2.1(A) - I. Employee Health - Management and Personnel - Employee Health
Inspector’s notes
License holder did not ensure food employees report certain diseases, symptoms or high risk situations as obligated by law including providing necessary additional information.
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.
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.
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, Aug 13, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 7, 2025
Approved - Minor Violations
1 recorded violation
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.
Official record from Cincinnati Health Department, Oct 7, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 23, 2025
Approved - Minor Violations
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.
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s notes
Access to handwashing facility blocked.
-Observed access to the handwashing sink was blocked with some appliances located in the facility.
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.
3.2(N)(1) - VII. Protection from Contamination - Gloves - Use Limitation
Inspector’s notes
Single use gloves were used for more than one task or were not changed when contaminated.
-PIC was required to use their single-use gloves for only one task to prevent cross-contamination. Gloves must be used for one single task and for no other purpose, and ensure they are discarded when they are damaged or soiled or when interruptions occur in the operation.
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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
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(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 the internal thermometer for the walk-in refrigerator not in good working order. PIC was required to replace the defective thermometer.
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 23, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 11, 2025
Approved - Minor Violations
8 recorded violations
notedCode 4.4(D)Cleaning and sanitizing
Official wording
4.4(D) - Warewashing equipment
Inspector’s notes
Warewashing equipment and/or components were not cleaned throughout the day or before use.
-Observed the 3-comp sink soiled and looks like it has not been cleaned before use.
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.
There is no test kit available for measuring the concentration of the sanitizer.
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.
Warewashing sink was used for handwashing.
-PIC was notified not use the 3-comp sink for handwashing and solely for ware washing only.
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 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.
3.2(C)(2) - VII. Protection from Contamination - Protection from cross
Inspector’s notes
The food facility is not preventing cross contamination between different types of raw animal products.
-Observed the facility storing raw chicken and beef together which shows possible cross-contamination of raw animal products.
PIC was required to separate the raw animal produce.
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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
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 several food items stored on the floor of the refrigerator. PIC was required to properly store food 6-inches above the floor to protect them from contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment components were not intact, tight or properly adjusted.
-Observed the 3-compartment sink missing stopper for the drains. PIC stated that stoppers will be purchased.
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, Feb 11, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
May 29, 2024
Approved - Violations Abated
5 recorded violations
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.
6.1(F)(1) - Facilities: Wall and ceiling - coverings and coatings
Inspector’s notes
Wall and ceiling coverings were not attached so that they are easily cleanable.
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 were not maintained in good repair.
-Observed some paint peeling off from the ceiling above the prep/cutting area at the back of the store
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.
Plumbing system is not maintained in good repair.
-Observed the drain line beneath the prep sink broken and not connected to an air gap floor drain, which is causing water spill to the floor.
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 air gap between the water supply and flood level rim of a plumbing fixture (or other equipment) does not meet requirements.
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, May 29, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
May 22, 2024
Not In Compliance
13 recorded violations
notedCode 3.5(C)Food source and labeling
Official wording
3.5(C) - Food labels
Inspector’s notes
Food is not properly labeled.
-Observed some of the raw animal products packaged for retail not labeled at all.
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.
TCS food was improperly thawed.
-Observed gizzards and beef as well as other animal products improperly thawed.
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.
2.2(D) - III. Preventing Contamination by Hands - Hands and arms
Inspector’s notes
Food employee(s) were not washing hands in a handwashing sink.
-Observed employees using the 3-compartment sink 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.
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility
Inspector’s notes
Access to handwashing facility is blocked with a pile of cardboard and no employees' usage accessibilty.
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.
3.2(C)(1) - VII. Protection from Contamination - Preventing Contamination by Separation, Packaging, and Segregation
Inspector’s notes
Ready-to-eat food was not protected from cross-contamination by raw animal food (raw eggs).
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(F)(1) - Facilities: Wall and ceiling - coverings and coatings
Inspector’s notes
Wall and ceiling coverings were not attached so that they are easily cleanable.
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.
Food items are not protected from contamination during storage.
-Observed multiple food items in the walk-in refrigerator stored on the floor. Ensure all food items are stored 6-inches above the floor to protect them from contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
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 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.
The physical facilities were not maintained in good repair.
-Observed some paint peeling off from the ceiling above the prep/cutting area at the back of the store
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.
Plumbing system is not maintained in good repair.
-Observed the drain line beneath the prep sink broken and not connected towards the air gap floor drain. The absence of the drain line is causing water to drain completely to the floor.
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 air gap between the water supply and flood level rim of a plumbing fixture (or other equipment) does not meet requirements.
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.