THE DAVE HERCHE CINCINNATI ATHLETIC CLUB

The restaurant's plumbing was damaged or not being properly maintained.

Code 5.1(S)(2)

3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Code 3.4(G)(4)

4.1(Z) - Temperature Measuring Device - Functionality

Code 4.1(Z)

Food stored in containers that aren't the original packaging must be labeled with the name of what's inside.

Code 3.2(D)

Employees are not following proper rules for reporting or managing illnesses that could spread through food.

Code 2.1(A)

2.4(A)(1) - IV. Demonstration of Knowledge - Assignment of Responsibility

Code 2.4(A)(1)

The restaurant does not have a written plan for safely cleaning up if a customer or employee vomits or has a diarrhea accident on the premises.

Code 2.4(C)(18)

3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition

Code 3.4(H)(1)

Equipment and utensils that come into direct contact with food are visibly dirty and need to be cleaned.

Code 4.5(A)(1)

3.2(K) - In-use utensils - between-use storage

Code 3.2(K)

Surfaces that don't directly touch food (like the outside of equipment or shelving) were not being cleaned as often as required.

Code 4.5(D)

The restaurant does not have a certified food safety manager on staff, or that person couldn't demonstrate proper knowledge of food safety practices.

Code 2.4(A)(3)

Raw or potentially dangerous foods are not being properly separated or packaged to prevent them from contaminating other foods.

Code 3.2(C)(1)(a)

The restaurant lacked working or accurate food thermometers to check that food is cooked or stored at safe temperatures.

Code 4.2(G)(1)

Handwashing soap was not available at a hand sink.

Code 6.2(B)