ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
13 inspections
ROUTINE - CRITICAL CONTROL POINT
Jun 18, 2026
Approved - Minor Violations
1 recorded violation
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 food debris and residue on the floors of the kitchen.
Ensure the floors in the facility are cleaned more frequently and maintained clean.
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, Jun 18, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 12, 2026
Not In Compliance
5 recorded violations
notedCode 4.2(J)Cleaning and sanitizing
Official wording
4.2(J) - Sanitizing solutions - Testing Devices
Inspector’s notes
There is no test kit available for measuring the concentration of the sanitizer.
Observed no test kit available for the chlorine sanitizer in the mechanical ware washing machine and the quaternary sanitizer in the three-compartment sink.
Ensure test kit are available for measuring the concentration of sanitizers.
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 food debris and residue on the floors of the kitchen.
Ensure the floors in the facility are cleaned more often and maintained clean.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
Observed no sanitizer being dispensed in the mechanical dish machine.
Ensure the dish machine in serviced as to provide the proper concentration of sanitizer.
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.
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed gnats thought the facility and dead cockroaches in the basement.
Ensure a licensed pest control operator treats the facility for the presence of pests.
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.
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 suspected mold on the food contact surfaces inside of the ice machine.
Ensure the food contact surfaces inside of the ice machine are cleaned more regularly and maintained clean to the sight and touch.
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, Jun 12, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 9, 2026
Not In Compliance
8 recorded violations
notedCode 3.2(C)(1)(H)Contamination
Official wording
3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Food is stored unwrapped or in uncovered containers.
Observed batter stored uncovered in the reach-in cooler in the kitchen.
PIC covered the batter.
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.
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed gnats thought the facility and dead cockroaches in the basement.
Ensure a licensed pest control operator treats the facility for the presence of pests.
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.
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.
Observed chorizo that was prepared on 6/8/26 and was not properly date marked.
Ensure refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is properly date marked.
PIC date marked the chorizo.
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 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 suspected mold on the food contact surfaces inside of the ice machine.
Ensure the food contact surfaces inside of the ice machine are cleaned more regularly and maintained clean to the sight and touch.
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.
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 chorizo stored above ready-to-eat food items in the walk-in cooler.
PIC moved the raw chorizo to be stored below the ready-to-eat food items.
+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.
There is no test kit available for measuring the concentration of the sanitizer.
Observed no test kit available for the chlorine sanitizer in the mechanical ware washing machine and the quaternary sanitizer in the three-compartment sink.
Ensure test kit are available for measuring the concentration of sanitizers.
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 food debris and residue on the floors of the kitchen.
Ensure the floors in the facility are cleaned more often and maintained clean.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
Observed no sanitizer being dispensed in the mechanical dish machine.
Ensure the dish machine in serviced as to provide the proper concentration of sanitizer.
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, Jun 9, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 18, 2025
Approved - Minor Violations
6 recorded violations
notedCode 4.4(A)(2)Equipment and utensils
Official wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
Observed gasket on walk in door not properly adjusted. Repair gasket to ensure equipment works correctly.
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.
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s notes
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 service items being stored on the floor on second level and basement. Single service items were moved to be 6 inches off the ground. +COS
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.
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 items date marked past 7 days. Discussed with PIC the 7 days start with the prep date. Improper date marking was changed. +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.
3.4(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 food in reach in cooler reading above 41° F during lunch rush. Top of reach in cooler was closed and temperature was lowered. +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.
The nonfood contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth.
Observed rust on metal prep tables around the kitchen. Replace tables or remove rust.
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.
6.1(R) - Outdoor refuse areas - curbed and graded to drain
Inspector’s notes
Outdoor refuse area was not properly constructed, curbed, or graded to drain.
Observed outdoor refuge stored on gravel. Provide a smooth, cleanable, non absorbent surface for dumpter.
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.
Official record from Cincinnati Health Department, Dec 18, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 10, 2025
Approved - Minor Violations
3 recorded violations
notedCode 5.4(P)Facility maintenance
Official wording
5.4(P) - Maintaining Refuse Areas and Enclosures
Inspector’s notes
A storage area and enclosure for refuse, recyclables, or returnables is to be maintained clean and free of unnecessary items, that is nonfunctional or longer used; and litter.
Observed tire without rim in refuse area.
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.
4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria
Inspector’s notes
A chemical sanitizer was unregistered or improperly used.
Observed no chlorine in rinse of dishwasher. Dishwasher was adjusted to provide adequate chlorine in rinse. +COS
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, Jul 10, 2025 · Original Source
COMPLAINT - COMPLAINT
Jan 2, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 2, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 2, 2025
Approved - Minor Violations
6 recorded violations
notedCode 2.4(C)(14)Employee health and hygiene
Official wording
2.4(C)(14) - I. Employee Health - PIC Duties
Inspector’s notes
Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food. PIC printed copies of employee health reporting policy agreements for food employees to sign.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
The physical facilities were not maintained in good repair. Shelf under ice bin in bar is in bad repair and is not cleanable and non-absorbent.
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 is not approved by a recognized testing agency or authority. Observed transport box being used for hot holding unit in kitchen. PIC said that electric hot holding unit had been repaired and will be taken upstairs later today. Observed non commercially approvable griddle.
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.
6.1(R) - Facilities: Outdoor refuse areas - curbed and graded to drain
Inspector’s notes
Outdoor refuse area was not properly constructed, curbed, or graded to drain. Dumpster was on gravel.
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.
6.4(H) - Facilities: Cleaning of plumbing fixtures
Inspector’s notes
Plumbing fixtures are being kept clean and maintained. Floor water receptacle for ice bin was not maintained clean.
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.
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. Observed no manager with 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.
Official record from Cincinnati Health Department, Jan 2, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 22, 2024
Approved - Minor Violations
3 recorded violations
notedCode 6.4(B)(1)Cleaning and sanitizing
Official wording
6.4(B)(1) - Facilities: Cleaning: Frequency
Inspector’s notes
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed dirt and debris in basement.
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.
Outdoor refuse storage surface is not suitably constructed or sloped to drain. Observed outdoor refuse containers on gravel.
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 is not approved by a recognized testing agency or authority.
Observed transport box used as hot holding unit. Observed non-commercially approvable griddle.
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, Oct 22, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 15, 2024
Not In Compliance
6 recorded violations
notedCode 6.4(B)(1)Cleaning and sanitizing
Official wording
6.4(B)(1) - Facilities: Cleaning: Frequency
Inspector’s notes
The physical facilities are not cleaned as often as necessary to keep them clean. Observed dust and debris in basement as well as signs of pests. Ensure basement is cleaned appropriately and frequently enough.
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.
Outer openings of a food facility were not protected against the entry of insects and rodents. Observed gap in cement floor in basement with hole near dead mouse. Parts of basement are inaccessible to look for points of entry due to unnecessary items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment is not approved by a recognized testing agency or authority. Observed transport box being used as hot holding unit. PIC said that hot holding unit had broken and facility was deciding to replace or repair unit. Should a different hot holding unit be provided, please contact senior EHS for review of changes. PIC said that food
would only be in unit for up to two hours.
Observed non-commercially approvable griddle.
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.
Outdoor refuse storage surface is not suitably constructed or sloped to drain. Observed dumpster and grease bin on gravel. Observed grease from grease bin on gravel.
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 mouse droppings in basement, dead mouse by utility sink, holes in dirt floor where concrete is broken. Observed mouse droppings between unnecessary items in back area. A contributing factor to pests is having large amounts of unnecessary items in basement. Observed mouse droppings in the corner of dry storage area and gnawed plastic in corner. PIC discussed that a dumpster is needed to remove unnecessary items. Clean up of pest waste appropriately.
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.
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 large amounts of unnecessary items that are stored in basement. Unnecessary items are contributing to pest presence.
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 15, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 4, 2024
Not In Compliance
7 recorded violations
notedCode 6.1(N)Other
Official wording
6.1(N) - Facilities
Inspector’s notes
Perimeter walls or roof does not protect against the weather or pests. Observed small pieces of foam insulation by sill plate of building and on floor beneath. Observed holes in concrete basement floor including part that was patched previously. PIC discussed consulting with pest control operator to find rodent proof ways of preventing entrance to facility.
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.
Unnecessary items were observed in basement.
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 physical facilities are not cleaned as often as necessary to keep them clean.
Observed build up of soils and debris in basement.
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.
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 salsa holding at 46.5°F, cheese, salsa, and corn holding from 46-48°F in a sandwich block style refrigerator that had a temperature that was noted at 50°F on ambient air thermometer.
Observed two door refrigerator that had beans holding at 48°F. No TCS foods were observed holding below 41°F in unit. TCS foods that had been in refrigerator over 4 hours were voluntarily discarded. Other items were moved to a refrigerator maintaining proper temperature.
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.
4.2(A) - VI. Time/Temperature Controlled Safety Food - Equipment
Inspector’s notes
There is not adequate equipment for cooling, heating or holding food.
Observed two refrigerators that were not maintaining TCS foods below 41°F. One refrigerator was adjusted to be colder and top items were placed on ice. PIC discussed monitoring the temperature closely to ensure that TCS foods are held below 41°F on ice until it can be verified that refrigerator is maintaining TCS foods below 41°F.
TCS foods were removed from 2 door refrigerator under rice cooker until unit can be adjusted or repaired to maintain TCS foods below 41°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.
Equipment is not approved by a recognized testing agency or authority. Observed transport box used to hot hold items. PIC said that hot holding unit had broken and facility was deciding to replace or repair unit. Should a different hot holding unit be provided, please contact senior EHS for review of changes. PIC said that food would only be in unit for up to two hours.
Observed non-commercially approvable griddle.
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.
Outdoor refuse storage surface is not suitably constructed or sloped to drain.
Observed dumpster on gravel.
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, Sep 4, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Mar 5, 2024
Abated
6 recorded violations
notedCode 3717-1-02.4(C)(11)Cleaning and sanitizing
Official wording
"3717-1-02.4(C)(11) - Violation - PIC Duties-sanitizing The person in charge is not ensuring that employees are properly sanitizing equipment or utensils."
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.
"3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
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.
"3717-1-06.4(K) - Violation - Facilities: Pest control: The presence of insects, rodents, and other pests is not being adequately controlled or minimized."
Inspector’s notes
"Violation has been abated. PIC presented invoice from pest control operator (2/21/24) and started cleaning up evidence of pests at time of inspection. "
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.
"3717-1-04.4(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."
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.
"3717-1-04.2(A) - Violation - Equipment-Cooling, Heating, and Holding Capacities There is not adequate equipment for cooling, heating or holding food. "
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.
notedCode 3717-1-02.4(C)(15)Permits, training, and postings
Official wording
"3717-1-02.4(C)(15) - Violation - PIC Duties -employees informed of their responsibilities Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food."
Inspector’s notes
"Violation has been abated"
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.
Official record from Cincinnati Health Department, Mar 5, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 16, 2024
Abated
1 recorded violation
notedCode 3717-1-04.4(N)Chemicals
Official wording
"3717-1-04.4(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."
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, Feb 16, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 19, 2024
Not Abated
12 recorded violations
notedCode 3717-1-02.4(C)(11)Cleaning and sanitizing
Official wording
"3717-1-02.4(C)(11) - Violation - PIC Duties-sanitizing The person in charge is not ensuring that employees are properly sanitizing equipment or utensils."
Inspector’s notes
"OBSERVATION: PIC Duties-sanitizing
The person in charge is not ensuring that employees are properly sanitizing equipment or utensils with bar dishwasher.
CORRECTIVE ACTION: Monitor concentration of sanitizer in rinse to ensure that there is adequate sanitizer provided in dishwasher rinse."
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.
notedCode 3717-1-06.1(R)Water, plumbing, and sewage
Official wording
"3717-1-06.1(R) - Violation - Facilities-outdoor refuse area construction Outdoor refuse area was not properly constructed, curbed, or graded to drain."
Inspector’s notes
"Facilities-outdoor refuse area construction
Outdoor refuse area was not properly constructed, curbed, or graded to drain on gravel."
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.
"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
"Observed single use items stored less than 6"" above the floor."
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.
"3717-1-04.2(A) - Violation - Equipment-Cooling, Heating, and Holding Capacities There is not adequate equipment for cooling, heating or holding food. "
Inspector’s notes
"Observed transport box used for hot holding. Facility has a hot holding unit but is waiting on having something to put underneath it for installation per PIC."
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.
"3717-1-06.4(N) - Violation - Maintaining premises: unnecessary items and litter. There are unnecessary or nonfunctional items and /or litter on the premises. "
Inspector’s notes
"Maintaining premises: unnecessary items and litter.
There are unnecessary or nonfunctional items and /or litter in basement."
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.
notedCode 3717-1-05.4(O)Water, plumbing, and sewage
Official wording
"3717-1-05.4(O) - Violation - Refuse/recyclables/returnables-drain plugs. Refuse/recyclables/returnables receptacle drain plugs are not in place."
Inspector’s notes
"Refuse/recyclables/returnables-drain plugs.
Refuse/recyclables/returnables receptacle (Dumpster) drain plugs are not in place."
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.
"3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
Inspector’s notes
"Sanitizing solutions-testing devices.
There is no test kit available for measuring the concentration of the sanitizer (chlorine)."
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.
"3717-1-06.4(K) - Violation - Facilities: Pest control: The presence of insects, rodents, and other pests is not being adequately controlled or minimized."
Inspector’s notes
"OBSERVATION: Observed dried mouse droppings in basement and around baseboards. Observed tunnels under dirty linen storage in basement.
CORRECTIVE ACTION: Take appropriate steps to minimize presence of pests including properly cleaning up signs of pests and monitoring for further pest activity."
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.
"3717-1-04.4(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."
Inspector’s notes
"OBSERVATION: Observed no chlorine in rinse of dishwasher in bar.
CORRECTIVE ACTION: Ensure that food contact surfaces are properly sanitized and that dishwasher is adjusted or repaired to provide adequate sanitizer prior to placing back into use."
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.
notedCode 3717-1-02.4(C)(15)Permits, training, and postings
Official wording
"3717-1-02.4(C)(15) - Violation - PIC Duties -employees informed of their responsibilities Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food."
Inspector’s notes
"OBSERVATION: PIC Duties -employees informed of their responsibilities
Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food.
CORRECTIVE ACTION: Food employees and conditional employees need to be informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food."
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.