ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
ROUTINE - STANDARD INSPECTION
May 28, 2024
Approved - Violations Abated
1 recorded violation
notedCode 6.1(A)Facility maintenance
Official wording
6.1(A) - Facilities: Floors, walls, and ceilings
Inspector’s notes
The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable.
Observed floor tiles next to prep cooler in kitchen detached from floor, making the floor non-cleanable. The floor must be smooth and non-porous in order to be cleaned properly.
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, May 28, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
May 21, 2024
Not In Compliance
10 recorded violations
notedCode 4.5(A)(2)(3)Cleaning and sanitizing
Official wording
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty.
1. Observed a buildup of food and trash within the mop sink. It must be cleaned more frequently.
2. Observed a buildup of dust on the outside of the ice machine. 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 physical facilities are not cleaned as often as necessary to keep them clean.
1. Observed a buildup of dust on the wall behind ice machine. It must be cleaned.
2. Observed a buildup on the floor under 3-compartment sink at bar. 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.
Food items are not protected from contamination during storage.
Observed food being stored on the floor of the walk-in cooler and freezer. Foods must be stored at least 6-inches from the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Observed mop being stored inside of mop bucket. Mops must be hung up to dry after use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable.
The floor tiles next to the prep cooler in kitchen have detached from the floor, making the floor non-cleanable. The floor must be smooth and non-porous in order to be cleaned properly.
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 presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed fruit flies in the hand sink at bar due to the buildup of fruit and other foods being dumped there. The presence of insects must be adequately controlled.
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.
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 several boxes of single-use items being stored on the floor of the basement. Single-use items (I.e. cups, lids, straws, etc.) must be stored at least 6-inches from the floor to prevent 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.
5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility
Inspector’s notes
Handwashing facility is being used for purposes other than handwashing.
Observed hand sink at bar being used as a dump sink. Hand sinks must only be used to wash hands.
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)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s notes
TCS foods were being held at temperatures >41° F.
Observed cooler at bar being held at 50 degrees F. Manager removed lime juice to be moved to another cooler.
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 a buildup in the ice machine. It must be cleaned more frequently.
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, May 21, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 24, 2024
Not Abated
4 recorded violations
notedCode 3717-1-04.1(C)Cleaning and sanitizing
Official wording
"3717-1-04.1(C) - Violation - Food Contact Surfaces Cleanability Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices."
Inspector’s notes
"OBSERVATION: Observed clean dishes with stickers still on them.
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
CORRECTIVE ACTION: To be considered clean, all dishes must have stickers completely removed when washed."
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.
"3717-1-06.1(I)(1) - Violation - Facilities-light bulbs protective shielding Light bulbs were not shielded or shatter-resistant in required areas."
Inspector’s notes
"Observed a light in the walk-in freezer with no protective shield. The light must be covered with a shield or a shatter-resistant tube/cover.
Light bulbs were not shielded or shatter-resistant in required areas."
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.
"3717-1-03.2(C)(2) - Violation - Protection from Contamination-Food Storage Food is stored unwrapped or in uncovered containers."
Inspector’s notes
"OBSERVATION: Observed chips being stored in uncovered containers.
Food is stored unwrapped or in uncovered containers.
CORRECTIVE ACTION: Food must be protected from the area it is being stored in. There must be a cover to protect the chips 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.
"3717-1-06.2(C) - Violation - Facilities-hand drying provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
Inspector’s notes
"Observed hand sink being used with no paper towels. Kitchen manager replaced paper towels and advised they would be available moving forward.
Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
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.