Official record from Cincinnati Health Department, Feb 15, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 21, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 21, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 12, 2024
Not Abated
1 recorded violation
notedCode 3717-1-06.4(F)Equipment and utensils
Official wording
"3717-1-06.4(F) - Violation - Facilities: Mops: Drying After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies."
Inspector’s notes
"Facilities: Mops: Drying
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies."
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, Feb 12, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 27, 2023
Not Abated
5 recorded violations
notedCode 3717-1-02.3(A)Contamination
Official wording
"3717-1-02.3(A) - Violation - Food contamination-eating Employees were eating, drinking or using tobacco in non-designated areas."
Inspector’s notes
"Food contamination-eating
Employees were drinking in non-designated areas."
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.
"3717-1-03.4(F)(1)(a) - Violation - TCS-Hot Holding TCS foods were being hot held at temperatures <135° F or a roast <130° F."
Inspector’s notes
"OBSERVATION: TCS-Hot Holding
TCS foods were being hot held at temperatures <135° F Hot dogs held at 122 degrees F in warmer--reheated
CORRECTIVE ACTION: Maintain hot TCS foods at 135 degrees F or above"
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.
"3717-1-03.2(Y) - Violation - Miscellaneous sources of contamination Miscellaneous sources of contamination observed."
Inspector’s notes
"Miscellaneous sources of contamination
Observed employing rubbing gloved hands along counter tops and clothing. Remove gloves when contaminated, wash hands prior to handling RTF (pretzels)"
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.
"3717-1-03.2(Q) - Violation - Food Storage-preventing contamination form the premises Food items are not protected from contamination during storage."
Inspector’s notes
"Food Storage-preventing contamination form the premises
Food items are not protected from contamination during storage. Discontinue storing trays of pretzels atop three comp sink--use designated prep tables"
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.
"3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
Inspector’s notes
"Sanitizing solutions-testing devices.
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.