4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed buildup on hood baffles in prep area. Clean more often.
Observed buildup on big plastic containers. Clean more often.
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 nonfood contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth.
Observed metal tables in prep area no longer corrosion resistant. Clean or replace.
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 4, 2026 · Original Source
COMPLAINT - COMPLAINT
May 21, 2026
Approved - Minor Violations
2 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.
1. Observed build up on hood gaskets in prep area. Clean more frequently.
2. Observed build up on fan in prep area. Clean before using.
3. Observed dust build up in ceiling vents above prep area. Clean more frequently.
4. Observed build up on the outside of conatiners. Clean more frequently.
5 Observed build up on racks in walk-in cooler and walk in freezer. Clean more frequently.
6. Observed excess build up in hot holding unit. Clean 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.
Outer openings of a food facility were not protected against the entry of insects and rodents.
Observed back door open while food was being prepped. Screen door was closed but was in disrepair. Both doors must be closed until screen door is repaired. Once screen door is repaired it may be used.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, May 21, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 21, 2026
Not In Compliance
23 recorded violations
notedCode 2.2(C)Handwashing
Official wording
2.2(C) - III. Preventing Contamination by Hands - Hands and arms - When to Wash
Inspector’s notes
Food employee(s) did not wash hands in situations that specifically require them to do so.
Observed food employee did not wash hands when fisnishing working with raw meat and changing gloves. Employee was informed to wash hands when changing activities especially when working with raw animal food.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
notedCode 2.4(B)(1)Permits, training, and postings
Official wording
2.4(B)(1) - IV. Demonstration of Knowledge - Demonstration of Knowledge
Inspector’s notes
The person in charge was unable to demonstrate the necessary food safety knowledge by having no critical violations during the current inspection.
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.
7.1(P) - X. Chemical - Other Personal care items - Storage
Inspector’s notes
Personal care items are not stored in a designated employee storage area.
Observed employee items in prep area near food or on top of food. Assure employees are placing items in employee designated areas.
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.
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s notes
Access to handwashing facility blocked.
Observed handwashing sink near prep area entrance being blocked by big fan. Fan was moved to allow say access to handwashing sink. +COS
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed debris accumulation on floors in walk in cooler and walk in freezer. Clean 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.
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Coolers in prep area were missing thermometers. Obtain thermometers and place them in the warmest part of the cooler.
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(A) - VI. Time/Temperature Controlled Safety Food - Frozen food
Inspector’s notes
Foods in frozen storage exhibit signs of thawing or refreezing.
Frozen meat in walk in freezer showed signs of refreezing. Discard food.
Soup showed signs of thawing in freezer walk-in. Discard food.
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 nonfood contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth.
Observed metal tables in the prep area no longer corrosion resistant. Clean or replace.
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.
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
Observed containers pooling water on ridges when air drying. Air dry on the side so water does not pool on ridges.
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.
Water under pressure is not available to all fixtures, equipment, and nonfood equipment that are required to use water.
Observed handwashing sink not being able to provide water. Repair sink.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
In-use utensils are improperly stored.
1. Observed rice scoops stored in stagnant water. Keep utensil in clean dry area.
2. Observed wok range utensils stored on wok range. Place utensils in clean dry surface between uses.
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.
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
Observed various items missing date marking in walk in cooler. Items were date marked +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.
3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
Inspector’s notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F.
1. Observed soup holding at 85 F in hot holding equipment. Equipment was turned up in temperature. Soup was reheated to 165 F to hold at 135F. +COS
2. Observed fried crab raggun holding at 110 F under hot holding equipment. Equipment was turned up and food was discarded. +COS
3. Observed cooked chicken holding at 91 F over wok range. Chicken was 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.
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 cooked chicken holding at 73 F for less than four hours on prep table. Chicken was placed in walk-in.
Observed beef holding at 67 F for less than four hours on prep table. Beef was placed in walk-in. +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.
4.5(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.
Observed biofilm inside soda gun. Salad gun was cleaned and sanitized +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)(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 tenderized pork placed underneath drying rack uncovered. Top layer of meat was discarded. Container was wrapped.
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(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens
Inspector’s notes
Food is contacting an unclean surface.
Observed employee water bottles placed on top of raw chicken. Chicken and water bottles were discarded. +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)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Ready-to-eat food was not protected from cross-contamination by raw animal food.
Observed fish beeing stored over cooked chicken in walk in cooler. Store ready to eat food on the top, then fish, then whole meat, then tenderized meat and chicken on the bottom.
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.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Observed chemicals beeing stored over single service utensils in front cashier area. Chemicals were moved. +COS
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
Observed walk in freezer door not being able to close. Repair door so equipment works properly.
Observed observed walk in cooler pipe unattached. Repair cooler.
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
1. Observed build up on hood gaskets in prep area. Clean more frequently.
2. Observed build up on fan in prep area. Clean before using.
3. Observed dust build up in ceiling vents above prep area. Clean more frequently.
4. Observed build up on the outside of conatiners. Clean more frequently.
5 Observed build up on racks in walk-in cooler and walk in freezer. Clean more frequently.
6. Observed excess build up in hot holding unit. Clean 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.
Outer openings of a food facility were not protected against the entry of insects and rodents.
Observed back door open while food was being prepped. Screen door was closed but was in disrepair. Repair door and maintain it closed to prevent presence of pests.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, May 21, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 3, 2026
Approved - Minor Violations
5 recorded violations
notedCode 4.8(E)(1)(3)Equipment and utensils
Official wording
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s notes
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination.
Observed single service items being stored on the floor. Manager placed items on a shelf and advised they would be stored 6-inches from the floor moving forward.
+COS
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.
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage.
Observed container of rice being stored on the floor. Manager placed rice on a shelf and advised foods would be stored 6-inches from the floor moving forward.
+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.
3.4(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 date marks not being used. Manager placed date marks on foods and advised they would be used moving forward.
+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.
3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens
Inspector’s notes
Food is contacting an unclean surface.
Observed an open can sitting in the ice within ice machine. Manager removed can, emptied ice machine, and sanitized it.
+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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed a buildup on the floor of the walk-in freezer. 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.
Official record from Cincinnati Health Department, Feb 3, 2026 · Original Source
COMPLAINT - COMPLAINT
Feb 3, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Feb 3, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 12, 2025
Approved - Minor Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 12, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 5, 2025
Not In Compliance
2 recorded violations
notedCode 6.4(K)Pests
Official wording
6.4(K) - Controlling Pests
Inspector’s notes
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
1. Observed rodent droppings in multiple areas of facility. They must be cleaned up and the areas sanitized.
2. Observed cockroaches within storage stairwell. Their presence must be controlled.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
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.
Official record from Cincinnati Health Department, Aug 5, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 22, 2025
Not In Compliance
9 recorded violations
notedCode 4.5(A)(1)Contamination
Official wording
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.
Observed a buildup within the ice machine. It must be cleaned.
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.
6.4(D)(1) - Cleaning Ventilation Systems- Nuisance and Discharge
Inspector’s notes
Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
Observed a buildup within the ventilation hood. 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.
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
Observed cutting boards in use that are no longer cleanable. They must be replaced.
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.
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
Observed dishes being stacked without allowing adequate time to air dry. All dishes must be air dried before storage.
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.
6.1(K)(2) - Insect Control Devices - Design and Installation
Inspector’s notes
Insect control devices are improperly located.
Observed fly strips hangin above food prep areas. They must be hung in areas where there is no contamination risk to foods.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
1. Observed rodent droppings in multiple areas throughout facility. They must be cleaned up and the areas sanitized.
2. Observed cockroaches in soda storage area. Their presence must be adequately minimized.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
TCS food was improperly thawed.
Observed frozen chicken being thawed without running water. Foods being thawed at room temp must be thawed with cool, running water over it.
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.
2.1(A) - I. Employee Health - Management and Personnel - Employee Health
Inspector’s notes
License holder did not ensure food employee(s) report certain diseases, symptoms or high risk situations as obligated by law including providing necessary additional information.
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.
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.
Official record from Cincinnati Health Department, Jul 22, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 21, 2025
Approved - Minor Violations
1 recorded violation
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.
Official record from Cincinnati Health Department, Feb 21, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 18, 2025
Not In Compliance
7 recorded violations
notedCode 4.8(E)(1)(3)Equipment and utensils
Official wording
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s notes
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination.
Observed boxes of single-use items being stored on the floor of the stairwell. They must be stored at least 6-inches from the floor.
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)(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.
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 some items being dated with 8 days and other with less. Employees must be trained on how to date mark. Use-by dates should be no more than 6 days following the prep date.
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.
3.2(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 eggs being stored above other foods within the walk-in cooler. Raw foods must be stored under RTE foods to prevent cross 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.
4.4(D) - Warewashing equipment: Cleaning Frequency
Inspector’s notes
Warewashing equipment and/or components were not cleaned throughout the day or before use.
Observed a buildup within the dishwasher. 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.
6.4(D)(1) - Cleaning Ventilation Systems- Nuisance and Discharge
Inspector’s notes
Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
Observed a buildup within both ventilation hoods. 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.
3.4(E)(1) - VI. Time/Temperature Controlled Safety Food - Cooling methods
Inspector’s notes
The operator is not using an effective method for cooling.
Observed cooked chicken being cooled by leaving it at room temperature. The cooked chicken must be chilled in ice, then placed in the cooler.
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, Feb 18, 2025 · Original Source
COMPLAINT - COMPLAINT
Oct 16, 2024
Approved - Minor Violations
1 recorded violation
notedCode 6.4(K)Pests
Official wording
6.4(K) - Facilities: Pest control:
Inspector’s notes
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed rodent dropping on floor of storage closet in back area. Manager cleaned area and advised they would continue keeping the storage area, and the rest of restaurant, clean.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Cincinnati Health Department, Oct 16, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 10, 2024
Approved - Minor Violations
1 recorded violation
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 level 2 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.
Official record from Cincinnati Health Department, Oct 10, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 12, 2024
Not In Compliance
2 recorded violations
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 level 2 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.
6.4(N) - Maintaining premises: unnecessary items and litter.
Inspector’s notes
There are unnecessary or nonfunctional items and /or litter on the premises.
Observed litter and unnecessary items in the back yard area. It must be removed.
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.
Official record from Cincinnati Health Department, Sep 12, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 29, 2024
Not In Compliance
7 recorded violations
notedCode 6.4(B)(1)Cleaning and sanitizing
Official wording
6.4(B)(1) - Facilities: Cleaning: Frequency
Inspector’s notes
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed standing water in the closet at back of kitchen. The water must be removed and the source must be found and fixed to prevent future standing water.
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 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 level 2 certification in food protection.
The person who has a level 2 certification for the facility must be capable of being present to direct employees to comply with food safety regulations, or someone who capable of fulfilling these duties must get a level 2 certification.
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.
Windows or doors were not protected against insects and rodents.
Observed gaps in between the bottom of doors and the floor at multiple entrances in the facility. Door sweeps must be installed the prevent the entrance of pests.
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 most items in the facility not in compliance with date marking procedure. Date marking must be done in a consistent manner.
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 presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed rodent droppings in the stairwell at back of facility. The dropping must be removed and the floor and floor-wall junctions must be cleaned.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
notedCode 2.4(C)(13)Permits, training, and postings
Official wording
2.4(C)(13) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s notes
Employees are not properly trained in food safety.
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.
6.4(N) - Maintaining premises: unnecessary items and litter.
Inspector’s notes
There are unnecessary or nonfunctional items and /or litter on the premises.
Observed several unnecessary items and litter in multiple areas surrounding the building. All unused items and litter must be removed.
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.
Official record from Cincinnati Health Department, Aug 29, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 22, 2024
Not In Compliance
12 recorded violations
notedCode 3.4(C)Food temperature
Official wording
3.4(C) - Thawing TCS
Inspector’s notes
TCS food was improperly thawed.
Observed raw chicken sitting in sink to thaw with no running water. Thawing products must be kept under cool running water.
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.
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination.
1. Observed single service items being stored on the floor of the stairwell in back. They must be stored at least 6-inches from the floor.
2. Observed single service items being stored on the floor of the shed in back. Food contact items must not be stored in the back shed because of the other items being stored in there (landscaping equipment).
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.
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 most items in facility not in compliance with date marking procedure. Date marking must be done in a consistent manner.
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)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F.
Observed rangoons under heat lamps being held at a temperature lower than 135° F. They must be held at or above 135° 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.
4.5(B)(1)(e) - VII. Protection from Contamination - Cleaning frequency
Inspector’s notes
Food-contact surfaces or utensils not cleaned when they were contaminated.
Observed a buildup on cleaned dishes. Dishes must be cleaned more thoroughly.
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)(2) - VII. Protection from Contamination - Protection from cross
Inspector’s notes
The food facility is not preventing cross contamination between different types of raw animal products.
Observed raw meats and eggs stored above vegetables and noodles. The eggs and meats must be below other food items.
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.
Insect control devices are located over a food preparation area
Observed fly strips hanging in food prep areas. Fly strips must be hanging in areas that prevent contamination of food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed live cockroach next to ice machine. The presence of pests must be adequately controlled.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Windows or doors were not protected against insects and rodents.
1. Observed the back door being proper open. The doors must remain closed to prevent the entrance of insects and rodents.
2. Observed holes in the screen door at back of facility. The holes must be closed to prevent the entrance of insects and rodents.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 2.4(C)(13)Permits, training, and postings
Official wording
2.4(C)(13) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s notes
Employees are not properly trained in food safety.
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.
6.4(N) - Maintaining premises: unnecessary items and litter.
Inspector’s notes
There are unnecessary or nonfunctional items and /or litter on the premises.
Observed litter and nonfunctional items cluttering the back yard. The litter and unnecessary items must be removed.
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.
Food items are not protected from contamination during storage.
Observed foods being stored on the floor of the staircase in back of facility. Food items must be stored at least 6-inches from the floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Aug 22, 2024 · Original Source
COMPLAINT - COMPLAINT
Feb 8, 2024
Abated
2 recorded violations
notedCode 3717-1-06.4(K)Pests
Official wording
"3717-1-06.4(K) - Violation - Facilities: Pest control: The presence of insects, rodents, and other pests is not being adequately controlled or minimized."
Inspector’s notes
"Violation has been abated"
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
"3717-1-06.4(L) - Violation - Facilities: Removing pests: The operator failed to remove dead pest(s) in a timely manner. "
Inspector’s notes
"Observed a trap with a dead mouse on it. Manager removed trap and advised they would check traps more frequently.
The operator failed to remove dead pest(s) in a timely manner."
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Cincinnati Health Department, Feb 8, 2024 · Original Source
COMPLAINT - COMPLAINT
Feb 2, 2024
Not Abated
2 recorded violations
notedCode 3717-1-06.4(L)Pests
Official wording
"3717-1-06.4(L) - Violation - Facilities: Removing pests: The operator failed to remove dead pest(s) in a timely manner. "
Inspector’s notes
"Observed a trap with a dead mouse on it. Manager removed trap and advised they would check traps more frequently.
The operator failed to remove dead pest(s) in a timely manner."
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
"3717-1-06.4(K) - Violation - Facilities: Pest control: The presence of insects, rodents, and other pests is not being adequately controlled or minimized."
Inspector’s notes
"OBSERVATION: Observed rodent droppings in kitchen.
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
CORRECTIVE ACTION: The presence of rodents must be adequately controlled or minimized."
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Cincinnati Health Department, Feb 2, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 6, 2023
Abated
2 recorded violations
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
"Violation has been abated"
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.
"3717-1-06.4(K) - Violation - Facilities: Pest control: The presence of insects, rodents, and other pests is not being adequately controlled or minimized."
Inspector’s notes
"Violation has been abated"
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.