ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Ohio Living Llanfair - Larchwood last inspected?
The most recent inspection on record was on Oct 6, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?
Yes: 3 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
8 inspections on record, from Dec 14, 2023 to Oct 6, 2026.
Has Ohio Living Llanfair - Larchwood ever been closed by the health department?
No closure appears in the 8 inspection records we hold for this business. The earliest is dated Dec 14, 2023.
The Full Inspection History
8 inspections
ROUTINE - CRITICAL CONTROL POINT
Oct 6, 2026
Approved - Minor Violations
3 recorded violations
notedCode 3.4(G)(4)Food temperature
Official Wording
3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Date marking was not done in a consistent manner according to the code.
Refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and held in a food service operation for more than twenty-four hours is to be clearly marked to indicate the date or day by which the food is to be consumed on the premises or discarded for a maximum of seven days. The day of preparation is counted as day one.
Observed food items with the prep date and not dated with the day to be consumed by or discarded. Ensure to date mark properly. Corrected.
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.
3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s Notes
Ready-to-eat food was not protected from cross-contamination by raw animal food.
Observed raw eggs over deli meat and raw chicken over lettuce in walk in cooler. Raw eggs were stored over spinach in prep cooler. Ensure to store raw animal products separate or below ready to eat foods to prevent contamination. Corrected.
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.
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
Observed rubber spatulas no longer smooth and easily cleanable. Person in charge to replace.
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.
Official record from Cincinnati Health Department, Oct 6, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 17, 2026
Approved - Minor Violations
9 recorded violations
notedCode 3.4(G)(4)Food temperature
Official Wording
3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Date marking was not done in a consistent manner according to the code. Observed no Discard dates on mashed potatoes, Turkey breast etc. PIC to assure all open processed foods (I.e. open Deli meats, cut lettuce, HB eggs etc) and prepared TCS Foods held > 24 hours have a DISCARD DATE. Best practice is to document both open/prep and use by dates on each item. All TCS foods must have a defined shelf life
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.
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s Notes
Food-contact surfaces were not clean to the sight and touch. Observed melted Ice cream in scoop holder at Ice Cream freezer--Clean and maintain clean
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.
3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s Notes
Food is stored unwrapped or in uncovered containers. Observed cooling baked goods on uncovered rolling cart--may place clean tray atop cooling foods
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough. Interior of cooler are soiled
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.
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s Notes
Working containers of poisonous/toxic materials are not labeled. Observed three chemical spray bottles with no labels--emptied. ID label all chemical spray bottles
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.
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. Observed expired Corn Beef and Meatballs along with molded Bread--Discarded. PIC to assure all TCS foods are disposed of as per Ohio Food Code
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.
The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable. Observed flaking drywall seams and peeling paint on ceiling in kitchen--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.
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 dish washer place clean dishes atop soiled cart
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.
Official record from Cincinnati Health Department, Apr 17, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 13, 2026
Approved - Minor Violations
7 recorded violations
notedCode 6.4(B)(1)Cleaning and sanitizing
Official Wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s Notes
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed mold on the wall behind dish machine. Replace caulk.
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.
Miscellaneous sources of contamination observed.
Employee's drink stored with consumer's food in service area cooler. Corrected on site.
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.
4.7(B)(5) - Frequency of Laundering - Specifications
Inspector’s Notes
Dry wiping cloths are not laundered as necessary.
Soiled towel in the back of shelf where old lids were stored. Keep dry and wet soiled rags and towels in tightly closed laundry bag or containers.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s Notes
Food-contact surfaces were not clean to the sight and touch.
Soiled and crusted can opener blade. Scrub clean blade.
Observed residues in the back of slicer. Clean slicer thoroughly. Corrected on site.
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
Soiled shelf below hand sink in cooking area.
Under the counter cooler bottom shelf was soiled.
Ice cream scoop well and scoop soiled. Keep all surfaces 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.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Old lids stored below hand sink by degreaser in cooking area. 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.
Official record from Cincinnati Health Department, Jan 13, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 14, 2025
Approved - Minor Violations
8 recorded violations
notedCode 6.4(H)Water, plumbing, and sewage
Official Wording
6.4(H) - Cleaning of Plumbing Fixtures
Inspector’s Notes
Plumbing fixtures are being kept clean and maintained.
Soiled hand washing sink by entrance door. Wash hand sink daily.
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.
Single-service articles that are intended for food-or lip-contact were not furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.
Clean soup spoons stored handle down.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
4.5(B)(5) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s Notes
Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency.
Little mold in ice machine. Discard ice clean and sanitize ice machine. Corrected on site.
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.
Maintenance tools such as brooms, mops, vacuum cleaners and similar items are improperly stored
Squeegi, broom and dust pan by table where clean food contact surfaces store, Corrected on site.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s Notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
No thermometer in under the counter cooler in cooking area. 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.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination.
Ice bucket stored face up on ice machine. Clean food contact surfaces must be stored inverted or face down or covered to prevent contamination..
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
Grime on sides of ice machine doors.
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.
TCS food was improperly thawed.
Observed ground beef thawing in food prep. sink water was not flowing out of the container. Submerge meat in water and water while water flowing out from the container. 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.
Official record from Cincinnati Health Department, Aug 14, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 5, 2025
Approved - Minor Violations
7 recorded violations
notedCode 7.0(B)Chemicals
Official Wording
7.0(B) - X. Chemical - Poisonous/toxic material
Inspector’s Notes
Working containers of poisonous/toxic materials are not labeled.
Unlabeled sanitizer by sink in service area. 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.
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s Notes
Non-food contact surfaces are dirty.
Ice cream freezer soiled with debris and ice cream drips.
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.
TCS food was improperly thawed.
Burger thawing hand sink without running water. Thaw TCS in container while water flowing out of the container or thaw in cooler on temp. 41 F or below. 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.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Cleaner stored close to grill and food. Keep chemicals in separate space away from food and food contact surfaces to prevent contamination. 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.
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.
Roast beef on temp. 48 F in overfilled container on line. Keep cold TCs food on temp. 41 F or below to prevent growth of bacterias. 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.
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
No thermometer in Lo Boy cooler in cooking area. Provide thermometer for daily temp. check.
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.
Equipment and/or components were not maintained in good working order.
Heat sanitizing ware washing machine wash temp. was not in required range or 155-165 F.
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.
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.
Expired coleslaw on shelf not discarded when date mark exceeded. Must discard TCS food on discard date. .
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Room adjacent to office had soiled floor in edges and below cabinets.
Moldy caulk on back wall of dish washing area.
Floor in chemical room soiled.
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.
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s Notes
Non-food contact surfaces are dirty.
Soiled microwave.
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.
The operator failed to remove dead pest(s) in a timely manner.
Observed dead roaches on glue trap in dry storage area.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Food is not properly labeled.
Unlabeled flour and sugar containers and sauces and dressing containers in upright cooler.
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.
Single-service articles that are intended for food-or lip-contact were not furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.
Clean spoon stored handles down in caddy.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
6.2(B) - III. Preventing Contamination by Hands - Facilities
Inspector’s Notes
Each handwashing lavatory did not have a supply of hand cleanser.
No soap at hand sink the kitchen by entrance door.
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.
Broken wall by cabinet above cove base in room adjacent to office.
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.
Thermometer was not readable in small deli cooler.
No thermometer in line cooler. Provide thermometer for daily temp.check.
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.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination.
Clean utensils stored in uncovered container.
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.
Storage area and enclosure for refuse/recyclables/returnables is not clean or free of unnecessary items.
Observed lots of grease and dirt crusted below grease trap. Pressure wash floor and keep it clean.
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.
6.2(E) - III. Preventing Contamination by Hands - Facilities
Inspector’s Notes
A handwashing sign was not posted at all handwashing lavatories.
No hand washing sign on hand sink in service area.
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.
3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked.
No discard date on brawtz. Ready -to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is MUST properly date marked.
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.
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s Notes
Food-contact surfaces were dirty.
Ice scooop stored on dusty surface. Store ice scoop on clean and sanitized surface to prevent contamination of ice.
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.
TCS food was improperly thawed.
Ribs thawing in stagnant water in 3 comp. sink. Thaw TCS food in food prep. sink in contaniner submerged in water while water flowing out of the pot.
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.
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
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.
No discard date on mesh potatoes prepared at the facility.
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.
4.5(B)(4)(e) - VII. Protection from Contamination - Cleaning frequency
Inspector’s Notes
Food storage equipment is not cleaned frequently enough.
Heavy mold growth inside ice machine. Discard ice clean and sanitize ice machine. Clean ice machine frequently to prevent mold growth.
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.
Official record from Cincinnati Health Department, Sep 11, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 14, 2023
Abated On-Site
9 recorded violations
notedCode 3717-1-03.4(G)(4)Food source and labeling
Official Wording
"3717-1-03.4(G)(4) - Violation - RTE TCS, date marking Date marking was not done in a consistent manner according to the code."
Inspector’s Notes
"OBSERVATION: RTE TCS, date marking
Date marking was not done in a consistent manner according to the code.
CORRECTIVE ACTION: PIC to assure all open processed foods (i.e Deli meats HB eggs etc) and prepared TCS foods held > 24 hours have a DISCARD DATE. Best practice is to document both open/prep and use by dates on each item"
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.
"3717-1-04.5(B)(1)(e) - Violation - Cleaning frequency-miscellaneous Food-contact surfaces or utensils not cleaned when they were contaminated."
Inspector’s Notes
"OBSERVATION: Cleaning frequency-miscellaneous
Food-contact surfaces or utensils not cleaned when they were contaminated. Observed Pink Yeast on Ice Machine shield
CORRECTIVE ACTION: Drain, clean and sanitize Ice Machine"
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(Q) - Violation - Food Storage-preventing contamination form the premises Food items are not protected from contamination during storage."
Inspector’s Notes
"Food Storage-preventing contamination form the premises
Food items are not protected from contamination during storage. Discontinue storing boxes of food or pans of food directly on floor inside walk ins"
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.
"3717-1-05.4(N)(2) - Violation - Refuse/recyclables/returnables-covered outside Outdoor refuse/recyclables/returnables receptacles are not covered with tight fitting lids or doors."
Inspector’s Notes
"Refuse/recyclables/returnables-covered outside
Outdoor refuse/recyclables/returnables receptacles are not covered with tight fitting lids or doors."
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.
"3717-1-05.4(P) - Violation - Refuse/recyclables/returnables-unnecessary items Storage area and enclosure for refuse/recyclables/returnables is not clean or free of unnecessary items."
Inspector’s Notes
"Refuse/recyclables/returnables-unnecessary items
Storage area and enclosure for refuse/recyclables/returnables is not clean or free of unnecessary items. Observed puddled grease on ground outside grease pit"
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 3717-1-06.4(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
"Facilities: Cleaning: Frequency
The physical facilities are not cleaned as often as necessary to keep them clean. Dust build up on ceiling vents"
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(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."
Inspector’s Notes
"OBSERVATION: 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. Expired dressings and pudding (11/28) Discarded
CORRECTIVE ACTION: PIC To assure all TCS foods are disposed of as per Ohio Food Code"
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.
"OBSERVATION: Equipment cleanliness-food contact
Food-contact surfaces were dirty.
CORRECTIVE ACTION: Wash and sanitize can opener balde after each use"
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.
"3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
Inspector’s Notes
"Temperature Measuring Devices
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
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.