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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
ROUTINE - CRITICAL CONTROL POINT
Oct 23, 2024
Approved - Minor Violations
3 recorded violations
notedCode 5.1(S)(2)Water, plumbing, and sewage
Official wording
5.1(S)(2) - Plumbing system
Inspector’s notes
Plumbing system is not maintained in good repair.
Observing grease trap leaking onto floor of basement. It must be emptied and the seals must be checked to ensure it is not leaking.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observing a buildup of grease surrounding the grease trap in the basement. It 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.
Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
Observed a buildup of grease on the ventilation hood and it's filters. They must be cleaned.
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 23, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 31, 2024
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jul 31, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 22, 2024
Not In Compliance
7 recorded violations
notedCode 4.5(D)Cleaning and sanitizing
Official wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed a buildup on the surface of the stove. It must be cleaned.
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.
Windows or doors were not protected against insects and rodents.
Observed a gap between the door frame and door at the back of facility. The gaps must be filled to prevent rodents and insects from entering.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Date marking was not done in a consistent manner according to the code.
Observed foods being stored with no date marks. Date marking must be done in a consistent manner according to the code.
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.
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 the cooler by the back door not holding food at >41° F. The cooler must be fixed and TCS foods must not be kept in there until it is fixed.
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 physical facilities are not cleaned as often as necessary to keep them clean.
Observed a buildup under the grease trap in basement. It must be cleaned.
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.
4.5(B)(4)(b) - VII. Protection from Contamination - Cleaning frequency
Inspector’s notes
Utensils or equipment are not cleaned at the proper frequency or the frequency is not documented
Observed a buildup on the large pot being used at the stove. It must be cleaned more frequently.
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.
Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
Observed a buildup of grease and dust on the ventilation hood filters. They must be cleaned.
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.