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.
"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
"Violation has been abated"
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, Jan 25, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 5, 2024
Not Abated
6 recorded violations
notedCode 3717-1-03.1(R)Food source and labeling
Official wording
"3717-1-03.1(R) - Violation - Shellstock-maintaining identification Shellfish tags were removed from the container, were improperly maintained or more than one shellfish container was in use."
Inspector’s notes
"OBSERVATION: 1. Shellfish tags were not maintained with containers of Oysters and Mussels while in use.
2. Last date of sale was not recorded on shellfish tag once empty.
3. Shellifish tags were not maintained for ninety days.
CORRECTIVE ACTION: Operator will properly maintain shellfish tags if Shellfish is served."
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.
"3717-1-03.5(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: Steak Frites are cooked to temperature, but not asterisked on the menu to the Consumer Advisory.
CORRECTIVE ACTION: Operator will add an asterisk next to Steak Frites and indicate "" Cooked to Order"" on the menu."
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(J)Water, plumbing, and sewage
Official wording
"3717-1-05.1(J) - Violation - Backflow prevention device-when required An air gap or an approved backflow prevention device is not installed as required."
Inspector’s notes
"OBSERVATION: Coffee machine in the 3rd floor kitchen does not have a backflow device installed.
CORRECTIVE ACTION: Operator will install per plumbing code."
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.
"OBSERVATION: 1. Black residue on areas of backsplash in ice machine on the 3rd floor.
2. Black and pink residue on areas of backsplash and upper portion inside of ice machine.
CORRECTIVE ACTION: Operator will drain ice, clean and sanitize machines."
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.
"3717-1-04.8(E)(1) - Violation - Equipment, linens, single-service items-storage. Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination."
Inspector’s notes
"Wine glasses were stored in close proximity to the dump sink at the 3rd floor bar."
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.
notedCode 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
"Heavy grease build up on the floor around the oven and pipes on the main cookline. Clean and maintain."
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.