Mesivta of Cincinnati

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(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding

Code 3.4(F)(1)(b)

5.1(O)(1) - III. Preventing Contamination by Hands

Code 5.1(O)(1)

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)

The person in charge of the establishment is not properly fulfilling their responsibility to ensure employees follow food safety rules, including staying home when sick.

Code 2.4(C)(16)

2.4(C)(12) - IV. Demonstration of Knowledge

Code 2.4(C)(12)

3.1(A)(3) - V. Food from Approved Source - Sources - Compliance with Food Law

Code 3.1(A)(3)

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

Code 3.2(K)

4.7(A) - Clean linens.

Code 4.7(A)

4.0(I) - Nonfood-Contact Surfaces - Materials

Code 4.0(I)

6.2(I)(2) - Lighting - intensity

Code 6.2(I)(2)

3.2(M)(2)(a) - Wiping cloths - use limitation

Code 3.2(M)(2)(a)

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

Code 4.5(A)(1)