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Cincinnati, OH

Decibel Korean Fried Chicken

100 E Court St

Last inspected Feb 7, 2025 · View Map ↗ · Compare ↗

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Approved - Minor Violations

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

ROUTINE - CRITICAL CONTROL POINT

Feb 7, 2025

Approved - Minor Violations

5 recorded violations

notedCode 3.2(D)Other

Official wording

3.2(D) - Food Storage containers

Inspector’s notes

Working containers of food are not properly labeled.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
notedCode 7.0(B)Chemicals

Official wording

7.0(B) - X. Chemical - Poisonous/toxic material

Inspector’s notes

Working containers of poisonous/toxic materials are not labeled.

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.

More about chemicals stored or used unsafely
notedCode 3.4(F)(1)(a)Food temperature

Official wording

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.

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.

More about food kept at an unsafe temperature
notedCode 3.3(H)(1)Food temperature

Official wording

3.3(H)(1) - VI. Time/Temperature Controlled Safety Food - Reheating For Hot Holding

Inspector’s notes

Reheated TCS food was not heated to 165F

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.

More about food kept at an unsafe temperature
notedCode 3.4(F)(1)(b)Food temperature

Official wording

3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding

Inspector’s notes

TCS foods were being held at temperatures >41° F. batter used to dip raw tcs foods needs to be held at or below 41

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.

More about food kept at an unsafe temperature

Official record from Cincinnati Health Department, Feb 7, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jul 29, 2024

Approved - Minor Violations

7 recorded violations

notedCode 2.4(A)(1)Permits, training, and postings

Official wording

2.4(A)(1) - IV. Demonstration of Knowledge

Inspector’s notes

The person in charge could not state the required food temperatures and times for safe refrigerated storage, hot holding, cooling, and/or reheating of TCS food. Raw and cooked chicken left at room temp and the PIC unable to understand why unmonitored tcs foods can pose a risk to 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.

More about paperwork, training, or posting issues
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.

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.

More about food kept at an unsafe temperature
notedCode 3.2(C)(8)Contamination

Official wording

3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination

Inspector’s notes

Food is stored unwrapped or in uncovered containers. Cover all open tcs foods in reach in coolers

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.

More about food not protected from contamination
notedCode 3.5(C)Food source and labeling

Official wording

3.5(C) - Food labels

Inspector’s notes

Food is not properly labeled. Label bulk foods not in their original container and that are unidentifiable

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.

More about food source, dating, or labeling problems
notedCode 3.4(F)(1)(a)Food temperature

Official wording

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. Hot holding of fried tcs foods must be held at 135 or abcve. Discontinue cooking mass amounts of bulk tcs foods and store them in anticipation of lunch hour

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.

More about food kept at an unsafe temperature
notedCode 3.4(F)(1)(b)Food temperature

Official wording

3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding

Inspector’s notes

TCS foods were being held at temperatures >41° F. Raw chicken at room temp unmonitored for several hours. Advised pic to either place the chicken on ice or use time in lieu of temp

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.

More about food kept at an unsafe temperature
notedCode 3.2(Y)Contamination

Official wording

3.2(Y) - Miscellaneous sources of contamination

Inspector’s notes

Miscellaneous sources of contamination observed. Employee's clothing among food in back storage area. Store employee clothing in designated areas only

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.

More about food not protected from contamination

Official record from Cincinnati Health Department, Jul 29, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Dec 5, 2023

Not Abated

5 recorded violations

notedCode 3717-1-03.3 (H)(1)Food temperature

Official wording

"3717-1-03.3(H)(1) - Violation - Reheating For Hot Holding Reheated TCS food was not heated to 165F"

Inspector’s notes

"OBSERVATION: cooked tcs foods such as poultry held in back unattended at room temp CORRECTIVE ACTION: ensure all tcs foods are reheated to 165 prior to service"

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.

More about food kept at an unsafe temperature
notedCode 3717-1-05.4(A)Facility maintenance

Official wording

"3717-1-05.4(A) - Violation - Refuse/recyclables/returnables-indoor areas An indoor storage area for refuse, recyclables, and/or returnables does not meet requirements."

Inspector’s notes

"discontinue accumulating garbage. dispose as and when appropriate"

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.

More about building upkeep issues
notedCode 3717-1-06.4(D)(1)Contamination

Official wording

"3717-1-06.4(D)(1) - Violation - Facilities: Ventilation systems: Cleaning Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials."

Inspector’s notes

"clean vents periodically"

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.

More about food not protected from contamination
notedCode 3717-1-03.4(F)(1)(a)Food temperature

Official wording

"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: cooked foods left at room temp with no tmep control CORRECTIVE ACTION: store all cooked tcs foods at 135 during hot holding conditions"

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.

More about food kept at an unsafe temperature
notedCode 3717-1-04.2(G)(1)Food temperature

Official wording

"3717-1-04.2(G)(1) - Violation - Food temperature measuring devices. The operator did not have a food thermometer readily accessible. "

Inspector’s notes

"no calibrated thermometers present in house"

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.

More about food kept at an unsafe temperature

Official record from Cincinnati Health Department, Dec 5, 2023 · Original Source

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