Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.
Observed sliced cake being sold past it's discard date. Manager discarded items and advised they would be discarded by the proper date 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(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 raw shell eggs being stored above dairy products. Manager removed eggs and put them in appropriate location.
+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.
6.1(H) - Walls and ceilings - studs, joists, and rafters
Inspector’s notes
Except for temporary FSOs or temporary RFEs, studs, joists, and rafters are not to be exposed in areas subject to moisture.
Observed ceiling tiles missing in deli. They must be replaced.
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.
4.1(M)(2) - Ambient Air and Water Thermometers: Accuracy
Inspector’s notes
Ambient air and water temperature measuring devices were not accurate to ±3° F in the intended range of use.
Observed coolers with thermometers that were not accurate. Manager placed thermometers in coolers.
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, Jan 6, 2026 · Original Source
COMPLAINT - COMPLAINT
Jan 6, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 6, 2026 · Original Source
COMPLAINT - COMPLAINT
Dec 29, 2025
Not In Compliance
1 recorded violation
notedCode 3.4(F)(1)(b)Food temperature
Official wording
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 multiple coolers holding foods at temperatures higher than 41° F. The coolers must be repaired and TCS foods must not be stored in the affected coolers until they are repaired.
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, Dec 29, 2025 · Original Source
COMPLAINT - COMPLAINT
Dec 24, 2025
Not In Compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Dec 24, 2025 · Original Source
COMPLAINT - COMPLAINT
Dec 15, 2025
Approved - Violations Abated
1 recorded violation
notedCode 4.4(Q)(2)(4)Food temperature
Official wording
4.4(Q)(2)(4) - Temperature Measuring Devices and Food Monitoring Devices - Calibration
Inspector’s notes
Utensils, temperature measuring, or pressure measuring devices were not kept in good repair and/or calibration.
Observed dairy section coolers' thermometers improperly reading temperatures. They must be recalibrated or replaced.
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, Dec 15, 2025 · Original Source
COMPLAINT - COMPLAINT
Dec 12, 2025
Not In Compliance
2 recorded violations
notedCode 3.4(F)(1)(b)Food temperature
Official wording
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 meat and dairy section coolers maintaining TCS items (raw meat, dairy, and others) at temperatures between 50 and 60 degrees Fahrenheit.
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.
4.4(Q)(2)(4) - Temperature Measuring Devices and Food Monitoring Devices - Calibration
Inspector’s notes
Utensils, temperature measuring, or pressure measuring devices were not kept in good repair and/or calibration.
Observed dairy section coolers' thermometers improperly reading temperatures. They must be recalibrated or replaced.
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, Dec 12, 2025 · Original Source
COMPLAINT - COMPLAINT
Oct 30, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 30, 2025 · Original Source
COMPLAINT - COMPLAINT
Oct 8, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 8, 2025 · Original Source
COMPLAINT - COMPLAINT
Oct 1, 2025
Not In Compliance
10 recorded violations
notedCode 2.4(C)(15)Permits, training, and postings
Official wording
2.4(C)(15) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s notes
Employees are not properly trained in food safety, including allergy awareness.
Employees are cleaning food-contact equipment with Windex and date-marking items incorrectly. Employees must be trained.
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.
5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s notes
Handwashing facility is being used for purposes other than handwashing.
Observed handsink full of miscellaneous items in deli kitchen. It must be cleared and only used for handwashing.
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.
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.
1. Observed a buildup on all of the bulk item scoops. They must be cleaned.
2. Observed dishes being washed incorrectly. All dishes must be cleaned correctly.
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 sanitizer in 3-compartment being re-used over multiple days. It must be drained and the sink 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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed a buildup of oil on the floor surrounding fryer in Deli kitchen. The floors must be cleaned and the used oil bucket must be removed.
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 have become non-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.
6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
Observed hand sinks in use with no paper towels. Paper towels must be used at all hand sinks.
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.
6.1(H) - Walls and ceilings - studs, joists, and rafters
Inspector’s notes
Except for temporary FSOs or temporary RFEs, studs, joists, and rafters are not to be exposed in areas subject to moisture.
Observed ceiling tiles missing in deli kitchen. They must be replaced.
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.
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris.
Observed a buildup of grease and crumbs on the fryer in deli kitchen. It must be cleaned.
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 1, 2025 · Original Source
COMPLAINT - COMPLAINT
Jul 22, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jul 22, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 1, 2025
Approved - Minor Violations
3 recorded violations
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.
6.4(N)(1) - Maintaining premises: unnecessary items and litter.
Inspector’s notes
There are unnecessary or nonfunctional items and /or litter on the premises.
Observed several nonfunctional and unnecessary items within the basement. They 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.
The light intensity was <20 foot candles at buffet, sales area, in other refrigerator, or at 30 inches above the floor in warewashing, other storage, or toilet rooms.
Observed lights in produce walk-in, and the area outside, working inadequately. They must be repaired.
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, Jul 1, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 2, 2025
Not In Compliance
4 recorded violations
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.
notedCode 2.4(A)(1)Permits, training, and postings
Official wording
2.4(A)(1) - IV. Demonstration of Knowledge - Assignment of Responsibility
Inspector’s notes
No person in charge present in the food facility.
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)(1) - Maintaining premises: unnecessary items and litter.
Inspector’s notes
There are unnecessary or nonfunctional items and /or litter on the premises.
Observed several nonfunctional and unnecessary items within the basement. They must be used for the business, or 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.
The light intensity was <20 foot candles at buffet, sales area, in other refrigerator, or at 30 inches above the floor in warewashing, other storage, or toilet rooms.
Observed lights in produce walk-in, and the area outside, working inadequately. They must be repaired.
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, Jun 2, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 28, 2025
Not In Compliance
5 recorded violations
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.
notedCode 2.4(A)(1)Permits, training, and postings
Official wording
2.4(A)(1) - IV. Demonstration of Knowledge - Assignment of Responsibility
Inspector’s notes
No person in charge present in the food facility.
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(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.
Observed two hot-holding units not working properly. Hot holding units must be capable of holding foods at 135° F or higher. The two units must not be used until they are 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.
6.4(N)(1) - Maintaining premises: unnecessary items and litter.
Inspector’s notes
There are unnecessary or nonfunctional items and /or litter on the premises.
Observed several nonfunctional and unnecessary items within the basement. These must be used for the business, or 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.
The light intensity was <20 foot candles at buffet, sales area, in other refrigerator, or at 30 inches above the floor in warewashing, other storage, or toilet rooms.
Observed lights in produce walk-in, and the area outside, working inadequately. They must be repaired.
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, Apr 28, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 23, 2025
Not In Compliance
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 23, 2025 · Original Source
ROUTINE - PROCESS REVIEW
Apr 14, 2025
Not In Compliance
9 recorded violations
notedCode 6.4(B)(1)Cleaning and sanitizing
Official wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s notes
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed a buildup of grease on the floor of the fryer area in deli. 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(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris.
1. Observed a buildup on the grills of the vents in the vegetable display cooler. They must be cleaned.
2. Observed a buildup of grease on the backside of the ventilation hood within the deli frying area. It must be cleaned.
3. Observed a buildup on the cooler at the Char section. It must be cleaned.
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.
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.
notedCode 2.4(A)(1)Permits, training, and postings
Official wording
2.4(A)(1) - IV. Demonstration of Knowledge - Assignment of Responsibility
Inspector’s notes
No person in charge present in the food facility.
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.
5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s notes
Handwashing facility is being used for purposes other than handwashing.
Observed handsink in juice area being used for purposes other than handwashing. Handsinks must only be used for handwashing.
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 - 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.
Observed two entire hot-holding units not working properly. Hot holding units must be capable of holding foods at 135° F or higher. The two units must not be used until they are 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.
6.4(N)(1) - Maintaining premises: unnecessary items and litter.
Inspector’s notes
There are unnecessary or nonfunctional items and /or litter on the premises.
Observed several nonfunctional and unnecessary items within the basement. These items must be used for the business, or 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.
The light intensity was <20 foot candles at buffet, sales area, in other refrigerator, or at 30 inches above the floor in warewashing, other storage, or toilet rooms.
Observed lights in the produce walk-in, and the area outside, working inadequately. They must be repaired.
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.
The operator did not have a food thermometer readily accessible.
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, Apr 14, 2025 · Original Source
ROUTINE - PROCESS REVIEW
Jan 14, 2025
Approved - Minor Violations
9 recorded violations
notedCode 6.4(A)Facility maintenance
Official wording
6.4(A) - Facilities: Maintenance: Good repair
Inspector’s notes
The physical facilities were not maintained in good repair.
Observed flickering lights in facility. They must be repaired.
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.
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 nonfunctional items in the basement. Operator has made great strides in removing items. Please continue to remove nonfunctional items.
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
1. Observed a buildup within the rotisserie. It must be cleaned.
2. Observed a buildup within the storage containers in Indian Street Food prep area in Deli. 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.
6.4(H) - Facilities: Cleaning of plumbing fixtures
Inspector’s notes
Plumbing fixtures are being kept clean and maintained.
1. Observed a buildup within the deli hand sink. It must be cleaned.
2. Observed a buildup within the hand sink in the butcher walk-in. It must be cleaned.
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.
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-use items being stored on the floor of the juice area. Single-use items must be kept 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)(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.
There is no test kit available for measuring the concentration of the sanitizer.
Observed 3-compartment sink in juice area missing test strips. Test strips must be on hand.
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 physical facilities are not cleaned as often as necessary to keep them clean.
1. Observed a buildup on the floor of the juice area. It must be cleaned.
2. Observed a buildup within the floor drain of the juice area. It must be cleaned.
3. Observed a buildup of grease on the floor of the Deli. It must be cleaned.
4. Observed a buildup of dust on the ceiling vents of the deli. They must be cleaned.
5. Observed a buildup on the floor of the walk-in storage area in meat area. It must be cleaned.
6. Observed a buildup on the ceiling of the dairy cooler. 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 meat department with deep grooves. They must be replaced because they are unable to be cleaned properly.
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, Jan 14, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 23, 2024
Approved - Minor Violations
2 recorded violations
notedCode 6.4(A)Facility maintenance
Official wording
6.4(A) - Facilities: Maintenance: Good repair
Inspector’s notes
The physical facilities were not maintained in good repair.
Observed lights flickering in deli and produce areas. They must be fixed.
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.
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 unnecessary or nonfunctional items in the basement. These items must continue to 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, Oct 23, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 9, 2024
Not In Compliance
5 recorded violations
notedCode 6.4(N)Facility maintenance
Official wording
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 unnecessary items in the basement. Items that are not being used must be removed, and others must be organized.
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.
5.1(B)(1) - Approved system and cleanable fixtures
Inspector’s notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code.
Observed bathroom next to deli not operable and missing handsink. It must be brought up to the standards of the Ohio building code.
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.
Plumbing system is not maintained in good repair.
1. Observed the 3-compartment sink in the juice area not able to hold water. The drains must be able to hold water to ensure dishes are being cleaned properly.
2. Observed handsink in juice area with a clogged drain. It must be repaired.
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 were not maintained in good repair.
Observed lights flickering in the deli area nd the produce cooler. They must be repaired.
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.
Equipment components were not intact, tight or properly adjusted.
Observed a cooler in the deli leaking water and pooling at the bottom. It must be repaired.
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.
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.
Observed expired yogurts being sold in dairy cooler. Manager advised they would be removed from shelves.
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, Sep 5, 2024 · Original Source
ROUTINE - PROCESS REVIEW
Aug 27, 2024
Not In Compliance
14 recorded violations
notedCode 3.4(G)(4)Food temperature
Official wording
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 multiple items missing dates (cut fruits) at the juice area. Items must be date marked.
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 were not maintained in good repair.
Observed lights flickering in the deli area and the produce cooler. They must be repaired.
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.
Equipment components were not intact, tight or properly adjusted.
Observed a cooler in the deli leaking water and pooling on the bottom. It must be repaired.
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.
Clean equipment and utensils were not properly stored.
Observed clean dishes being stored on the floor of the juice prep area. They must be stored in a manner that protects them from contamination.
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.
6.2(C) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
Observed handsink at juice prep area missing paper towels. They must be made available.
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 a buildup on the floor of the dairy cooler. 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.
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed flying insects in the juice prep area. Their pretense 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.
Plumbing system is not maintained in good repair.
1. Observed the wash compartment of the juice are 3-compartment sink in disrepair. It must be fixed.
2. Observed smell leaking out of grease trap in basement. Either it needs to be emptied, or the cause of the smell must be found and fixed.
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.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Observed chemicals being stored in the bakery in a manner that could contaminate single use items and dishes. Chemicals and food contact items must be stored separately.
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.
6.2(B) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
Each handwashing lavatory did not have a supply of hand cleanser.
1. Observed the handsink at the juice prep area missing soap. It must be replaced.
2. Observed the handsink at the bathroom in basement missing soap. It must be replaced.
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.
Food items are not protected from contamination during storage
1. Observed apples and honeydew being stored on the floor of the juice making area. They must be stored at least 6-inches from the floor.
2. Observed produce being stored directly on the floor of the produce cooler. They 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.
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 unnecessary items in the basement. Items that are not being used must be removed, and others must be organized.
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.
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 use pastry bags and containers being stored outside of their original packaging. They must be stored in original packaging, or in a manner that protects them from contamination.
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.