Approved Source Food: obtained from approved source; received at proper temperature; good condition, safe & unadulterated. Required records available for shellstock tags and/or parasite destruction."
    • "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."
    • "3717-1-03.1(A)(2) - Violation - Approved Sources-food prepared in private home Food prepared in a private home was being sold or served. "

  6. May 23, 2017

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    9 violations
    • "3717-1-03.4(D)(1) - Violation - Cooling TCS, temperature & time control (rapid cooling) TCS foods are not being properly cooled within the allowed time period."
    • "3717-1-06.2(F) - Violation - Facilitie-disposable towels waste receptacle A handwashing lavatory or group of adjacent lavatories was not provided with a waste recepticle. "
    • "3717-1-06.2(C) - Violation - Facilities-hand drying provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
    • "3717-1-06.2(B) - Violation - Facilities-handwashing cleanser availability Each handwashing lavatory did not have a supply of hand cleanser."
    • "3717-1-04.4(A)(2) - Violation - Equipment,good repair, doors, seals Equipment components were not intact, tight or properly adjusted. "
    • "3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
    • "3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
    • "3717-1-03.4(C) - Violation - Thawing TCS-Temperature & Time Control TCS food was improperly thawed."
    • "3717-1-03.3(D)(6)(a) - Violation - Raw Animal Foods-Non-continuous Cooking-Procedures Pre-approved Non-continuously cooked raw animal foods written procedures not pre-approved by licensor."

  7. May 17, 2017

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    11 violations
    • "III. Preventing Contamination by Hands Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready-to-eat foods."
    • "3717-1-06.2(F) - Violation - Facilitie-disposable towels waste receptacle A handwashing lavatory or group of adjacent lavatories was not provided with a waste recepticle. "
    • "3717-1-06.2(C) - Violation - Facilities-hand drying provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
    • "3717-1-06.2(B) - Violation - Facilities-handwashing cleanser availability Each handwashing lavatory did not have a supply of hand cleanser."
    • "3717-1-04.4(A)(2) - Violation - Equipment,good repair, doors, seals Equipment components were not intact, tight or properly adjusted. "
    • "3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
    • "3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
    • "3717-1-03.4(C) - Violation - Thawing TCS-Temperature & Time Control TCS food was improperly thawed."
    • "3717-1-03.3(D)(6)(a) - Violation - Raw Animal Foods-Non-continuous Cooking-Procedures Pre-approved Non-continuously cooked raw animal foods written procedures not pre-approved by licensor."
    • "3717-1-03.4(D)(1) - Violation - Cooling TCS, temperature & time control (rapid cooling) TCS foods are not being properly cooled within the allowed time period."
    • "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."

  8. Feb 27, 2017

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    7 violations
    • "IV. Demonstration of Knowledge Person in Charge demonstrates knowledge by being certified in food protection, responding to food safety questions regarding the operation, or operation complies with the Ohio Administrative Code."
    • "3717-1-03.1(A)(3) - Violation - Approved Sources-properly labeled Food is not properly labeled on the container or package. "
    • "3717-1-03.2(I)(2) - Violation - Storage or display of unpackaged food in contact with water or ice Unpackaged food items are stored in undrained ice."
    • "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(C) - Violation - Thawing TCS-Temperature & Time Control TCS food was improperly thawed."
    • "3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
    • "3717-1-02.4(A)(2) - Violation - PIC-Level 2 Certification No manager has level 2 certification in food protection. "

  9. Feb 8, 2017

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    9 violations
    • "3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
    • "3717-1-04.4(Q) - Violation - Utensils, measuring devices-repair/calibration. Utensils, temperature measuring, or pressure measuring devices were not kept in good repair and/or calibration."
    • "3717-1-06.2(I)(3) - Violation - Facilities-lighting intensity prep and safety areas The light intensity was <50 foot candles in food prep or other area where employee safety is a factor."
    • "IV. Demonstration of Knowledge Person in Charge demonstrates knowledge by being certified in food protection, responding to food safety questions regarding the operation, or operation complies with the Ohio Administrative Code."
    • "3717-1-02.4(A)(2) - Violation - PIC-Level 2 Certification No manager has level 2 certification in food protection. "
    • "3717-1-03.1(A)(3) - Violation - Approved Sources-properly labeled Food is not properly labeled on the container or package. "
    • "3717-1-03.2(I)(2) - Violation - Storage or display of unpackaged food in contact with water or ice Unpackaged food items are stored in undrained ice."
    • "3717-1-03.4(C) - Violation - Thawing TCS-Temperature & Time Control TCS food was improperly thawed."
    • "3717-1-04.2(G)(1) - Violation - Food temperature measuring devices. The operator did not have a food thermometer readily accessible. "

  10. Feb 7, 2017

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    2 violations
    • "IV. Demonstration of Knowledge Person in Charge demonstrates knowledge by being certified in food protection, responding to food safety questions regarding the operation, or operation complies with the Ohio Administrative Code."
    • "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."

  11. Feb 3, 2017

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    10 violations
    • "3717-1-03.4(C) - Violation - Thawing TCS-Temperature & Time Control TCS food was improperly thawed."
    • "3717-1-03.2(I)(2) - Violation - Storage or display of unpackaged food in contact with water or ice Unpackaged food items are stored in undrained ice."
    • "3717-1-03.1(A)(3) - Violation - Approved Sources-properly labeled Food is not properly labeled on the container or package. "
    • "3717-1-02.4(A)(2) - Violation - PIC-Level 2 Certification No manager has level 2 certification in food protection. "
    • "3717-1-06.4(N) - Violation - Maintaining premises: unnecessary items and litter. There are unnecessary or nonfunctional items and /or litter on the premises. "
    • "3717-1-04.2(G)(1) - Violation - Food temperature measuring devices. The operator did not have a food thermometer readily accessible. "
    • "3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
    • "3717-1-04.4(Q) - Violation - Utensils, measuring devices-repair/calibration. Utensils, temperature measuring, or pressure measuring devices were not kept in good repair and/or calibration."
    • "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."
    • "3717-1-06.2(I)(3) - Violation - Facilities-lighting intensity prep and safety areas The light intensity was <50 foot candles in food prep or other area where employee safety is a factor."

  12. May 31, 2016

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    4 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 - TCS-cold holding TCS foods were being held at temperatures >41° F."
    • "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."
    • "3717-1-03.2(I)(1) - Violation - Food storage or display, contact with water or ice Food items are stored or displayed directly in contact with ice, water or undrained ice. "

  13. May 24, 2016

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    2 violations
    • "3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
    • "3717-1-03.2(I)(1) - Violation - Food storage or display, contact with water or ice Food items are stored or displayed directly in contact with ice, water or undrained ice. "

  14. May 17, 2016

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    4 violations
    • "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."
    • "3717-1-03.2(I)(1) - Violation - Food storage or display, contact with water or ice Food items are stored or displayed directly in contact with ice, water or undrained ice. "
    • "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 - TCS-cold holding TCS foods were being held at temperatures >41° F."

  15. Dec 16, 2015

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    7 violations
    • "3717-1-03.4(F)(1)(b) - Violation - PHF, 41F cold holding TCS foods were being held temperatures above 41F (5C). "
    • "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."
    • "III. Preventing Contamination by Hands Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready-to-eat foods."
    • "3717-1-06.2(C) - Violation - Handwashing Facilities - Hand Drying Provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
    • "3717-1-05.4(N)(1)(a) - Violation - Waste: refuse, recyclables: Covering receptacles. Inside waste receptacles and handling units use were not covered."
    • "3717-1-03.2(I)(1) - Violation - Food storage or display, contact with water or ice Food items are stored or displayed directly in contact with ice, water or undrained ice. "

  16. Nov 24, 2015

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    9 violations
    • "3717-1-06.2(C) - Violation - Handwashing 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."
    • "3717-1-06.2(I)(3) - Violation - Facilities: Lighting: Intensity The light intensity was not at least 50 foot candles (540 lux) on a surface where a food employee is working with food or working with utensils or equipment where employee safety is a factor."
    • "3717-1-04.5(B)(2) - Violation - Cleaning frequency-PHF Surfaces and/or utensils used for TCS foods not cleaned every four hours."
    • "3717-1-04.4(N) - Violation - Warewashing Equipment - Chemical Sanitization A chemical sanitizer was improperly used."
    • "3717-1-03.2(M)(2)(a) - Violation - Wiping cloths-- use limitation To prevent the growth of bacteria and the subsequent contamination of equipment, wiping cloths used for wiping food spills shall be stored in a chemical sanitizer of the appropriate concentration and shall be laundered daily."
    • "3717-1-03.2(I)(1) - Violation - Food storage or display, contact with water or ice Food items are stored or displayed directly in contact with ice, water or undrained ice. "
    • "3717-1-03.1(A)(3) - Violation - Approved Sources-- properly labeled Food is not properly labeled on the container or package. "
    • "3717-1-02.2(C) - Violation - Hands & arms--when to wash (handwashing) Food employee(s) did not wash hands in situations that specifically require them to do so. "

  17. Nov 20, 2015

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    15 violations
    • "III. Preventing Contamination by Hands Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready-to-eat foods."
    • "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."
    • "3717-1-06.2(I)(3) - Violation - Facilities: Lighting: Intensity The light intensity was not at least 50 foot candles (540 lux) on a surface where a food employee is working with food or working with utensils or equipment where employee safety is a factor."
    • "3717-1-06.2(C) - Violation - Handwashing Facilities - Hand Drying Provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
    • "3717-1-03.2(I)(1) - Violation - Food storage or display, contact with water or ice Food items are stored or displayed directly in contact with ice, water or undrained ice. "
    • "IV. Demonstration of Knowledge Person in Charge demonstrates knowledge by being certified in food protection, responding to food safety questions regarding the operation, or operation complies with the Ohio Administrative Code."
    • "3717-1-06.1(I)(1) - Violation - Facilities: Light bulbs: Protective shielding Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles."
    • "3717-1-05.4(N)(1)(a) - Violation - Waste: refuse, recyclables: Covering receptacles. Inside waste receptacles and handling units use were not covered."
    • "3717-1-04.5(B)(2) - Violation - Cleaning frequency-PHF Surfaces and/or utensils used for TCS foods not cleaned every four hours."
    • "3717-1-04.4(N) - Violation - Warewashing Equipment - Chemical Sanitization A chemical sanitizer was improperly used."
    • "3717-1-04.1(KK) - Violation - Food Equipment - Certification and Classification Equipment is not approved by a recognized testing agency or authority."
    • "3717-1-03.4(F)(1)(b) - Violation - PHF, 41F cold holding TCS foods were being held temperatures above 41F (5C). "
    • "3717-1-03.2(M)(2)(a) - Violation - Wiping cloths-- use limitation To prevent the growth of bacteria and the subsequent contamination of equipment, wiping cloths used for wiping food spills shall be stored in a chemical sanitizer of the appropriate concentration and shall be laundered daily."
    • "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."

  18. Nov 18, 2015

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    3 violations
    • "3717-1-03.1(A)(3) - Violation - Approved Sources-- properly labeled Food is not properly labeled on the container or package. "
    • "3717-1-02.2(C) - Violation - Hands & arms--when to wash (handwashing) Food employee(s) did not wash hands in situations that specifically require them to do so. "
    • "3717-1-02.4(A) - Violation - PIC - Assignment of Responsibility No person in charge present in the food facility. "

  19. Sep 21, 2015

    ✓

  20. Jul 7, 2015

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    14 violations
    • "3717-1-02.2(A) - Violation - Hands and Arms--Clean (handwashing) Food employee(s)' hands and/or arms are not clean. "
    • "X. Chemical Food additives approved and properly used. Toxic substances properly identified, stored, and used."
    • "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."
    • "IV. Demonstration of Knowledge Person in Charge demonstrates knowledge by being certified in food protection, responding to food safety questions regarding the operation, or operation complies with the Ohio Administrative Code."
    • "III. Preventing Contamination by Hands Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready-to-eat foods."
    • "3717-1-07.2 - Violation - Poisonous material-stock:retail sale separation. Poisonous or toxic materials for retail sale are stored above or adjacent to food, food equipment or utensils, linens, or single -service items. "
    • "3717-1-06.2(C) - Violation - Handwashing Facilities - Hand Drying Provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
    • "3717-1-06.1(I)(1) - Violation - Facilities: Light bulbs: Protective shielding Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles."
    • "3717-1-02.4(A) - Violation - PIC - Assignment of Responsibility No person in charge present in the food facility. "
    • "3717-1-02.4(C)(4) - Violation - PIC Duties--handwashing The person in charge was not ensuring that employees were effectively cleaning their hands as required. "
    • "3717-1-03.2(M)(1) - Violation - Wiping cloths--use limitation Cloths used for wiping food spills were not dry or used for other tasks. "
    • "3717-1-03.4(F)(1)(a) - Violation - TCS - Hot Holding TCS foods were being held at temperatures below 135° F or a roast was being held below 130° F."
    • "3717-1-03.4(F)(1)(b) - Violation - PHF, 41F cold holding TCS foods were being held temperatures above 41F (5C). "

  21. Jul 6, 2015

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    12 violations
    • "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(F)(1)(a) - Violation - TCS - Hot Holding TCS foods were being held at temperatures below 135° F or a roast was being held below 130° F."
    • "3717-1-03.2(M)(1) - Violation - Wiping cloths--use limitation Cloths used for wiping food spills were not dry or used for other tasks. "
    • "3717-1-02.4(C)(4) - Violation - PIC Duties--handwashing The person in charge was not ensuring that employees were effectively cleaning their hands as required. "
    • "3717-1-02.4(A) - Violation - PIC - Assignment of Responsibility No person in charge present in the food facility. "
    • "3717-1-02.2(A) - Violation - Hands and Arms--Clean (handwashing) Food employee(s)' hands and/or arms are not clean. "
    • "3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
    • "3717-1-04.2(B)(1) - Violation - Manual warewashing-sink compartment requirements. There is no three-compartment sink in the facility. "
    • "3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
    • "3717-1-04.4(N) - Violation - Warewashing Equipment - Chemical Sanitization A chemical sanitizer was improperly used."
    • "3717-1-07.2 - Violation - Poisonous material-stock:retail sale separation. Poisonous or toxic materials for retail sale are stored above or adjacent to food, food equipment or utensils, linens, or single -service items. "
    • "3717-1-07.1(E) - Violation - Poisonous or toxic material, sanitizer criteria The chemical sanitizer being used is not approved for food contact surfaces."

  22. Jul 1, 2015

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    19 violations
    • "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(F)(1)(b) - Violation - PHF, 41F cold holding TCS foods were being held temperatures above 41F (5C). "
    • "3717-1-03.4(F)(1)(a) - Violation - TCS - Hot Holding TCS foods were being held at temperatures below 135° F or a roast was being held below 130° F."
    • "3717-1-03.2(M)(1) - Violation - Wiping cloths--use limitation Cloths used for wiping food spills were not dry or used for other tasks. "
    • "3717-1-03.2(I)(1) - Violation - Food storage or display, contact with water or ice Food items are stored or displayed directly in contact with ice, water or undrained ice. "
    • "3717-1-03.1(A)(3) - Violation - Approved Sources-- properly labeled Food is not properly labeled on the container or package. "
    • "3717-1-02.4(C)(4) - Violation - PIC Duties--handwashing The person in charge was not ensuring that employees were effectively cleaning their hands as required. "
    • "3717-1-02.2(A) - Violation - Hands and Arms--Clean (handwashing) Food employee(s)' hands and/or arms are not clean. "
    • "VII. Protection from Contamination Food separated and protected; food contact surfaces cleaned and sanitized; proper disposition of returned, previously served, reconditioned, and unsafe food."
    • "IV. Demonstration of Knowledge Person in Charge demonstrates knowledge by being certified in food protection, responding to food safety questions regarding the operation, or operation complies with the Ohio Administrative Code."
    • "III. Preventing Contamination by Hands Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready-to-eat foods."
    • "3717-1-07.2 - Violation - Poisonous material-stock:retail sale separation. Poisonous or toxic materials for retail sale are stored above or adjacent to food, food equipment or utensils, linens, or single -service items. "
    • "3717-1-06.2(C) - Violation - Handwashing Facilities - Hand Drying Provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
    • "3717-1-06.1(I)(1) - Violation - Facilities: Light bulbs: Protective shielding Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles."
    • "3717-1-06.1(A) - Violation - Facilities: Floors, Walls, Ceilings: Cleanable The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable."
    • "3717-1-04.4(N) - Violation - Warewashing Equipment - Chemical Sanitization A chemical sanitizer was improperly used."
    • "3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
    • "X. Chemical Food additives approved and properly used. Toxic substances properly identified, stored, and used."
    • "3717-1-02.4(A) - Violation - PIC - Assignment of Responsibility No person in charge present in the food facility. "

  23. Apr 2, 2015

    –
    7 violations
    • "3717-1-02.4(B) - Violation - PIC Demonstration of Knowledge The person in charge was unable to demonstrate the necessary food safety knowledge. "
    • "3717-1-06.2(I)(3) - Violation - Facilities: Lighting: Intensity The light intensity was not at least 50 foot candles (540 lux) on a surface where a food employee is working with food or working with utensils or equipment where employee safety is a factor."
    • "3717-1-04.1(KK) - Violation - Food Equipment - Certification and Classification Equipment is not approved by a recognized testing agency or authority."
    • "3717-1-06.0(A)(1)(a) - Violation - Facilities: Floors, Walls, Ceilings Materials for indoor floor, wall, and ceiling surfaces are not smooth, durable, and easily cleanable for areas where food service activities or retail food establishment activities are conducted."
    • "3717-1-04.4(N) - Violation - Warewashing Equipment - Chemical Sanitization A chemical sanitizer was improperly used."
    • "3717-1-06.1(M)(1) - Violation - Facilities: Outer openings: Holes, gaps sealed Outer openings of a food facility were not protected against the entry of insects and rodents."
    • "3717-1-03.2(M)(2)(a) - Violation - Wiping cloths-- use limitation To prevent the growth of bacteria and the subsequent contamination of equipment, wiping cloths used for wiping food spills shall be stored in a chemical sanitizer of the appropriate concentration and shall be laundered daily."

  24. Dec 2, 2014

    –
    2 violations
    • "3717-1-04.1(KK) - Violation - Food Equipment - Certification and Classification Equipment is not approved by a recognized testing agency or authority."
    • "3717-1-06.0(A)(1)(a) - Violation - Facilities: Floors, Walls, Ceilings Materials for indoor floor, wall, and ceiling surfaces are not smooth, durable, and easily cleanable for areas where food service activities or retail food establishment activities are conducted."

  25. Dec 1, 2014

    –
    8 violations
    • "III. Preventing Contamination by Hands Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready-to-eat foods."
    • "3717-1-03.2(M)(2)(a) - Violation - Wiping cloths-- use limitation To prevent the growth of bacteria and the subsequent contamination of equipment, wiping cloths used for wiping food spills shall be stored in a chemical sanitizer of the appropriate concentration and shall be laundered daily."
    • "3717-1-06.2(I)(3) - Violation - Facilities: Lighting: Intensity The light intensity was not at least 50 foot candles (540 lux) on a surface where a food employee is working with food or working with utensils or equipment where employee safety is a factor."
    • "3717-1-06.2(C) - Violation - Handwashing Facilities - Hand Drying Provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
    • "3717-1-04.4(N) - Violation - Warewashing Equipment - Chemical Sanitization A chemical sanitizer was improperly used."
    • "3717-1-02.2(C) - Violation - Hands & arms--when to wash (handwashing) Food employee(s) did not wash hands in situations that specifically require them to do so. "
    • "3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
    • "VII. Protection from Contamination Food separated and protected; food contact surfaces cleaned and sanitized; proper disposition of returned, previously served, reconditioned, and unsafe food."

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