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
Apr 18, 2025
Approved - Minor Violations
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.
Cut fruits stored at room temperature at bar. Informed PIC to keep them cold, plans on using an ice bucket with jars inside.
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 18, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 10, 2025
Not In Compliance
9 recorded violations
notedCode 3701-21-25 (K)Permits, training, and postings
Official wording
3701-21-25 (K) - Person in Charge Certification in Food Protection FSO
Inspector’s notes
No person in charge certified in food protection was at the FSO where it is needed.
Need at least one certified person in charge available during hours of operation.
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.
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Reach in coolers for bar need to have a thermometer if they store TCS foods, (cut fruits, cheeses, eggs, etc)
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.
FSO or RFE are not following the rules of allowing Dogs in Outdoor dining areas.
-Needs to post a sign saying pet friendly but must enter through outside gate entrance only.
-Write a procedure for cleanup of vomit, feces, urine, dog hair; dogs must have proper vaccination status, no food can be given to dogs only water.
-No dogs on furniture, chairs, or within 5 feet of food or bar service/preparation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
There is no test kit available for measuring the concentration of the sanitizer.
Need quaternary ammonium sanitizer test strips for three comp sink.
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)(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.
Observed upper portion of ice machine with heavy residue, revisiting to see cleanliness, bar will need to purchase ice from an approved source until cleaned.
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.
6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability
Inspector’s notes
Each handwashing lavatory did not have a supply of hand cleanser.
Bar hand washing sink needs soap.
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.
Outer openings of a food facility were not protected against the entry of insects and rodents.
Recommend putting screen doors/ window screens, air curtains to prevent pest from entering facility when doors are left open on nice weather days.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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.
Hand sink at bar is going to need a spot for clean paper towels.
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.
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 items stored on top of hand sink. Please don't store or block hand sink.
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, Apr 10, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 9, 2024
Approved - Minor Violations
2 recorded violations
notedCode 4.5(A)(1)Contamination
Official wording
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s notes
Food-contact surfaces were dirty.
Observed mold buildup inside of ice machine. Had PIC discontinue use of ice and machine until fully cleaned.
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.
Working containers of poisonous/toxic materials are not labeled.
Observed a purple cleaner bottle without labeling. Had operator put identity on bottle.
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.