With the reopening of campus, Main Street is once again filled with life as students head toward their classes, stop by the dining halls, or sit outside as they socialize on Wednesday, Aug. 25 during the first week of the fall 2021 semester.
The Cincinnati Health Department has recorded a total of 50 health code violations at the University of Cincinnati’s (UC) four main dining halls on campus. The News Record reviewed inspection records maintained by the health department for 2021, during which the dining halls each had two standard inspections.
Violations included pest control issues, improper heating and cooling of food and insufficient protection from cross-contamination. However, the vast majority of the violations were either abated or corrected on site.
“Each inspection report is a ‘snapshot’ of a restaurant’s conditions on the day and time of that inspection,” the city’s website reads. “Any individual inspection may not be representative of the overall, long-term condition of the establishment.”
UC Food Services claims to serve nearly 2.5 million meals each year.
MarketPointe at Siddall – 20 violations; inspections on Feb. 1 and Sept. 13
- Food contact surfaces were dirty. The violation was abated.
- “One refrigerator at waffle station was not maintaining a temperature under 41°F. Facility was keeping it empty until it can be repaired so that it can maintain TCS (time/temperature control for safety) foods below 41°F.” The violation was not corrected.
- “Lighting in prep areas in cafeteria were noted below 50-foot candles. Ensure that at least 50-foot candles of lighting is provided.” The violation was not corrected.
- Cleaning cloth was not maintained in sanitizer solution between uses. The violation was abated.
- Cleaned equipment, utensils, laundered linens, single service or single use items were not stored in a clean, dry location away from contamination. The violation was abated.
- Handwashing sink did not reach a temperature of 100 degrees. The violation was abated.
- TCS foods in storage showed signs of thawing or refreezing. The violation was abated.
- Non-food contact surfaces were dirty. The violation was abated.
- TCS foods were held at temperatures greater than 41 degrees. The violation was abated.
- Poisonous or toxic materials were stored in a way that could contaminate food or kitchen equipment. The violation was abated.
- The presence of insects, rodents and other pests were not adequately controlled or minimized. The violation was abated.
- Bathroom lacked an approved hand drying provision. The violation was abated.
- Ready-to-eat food was not properly protected from cross-contamination by raw animal food. The violation was abated.
- “Observed cracked plastic food pans and metal strainer that had cracks in it.” The violation was corrected on site.
- “Observed employee items on shelf used for storing clean dishes.” The violation was not corrected.
- “Ready-to-eat, TCS food was not discarded by the date mark (garbanzo beans and pickled beets).” The violation was corrected …….