After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Mop observed leaning on wall and not hanging.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Jun 16, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 10, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Dec 10, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 2, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jul 2, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 7, 2025
Approved - Minor Violations
4 recorded violations
notedCode 2.2(C)Handwashing
Official wording
2.2(C) - III. Preventing Contamination by Hands - Hands and arms
Inspector’s notes
Food employee(s) did not wash hands in situations that specifically require them to do so.
Observed management telling employees to wash hands in many different scenarios.
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.
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 hot holding box at 103°F, holding nacho cheese bag.
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 grill equipment contamination with raw beef. PIC placed tongs in hamburger drawer for employee to grab burgers with.
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(N)(1) - VII. Protection from Contamination - Gloves
Inspector’s notes
Single use gloves were used for more than one task or were not changed when contaminated.
Observed grill employee handling raw beef, equipment, utensils with same gloves. PIC cleaned grill utensils and had employee change gloves and wash hands.
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.
Official record from Cincinnati Health Department, Feb 7, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 26, 2024
Approved - Minor Violations
2 recorded violations
notedCode 3.4(G)(1)Food temperature
Official wording
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 foods that are being held longer than 24 hours with prep dates and no use by dates. PIC talked with employees and plan on moving forward with both the prep date and use by 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.
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s notes
Food-contact surfaces were dirty.
Observed small amounts of mold buildup on the ice machine barrier. Had PIC remove barrier for cleaning.
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.