ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
11 inspections
COMPLAINT - COMPLAINT
Mar 6, 2026
Approved - Minor Violations
1 recorded violation
notedCode 5.4(N)(2)Other
Official wording
5.4(N)(2) - Covering Receptacles
Inspector’s notes
Outdoor refuse/recyclables/returnables receptacles are not covered with tight fitting lids or doors.
Observed refuse receptacles where overfilled, lids could not be closed.
PIC removed refuse bags so lids could be closed.
+COS
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Mar 6, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 19, 2025
Approved - Minor Violations
4 recorded violations
notedCode 3.5(C)Food source and labeling
Official wording
3.5(C) - Food Labeling
Inspector’s notes
Food is not properly labeled.
Working containers of batter and icing were not labeled with common name.
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.
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 items in walk in cooler uncovered. Items were covered. +COS
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)(b) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
The food facility is not preventing cross contamination between different types of raw animal products.
Observed tenderized meat over fish. Raw animal product must be stored with chicken on the bottom, then tenderize meat, then whole meat, then fish, then ready to eat food. Tenderize meat was moved. +COS
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.
Grease compartment of fryers must be cleaned more frequently.
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, Dec 19, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 11, 2025
Not In Compliance
10 recorded violations
notedCode 3.2(C)(1)(b)Contamination
Official wording
3.2(C)(1)(b) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
The food facility is not preventing cross contamination between different types of raw animal products.
Observed fish, poultry, and beef being store in the wrong order in the walk in fridge. Raw animal product must be stored with chicken on the bottom, then tenderized meat, then whole meat, then fish, then ready to eat food.
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(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.
Ladles in dishwasher area were not clean to sight or touch. Operator stated that they were not in use and would get rid of them.
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.
Floors and inside grease compartment must be cleaned more frequently.
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.
Food is not properly labeled.
Working containers of powdered sugar and spice mixes were not labeled with common name.
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.
TCS food was improperly thawed.
Observed fish being thawed over ice. When thawing in that method ice should surround the container of food being thawed.
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.
2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products
Inspector’s notes
Employees were eating, drinking or using tobacco in non-designated areas.
Observed employee drink cup over food station. Drink cup was moved to prevent contamination.
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(B)(3) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s notes
Surfaces and/or utensils used for TCS foods not cleaned every 4 hours. Operator sent utencils to be wash, rised, and sanitiezed and started using new ones.
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 items in reach in cooler and walk in coolers uncovered. Items were covered.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
Dishwasher was not working during operating hours. Operator advised that they were aware and had a maintenance order in and would keep using the three compartment sink until it could be repaired.
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.
In-use utensils are improperly stored.
1. Observed bar spoons stored in stagnant water in a cup. Operator sent utensils to be wash, rinse, sanitized and stored them in a dry clean cup.
2. Scoops in bar area were stored over ice container. Scoops were stored in a 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.
Official record from Cincinnati Health Department, Dec 11, 2025 · Original Source
COMPLAINT - COMPLAINT
Jul 22, 2025
Approved - Minor Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jul 22, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 20, 2025
Approved - Minor Violations
4 recorded violations
notedCode 3.5(C)Food source and labeling
Official wording
3.5(C) - Food Labeling
Inspector’s notes
Food is not properly labeled. Working containers of food were not labeled.
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.
notedCode 2.4(A)(3)Permits, training, and postings
Official wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s notes
No manager had Ohio manager certification in food protection.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
There is no test kit available for measuring the concentration of the sanitizer.
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 3701-21-25 (K)Permits, training, and postings
Official wording
3701-21-25 (K) - Person in Charge Certification in Food Protection FSO
Inspector’s notes
No person in charge certified in food protection was at the FSO where it is needed.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Official record from Cincinnati Health Department, Jun 20, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 17, 2025
Not In Compliance
12 recorded violations
notedCode 6.3(C)(2)Permits, training, and postings
Official wording
6.3(C)(2) - Employee Accommodations-Designated Areas
Inspector’s notes
Lockers or other suitable facilities are located in an area where contamination of food, equipment, utensils, linens, or single-service or single-use articles can occur. Observed employee backpack on dry storage racks. Observed employee cups on coffee syrup counter. Observed bottle on prep cooler.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. Prep cooler was not maintaining TCS foods below 41ºF. Discontinue use of prep cooler for TCS foods until it can be ensured that they will be maintained below 41ºF.
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.
notedCode 3701-21-02(I)Permits, training, and postings
Official wording
3701-21-02(I) - Display of License
Inspector’s notes
FSO license not displayed onsite.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Food is not properly labeled. Working container of powdered sugar, spice mix, sauce bottles were not labeled with the name of food within.
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.
notedCode 3701-21-25 (K)Permits, training, and postings
Official wording
3701-21-25 (K) - Person in Charge Certification in Food Protection FSO
Inspector’s notes
No person in charge certified in food protection was at the FSO where it is needed.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
4.4(D) - Warewashing equipment: Cleaning Frequency
Inspector’s notes
Warewashing equipment and/or components were not cleaned throughout the day or before use. Observed build up of food residue in dishwasher.
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 license holder did not notify customers of the presence of major allergens as an ingredient in unpackaged food items served or sold to the customer.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 2.4(A)(3)Permits, training, and postings
Official wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s notes
No manager had Ohio manager certification in food protection. Observed no Ohio certified manager in food protection.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
3.5(E) - VII. Consumer Advisory - Consumer Advisory
Inspector’s notes
The consumer was not properly advised of the risk of consuming raw or undercooked animal foods. Observed items on menu that were not asterisked and observed no disclosure statement. PIC wrote out menu items, asterisked them, and provided proper reminder and disclosure. +COS
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.
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s notes
TCS foods were being held at temperatures >41° F. Observed sausage at 60ºF, pepper jack at 67ºF, shredded cheese 67ºF, and egg wash at 62ºF in prep cooler. TCS food discarded. +COS
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.
4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria
Inspector’s notes
A chemical sanitizer was unregistered or improperly used. Observed no chlorine in rinse of dishwasher in dish room. Observed no chlorine in dishwasher rinse of downstairs bar. Discussed utilizing three compartment sinks until dishwashers are adjusted to provide adequate sanitizer in rinse.
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.
There is no test kit available for measuring the concentration of the sanitizer. Observed no chlorine test strips.
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, Jun 17, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 18, 2024
Approved - Minor Violations
3 recorded violations
notedCode 3701-21-03Equipment and utensils
Official wording
3701-21-03 - Approval of Facility Layout and Equipment Specifications
Inspector’s notes
Facility constructed, remodeled, or equipment installed without prior written approval from the licensor.
Container bar is not approved for use. Contact Senior EHS, Trisha Blake for details on approval process. Discontinue use of container bar until it is properly approved.
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.
Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions.
Observed phone on prep table in kitchen and one on top of prep cooler.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4.2(G)(2) - Food temperature measuring devices for thin foods.
Inspector’s notes
The operator does not have a readily accessible thermometer capable of accurately measuring the temperature in thin foods.
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, Oct 18, 2024 · Original Source
COMPLAINT - COMPLAINT
Oct 4, 2024
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 4, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 4, 2024
Not In Compliance
13 recorded violations
notedCode 4.4(A)(2)Equipment and utensils
Official wording
4.4(A)(2) - Equipment, good repair, doors, seals
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. Refrigerator across from grill line was not maintaining TCS foods below 41°F. Refrigerator was adjusted. Do not place TCS foods back into unit until refrigerator will maintain TCS foods below 41°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.
Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food. Sample employee health reporting policy agreement was emailed to PIC.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
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. Observed shredded cheese holding at 55°F in prep cooler across from grill line. TCS foods were voluntarily discarded if they had been in unit for over 4 hours or moved to a refrigerator if holding for less than 4 hours in unit. Unit was adjusted. Do not place TCS foods in unit until it can be ensured that they will be maintained below 41°F.
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 wash solution temperature in a spray type warewasher was insufficient.
Wash temperature of upstairs bar was noted at 78°F, but needed to be at least 120°F. PIC said other dishwasher would be used until dishwasher could be adjusted or repaired.
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.
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.
The physical facilities were not maintained in good repair. Observed baseboard under three compartment sink in bad repair. Observed seal around sink in bad repair in dish room.
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.
Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions. Observed employee phone and beverages stored on tables in food prep areas. Observed employee items stored over beverage dispensers in basement.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3701-21-03 - Approval of Facility Layout and Equipment Specifications
Inspector’s notes
Facility constructed, remodeled, or equipment installed without prior written approval from the licensor.
Container Bar is not approved for use. Contact senior EHS, Trisha Blake for details on approval process.
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.
notedCode 2.4(A)(2)Permits, training, and postings
Official wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s notes
No manager has Ohio manager certification in food protection.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
4.4(N) - VII. Protection from Contamination - Warewashing Equipment
Inspector’s notes
A chemical sanitizer was unregistered, improperly used, or improperly produced.
Observed no chemical sanitizer in rinse for bar dishwasher (upstairs). PIC said that glasses and food contact surfaces would be washed in other bar dishwasher until it is repaired.
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.
4.2(G)(2) - Food temperature measuring devices for thin foods.
Inspector’s notes
The operator does not have a readily accessible thermometer capable of accurately measuring the temperature in thin foods.
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.
Unpasteurized eggs are being used to make products that are not fully cooked; or are being served without a consumer advisory; or are being served to a highly susceptible population. Observed raw shell eggs that were being offered in an undercooked form without a proper consumer advisory. PIC wrote consumer advisory at time of inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Nonfood-contact surfaces were not designed and constructed to allow easy cleaning and to facilitate maintenance. Observed string used as handle for steam table lid.
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 4, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 26, 2024
Not Abated
5 recorded violations
notedCode 3717-1-04.4(N)Chemicals
Official wording
"3717-1-04.4(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."
Inspector’s notes
"OBSERVATION: Observed no chlorine residual in sanitizer dispensed from three compartment sink.
CORRECTIVE ACTION: Manager stated that dishes would be run through the dishwasher which had adequate sanitizer and sanitizer buckets would be made up with manually added sanitizer. Manager said they would contact company to have dispenser adjusted."
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.
"3717-1-03.2(R) - Violation - Food storage-prohibited areas Food is stored in an unapproved location."
Inspector’s notes
"Observed spices stored under unshielded sewer lines."
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.
"3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
Inspector’s notes
"Observed accumulation of water under three compartment sink and missing baseboards/baseboards coming off from walls."
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.
"3717-1-03.5(E) - Violation - Food Labels-consumer advisory The consumer was not properly advised of the risk of consuming raw or undercooked animal foods."
Inspector’s notes
"OBSERVATION: Observed eggs and burgers offered in an undercooked form that did not have a consumer advisory.
CORRECTIVE ACTION: PIC discussed only offering these foods fully cooked until proper consumer advisory could be provided."
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.
notedCode 3717-1-05.1(B)(1)Water, plumbing, and sewage
Official wording
"3717-1-05.1(B)(1) - Violation - Approved system and cleanable fixtures Plumbing system is not designed, constructed, and installed according to the Ohio building code."
Inspector’s notes
"Observed chemical dispenser that was connected to mop sink faucent with backflow preventer when not in use. Observed three compartment sink faucet connected to chemical dispenser."
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.
Official record from Cincinnati Health Department, Apr 26, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 25, 2024
Approved - Minor Violations
5 recorded violations
notedCode 5.1(B)(1)Cleaning and sanitizing
Official wording
5.1(B)(1) - Approved system and cleanable fixtures
Inspector’s notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code.
Observed chemical dispenser that was connected to mop sink faucet with backflow preventer when not in use. Observed three compartment sink faucet connected to chemical dispenser.
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 consumer was not properly advised of the risk of consuming raw or undercooked animal foods.
Observed eggs and burgers offered in an undercooked form that did not have a consumer advisory. PIC discussed only offering these foods fully cooked until proper consumer advisory could be provided.
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.
4.4(N) - VII. Protection from Contamination - Warewashing Equipment
Inspector’s notes
A chemical sanitizer was unregistered, improperly used, or improperly produced.
Observed no chlorine residual in sanitizer dispensed from three compartment sink. Manager stated that dishes would be run through the dishwasher which had adequate sanitizer and sanitizer buckets would be made up with manually added sanitizer. Manager said they would contact company to have dispenser adjusted.
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.
The physical facilities were not maintained in good repair.
Observed accumulation of water under three compartment sink and missing baseboards/baseboards coming off from walls.
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.