COMPLAINT - COMPLAINT
Oct 21, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 21, 2026 · Original Source
Approved - No Violations
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was The Oak Tavern last inspected?
- The most recent inspection on record was on Oct 21, 2026. The result listed by Cincinnati Health Department was “Approved - No Violations”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 7 inspections on record, from Oct 11, 2023 to Oct 21, 2026.
- Has The Oak Tavern ever been closed by the health department?
- No closure appears in the 7 inspection records we hold for this business. The earliest is dated Oct 11, 2023.
The Full Inspection History
7 inspectionsROUTINE - CRITICAL CONTROL POINT
Sep 18, 2026
Approved - Minor Violations
7 recorded violations
notedCode 4.5(D)Cleaning and sanitizing
Official Wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough. Soiled nozzle holders in bar. Clean it regularly.
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 6.4(L)Pests
Official Wording
6.4(L) - Removing Dead or Trapped Pests
Inspector’s Notes
The operator failed to remove dead pest(s) in a timely manner. Lots of dead flies on fly trap. Remove trap when is full. Corrected on site.
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.
More about signs of rodents or insectsnotedCode 3.2(D)Other
Official Wording
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s Notes
Working containers of food are not properly labeled. Unlabeled salt in the kitchen.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 7.1(A)Chemicals
Official Wording
7.1(A) - X. Chemical - Storage: Separation
Inspector’s Notes
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. chemicals stored on bar counter and on cart by kitchen where food contact surfaces stored. Keep all chemicals away or below 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.
More about chemicals stored or used unsafelynotedCode 6.2(C)Handwashing
Official Wording
6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
Inspector’s Notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision. No paper towels at hand washing sink in the bar. Provide paper towels on each hand sink.
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 6.4(A)Facility maintenance
Official Wording
6.4(A) - Repairing
Inspector’s Notes
The physical facilities were not maintained in good repair. dry wall peeling and chipping above in cooler where same day use items stored. Fix wall.
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 issuesnotedCode 4.4(A)(2)Equipment and utensils
Official Wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted. Gap in filters under the hood. Replace with correct size filters to cover gap.
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, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 27, 2025
Approved - Minor Violations
3 recorded violations
notedCode 5.1(S)(2)Water, plumbing, and sewage
Official Wording
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s Notes
Plumbing system is not maintained in good repair. Base of faucet at prep sink is dripping--repair
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.
More about water, plumbing, or sewage problemsnotedCode 6.1(A)Facility maintenance
Official Wording
6.1(A) - Floors, walls, and ceilings
Inspector’s Notes
The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable. Poured flooring, chipped paint on walls--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.
More about building upkeep issuesnotedCode 4.4(A)(2)Equipment and utensils
Official Wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted. Replace door gasket on all coolers/freezer in kitchen
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, Oct 27, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 19, 2025
Approved - Minor Violations
4 recorded violations
notedCode 6.1(M)Other
Official Wording
6.1(M) - Outer Openings - Protected
Inspector’s Notes
Outer openings of a food facility were not protected against the entry of insects and rodents. Discontinue propping exterior doors open, unless an air curtain or screen is installed
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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 dust build up on walls and ceiling in kitchen--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.
More about cleaning or sanitizing problemsnotedCode 3.2(T)Contamination
Official Wording
3.2(T) - Food Preparation - Preventing Contamination from the Premises
Inspector’s Notes
Food is not protected from environmental sources of contamination during preparation. Provide a barrier between three compartment sink and prep sink
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.
More about food not protected from contaminationnotedCode 4.4(A)(2)Equipment and utensils
Official Wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted. replace torn door gaskets on small freezer and coolers. Repair/replace damaged chemical shelf in dish area
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, May 19, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 3, 2024
Approved - Minor Violations
11 recorded violations
notedCode 6.1(M)(1)Other
Official Wording
6.1(M)(1) - Facilities
Inspector’s Notes
Outer openings of a food facility were not protected against the entry of insects and rodents. Assure all basement drains are tightly sealed
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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. ID label 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.
More about chemicals stored or used unsafelynotedCode 3.4(H)(1)Food temperature
Official Wording
3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
Inspector’s Notes
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 Ham--Discarded. PIC to assure all TCS Foods are disposed of as per Ohio Food Code. All open processed foods (i.e. Deli meats etc) and Prepared TCS foods (i.e. Dressings, cooked chicken etc) held > 24 hours must have a DISCARD DATE. Best practice is to document both open/prep and use by dates on each item. Most foods have a shelf life of the day a food is opened or prepped plus six days.
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 6.4(F)Other
Official Wording
6.4(F) - Facilities: Mops: Drying
Inspector’s Notes
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3701-21-22Other
Official Wording
3701-21-22 - Food Choking
Inspector’s Notes
Facility did not have accessible instructions for removing food of a choking victim.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4.5(B)(1)(e)Contamination
Official Wording
4.5(B)(1)(e) - VII. Protection from Contamination - Cleaning frequency
Inspector’s Notes
Food-contact surfaces or utensils not cleaned when they were contaminated. Observed pink yeast and mold on Ice Maschine shield. 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.
More about food not protected from contaminationnotedCode 3.2(M)(2)(a)Cleaning and sanitizing
Official Wording
3.2(M)(2)(a) - Wiping cloths
Inspector’s Notes
Wet wiping cloth was not maintained in a sanitizer solution between uses.
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 4.4(A)(1)Equipment and utensils
Official Wording
4.4(A)(1) - Equipment
Inspector’s Notes
Equipment and/or components were not maintained in good working order. Floor on inside of Beer cooler (ground level) is rusted
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 issuesnotedCode 6.1(A)Facility maintenance
Official Wording
6.1(A) - Facilities: Floors, walls, and ceilings
Inspector’s Notes
The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable. Chipped paint on walls in kitchen
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 issuesnotedCode 6.4(B)(1)Cleaning and sanitizing
Official Wording
6.4(B)(1) - Facilities: Cleaning: Frequency
Inspector’s Notes
The physical facilities are not cleaned as often as necessary to keep them clean. Stair treads are soiled, Grease build up on floor and walls behind grills, Dust on walls above three comp sink--Clean. Remove any unused, unnecessary items
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 4.5(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. Dust build up on ceiling in walk in cooler, Grease build up on exterior of fryer and shelving--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.
More about cleaning or sanitizing problemsOfficial record from Cincinnati Health Department, Dec 3, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 27, 2024
Approved - Minor Violations
10 recorded violations
notedCode 6.4(B)(1)Cleaning and sanitizing
Official Wording
6.4(B)(1) - Facilities: Cleaning: Frequency
Inspector’s Notes
The physical facilities are not cleaned as often as necessary to keep them clean. Dust build up on walls above Prep sink--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.
More about cleaning or sanitizing problemsnotedCode 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. PIC to assure all open processed foods (i.e Deli meats etc) and prepared TCS foods (i.e HB eggs, cooked chicken etc) 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 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 3.4(F)(1)(a)Food temperature
Official Wording
3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s Notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F. Observed Chili held at 105 degrees F--Reheated to 165 degrees F. Maintain hot TCS foods at 135 degrees F or above
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)(1)Contamination
Official Wording
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s Notes
Food-contact surfaces were dirty. Observed mold on pop gun nozzle at Bar. Maintain food contact surfaces clean daily
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.
More about food not protected from contaminationnotedCode 6.1(A)Facility maintenance
Official Wording
6.1(A) - Facilities: Floors, walls, and ceilings
Inspector’s Notes
The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable. Chipped paint on walls in stairwells
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 issuesnotedCode 3.2(T)Other
Official Wording
3.2(T) - Food preparation
Inspector’s Notes
Food is not protected from environmental sources of contamination during preparation. Provide a barrier between Food Prep sink and three comp sink
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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. Interior of microwave and hand sink are soiled--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.
More about cleaning or sanitizing problemsnotedCode 3.3(H)(1)Food temperature
Official Wording
3.3(H)(1) - VI. Time/Temperature Controlled Safety Food - Reheating For Hot Holding
Inspector’s Notes
Reheated TCS food was not heated to 165F
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 4.1(Y)Food temperature
Official Wording
4.1(Y) - Temperature Measuring Devices
Inspector’s Notes
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.
More about food kept at an unsafe temperaturenotedCode 3.2(K)Equipment and utensils
Official Wording
3.2(K) - In-use utensils - between-use storage
Inspector’s Notes
In-use utensils are improperly stored. Discontinue storing in-use knives between cooler lids--store in clean dry location
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, Jun 27, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 11, 2023
Not Abated
13 recorded violations
notedCode 3717-1-04.5(B)(1)(e)Contamination
Official Wording
"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 mold 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.
More about food not protected from contaminationnotedCode 3717-1-03.2(C)(2)Contamination
Official Wording
"3717-1-03.2(C)(2) - Violation - Protection from Contamination-Food Storage Food is stored unwrapped or in uncovered containers."
Inspector’s Notes
"OBSERVATION: Protection from Contamination-Food Storage Food is stored unwrapped or in uncovered containers. Uncovered foods on rolling carts CORRECTIVE ACTION: May place a clean tray atop cooling foods on rolling carts"
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.
More about food not protected from contaminationnotedCode 3717-1-06.0(A)(1)(a)Cleaning and sanitizing
Official Wording
"3717-1-06.0(A)(1)(a) - Violation - Facilities-floors, walls, ceilings Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted."
Inspector’s Notes
"Facilities-floors, walls, ceilings Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted. Chipped paint, damaged plaster and Particulate board throughout kitchen. Repair wall to provide a smooth cleanable surface. FRP board is one option"
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 3717-1-04.8(F)Cleaning and sanitizing
Official Wording
"3717-1-04.8(F) - Violation - Storage-prohibitions. Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area."
Inspector’s Notes
"Storage-prohibitions. Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area. Discontinue storing boxes of cups etc directly on floor"
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 3717-1-03.2(T)Contamination
Official Wording
"3717-1-03.2(T) - Violation - Food preparation-preventing contamination Food is not protected from environmental sources of contamination during preparation."
Inspector’s Notes
"Food preparation-preventing contamination Food is not protected from environmental sources of contamination during preparation. Provide a barrier between hand sink, prep sink and three compartment sinks"
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.
More about food not protected from contaminationnotedCode 3717-1-06.4(L)Pests
Official Wording
"3717-1-06.4(L) - Violation - Facilities: Removing pests: The operator failed to remove dead pest(s) in a timely manner. "
Inspector’s Notes
"Facilities: Removing pests: The operator failed to remove dead pest(s) in a timely manner. Observed several dead roaches on glue traps"
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.
More about signs of rodents or insectsnotedCode 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. Floors, walls and perimeter of floors throughout facility are soiled, including stair wells--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.
More about cleaning or sanitizing problemsnotedCode 3717-1-05.4(P)Cleaning and sanitizing
Official Wording
"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. Clean patio area in rear -maintain clean and free of clutter"
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 3717-1-05.1(S)(2)Water, plumbing, and sewage
Official Wording
"3717-1-05.1(S)(2) - Violation - Plumbing system-maintained in good repair Plumbing system is not maintained in good repair."
Inspector’s Notes
"Plumbing system-maintained in good repair Plumbing system is not maintained in good repair. Pipe beneath three compartment sink at bar is leaking--Repair"
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.
More about water, plumbing, or sewage problemsnotedCode 3717-1-04.4(A)(2)Equipment and utensils
Official Wording
"3717-1-04.4(A)(2) - Violation - Equipment,good repair, doors, seals Equipment components were not intact, tight or properly adjusted. "
Inspector’s Notes
"Equipment,good repair, doors, seals Equipment components were not intact, tight or properly adjusted. Replace door gasket on small cooler"
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 issuesnotedCode 3717-1-03.2(Q)Contamination
Official Wording
"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 directly on floor inside walk-in"
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.
More about food not protected from contaminationnotedCode 3717-1-06.1(M)(3)Pests
Official Wording
"3717-1-06.1(M)(3) - Violation - Facilities-windows, doors protected Windows or doors were not protected against insects and rodents."
Inspector’s Notes
"Facilities-windows, doors protected Windows or doors were not protected against insects and rodents. Discontinue propping exter ior doors open"
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.
More about signs of rodents or insectsnotedCode 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 etc.) and prepared TCS foods (i.e cooked Chicken, cut vegetables, etc) held > 24 hours has 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.
More about food source, dating, or labeling problemsOfficial record from Cincinnati Health Department, Oct 11, 2023 · Original Source