Official record from Cincinnati Health Department, Nov 2, 2023 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 26, 2023
Abated
4 recorded violations
notedCode 3717-1-04.8(F)Cleaning and sanitizing
Official wording
"3717-1-04.8(F) - Violation - Storage-prohibitions. Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area."
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.
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
Inspector’s notes
"1. Reach-in-freezer was not maintaining French Fries frozen on cookline.
Reach-in-cooler was holding/storing TCS foods above 41F on cookline.
2. Sandwich block was holding TCS foods above 41F (44F-45F)."
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.
"3717-1-04.8(E)(3) - Violation - Single-service and single-use articles-storage. 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."
Inspector’s notes
"Violation has been abated"
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.
"3717-1-05.4(G)(3) - Violation - Refuse-hand sink receptacles Refuse receptacle is not provided at each hand sink where using paper towels."
Inspector’s notes
"Violation has been abated"
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.
Official record from Cincinnati Health Department, Oct 26, 2023 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 19, 2023
Not Abated
8 recorded violations
notedCode 3717-1-05.4(G)(3)Handwashing
Official wording
"3717-1-05.4(G)(3) - Violation - Refuse-hand sink receptacles Refuse receptacle is not provided at each hand sink where using paper towels."
Inspector’s notes
"No trash can observed at the handsink in the dishwashing area."
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.
"3717-1-03.4(A) - Violation - Frozen food storage, temperature / time control, TCS Foods in frozen storage exhibit signs of thawing or refreezing."
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.
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
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.
"3717-1-04.4(B) - Violation - Cutting surfaces. Cutting surface(s) unable to be effectively cleaned and sanitized."
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.
"3717-1-04.8(F) - Violation - Storage-prohibitions. Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area."
Inspector’s notes
"Boxes of Styrofoam Drinking Cups and Food containers were stored on the shelf in the restroom."
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)(3) - Violation - Single-service and single-use articles-storage. 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."
Inspector’s notes
"Some brick dust was observed on single use items stored outside of boxes in the basement storage area. Advised operator to keep plasticware, containers etc. in boxes to protect from 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.
"3717-1-04.6(C)(3) - Violation - Food contact surfaces, chemical sanitizing After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH."
Inspector’s notes
"Violation has been abated"
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.
Official record from Cincinnati Health Department, Oct 19, 2023 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 18, 2023
Abated On-Site
3 recorded violations
notedCode 3717-1-03.4(A)Food temperature
Official wording
"3717-1-03.4(A) - Violation - Frozen food storage, temperature / time control, TCS Foods in frozen storage exhibit signs of thawing or refreezing."
Inspector’s notes
"A few bags of Frozen French fries were thawed in the reach-in-freezer on cookline. Operator moved Fries to walk-in-cooler to use first."
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.
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
Inspector’s notes
"1. Reach-in-freezer was not maintaining French Fries frozen on cookline.
Reach-in-cooler was holding/storing TCS foods above 41F on cookline.
2. Sandwich block was holding TCS foods above 41F (44F-45F). "
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.
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
Inspector’s notes
"OBSERVATION: Truffle sauce in bottle and cups were 76F. Lemon Thyme Ranch bottle and cups were noted at 77F and 79F respectively.
CORRECTIVE ACTION: Person in charge voluntarily discarded and further cooled sauce that was just prepared."
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, Oct 18, 2023 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 17, 2023
Not Abated
8 recorded violations
notedCode 3717-1-05.4(G)(3)Handwashing
Official wording
"3717-1-05.4(G)(3) - Violation - Refuse-hand sink receptacles Refuse receptacle is not provided at each hand sink where using paper towels."
Inspector’s notes
"No trash can observed at the handsink in the dishwashing area."
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.
"3717-1-04.8(F) - Violation - Storage-prohibitions. Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area."
Inspector’s notes
"Boxes of Styrofoam Drinking Cups and Food containers were stored on the shelf in the restroom."
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)(3) - Violation - Single-service and single-use articles-storage. 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."
Inspector’s notes
"Some brick dust was observed on single use items stored outside of boxes in the basement storage area. Advised operator to keep plasticware, containers etc. in boxes to protect from 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.
"3717-1-03.4(A) - Violation - Frozen food storage, temperature / time control, TCS Foods in frozen storage exhibit signs of thawing or refreezing."
Inspector’s notes
"A few bags of Frozen French fries were thawed in the reach-in-freezer on cookline. Operator moved Fries to walk-in-cooler to use first."
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.
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
Inspector’s notes
"OBSERVATION: Truffle sauce in bottle and cups were 76F. Lemon Thyme Ranch bottle and cups were noted at 77F and 79F respectively.
CORRECTIVE ACTION: Person in charge voluntarily discarded and further cooled sauce that was just prepared."
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.
"3717-1-04.4(B) - Violation - Cutting surfaces. Cutting surface(s) unable to be effectively cleaned and sanitized."
Inspector’s notes
"Deep cuts/scoring on Green cutting boards on 3 comp sink. 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.
"3717-1-04.6(C)(3) - Violation - Food contact surfaces, chemical sanitizing After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH."
Inspector’s notes
"50ppm of Quat sanitizer observed in 3 comp sink. Person in charge will call for service."
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.
Official record from Cincinnati Health Department, Oct 17, 2023 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 13, 2023
Abated
2 recorded violations
notedCode 3717-1-03.2(R)Food source and labeling
Official wording
"3717-1-03.2(R) - Violation - Food storage-prohibited areas Food is stored in an unapproved location."
Inspector’s notes
"Violation has been abated"
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.
notedCode 3717-1-05.3(C)Water, plumbing, and sewage
Official wording
"3717-1-05.3(C) - Violation - Drainage system-prohibited direct connections A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed."
Inspector’s notes
"Violation has been abated"
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.