"3717-1-04.3(A)(1) - Violation - Equipment, storage-contamination prevention. Equipment or cabinets used to store equipment, linens or food are located in a situation where contamination might occur."
Inspector’s notes
"Violation has been abated"
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.
notedCode 3717-1-05.1(J)Water, plumbing, and sewage
Official wording
"3717-1-05.1(J) - Violation - Backflow prevention device-when required An air gap or an approved backflow prevention device is not installed as required."
Inspector’s notes
"Violation has been abated"
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.
"3717-1-03.4(I)(1) - Violation - Time as a public health control Written procedures for time as a public health control improper or unavailable."
Inspector’s notes
"Time as a public health control
Written procedures for time as a public health control were incomplete. Please submit completed procedures to Trisha Blake, REHS for review."
In plain English
An issue that does not fit the common categories. Check the official wording for details.
"3717-1-05.1(L)(2) - Violation - Handwashing facilities Handwashing facility is not located in, or immediately adjacent to, toilet rooms."
Inspector’s notes
"Violation has been abated"
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, Nov 9, 2023 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 18, 2023
Abated
3 recorded violations
notedCode 3717-1-03.4(I)(2)Other
Official wording
"3717-1-03.4(I)(2) - Violation - Time as a public health control, 4 hours Not following requirements for the 4 hour time as a public health control."
Inspector’s notes
"OBSERVATION: Observed donuts with TCS components that were holding using time as a public health control where there was no written procedure or time marked (though PIC was keeping track of time).
CORRECTIVE ACTION: PIC marked time for donuts and components of a written procedure were discussed."
In plain English
An issue that does not fit the common categories. Check the official wording for details.
"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 at standard inspection"
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, Oct 18, 2023 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 5, 2023
Not Abated
11 recorded violations
notedCode 3717-1-04.3(A)(1)Contamination
Official wording
"3717-1-04.3(A)(1) - Violation - Equipment, storage-contamination prevention. Equipment or cabinets used to store equipment, linens or food are located in a situation where contamination might occur."
Inspector’s notes
"Observed storage shelves of cleaned equipment and utensils that was in hallway where customers would have access to shelves."
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.
"3717-1-06.1(M)(3) - Violation - Facilities-windows, doors protected Windows or doors were not protected against insects and rodents."
Inspector’s notes
"Back exit door was not self closing."
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.
notedCode 3717-1-02.4(A)(2)Permits, training, and postings
Official wording
"3717-1-02.4(A)(2) - Violation - PIC-Level 2 Certification No manager has level 2 certification in food protection."
Inspector’s notes
"PIC-Ohio manager 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.
"3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
Inspector’s notes
"Observed water damaged ceiling tile in mop room."
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.
"3717-1-06.1(C)(1) - Violation - Facilities-floor and wall juncture covered Floor and wall junctures not coved or not closed to no larger than =1/32 inch."
Inspector’s notes
"Facilities-floor and wall juncture covered
Observed floor and wall junctures not coved or not closed to no larger than =1/32 inch."
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 3717-1-05.1(J)Water, plumbing, and sewage
Official wording
"3717-1-05.1(J) - Violation - Backflow prevention device-when required An air gap or an approved backflow prevention device is not installed as required."
Inspector’s notes
"OBSERVATION: Observed no air gap, backflow prevention device, or specifications for espresso machine that it contains internal backflow prevention.
CORRECTIVE ACTION: Adequate backflow prevention for espresso machine is needed. If there is not adequate backflow prevention, discontinue use and consult with a licensed plumber."
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 3717-1-05.1(B)(1)Water, plumbing, and sewage
Official wording
"3717-1-05.1(B)(1) - Violation - Approved system and cleanable fixtures Plumbing system is not designed, constructed, and installed according to the Ohio building code."
Inspector’s notes
"Observed chemical dispenser connected to faucet of three compartment sink without a distinct water supply."
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(A) - Violation - Equipment-Cooling, Heating, and Holding Capacities There is not adequate equipment for cooling, heating or holding food. "
Inspector’s notes
"Observed donuts with meringue and pastry cream fillings that were placed out at ambient temperature display. Observed chocolate eclairs that were filled that were observed stored in ambient temperature display. Items were placed back into refrigerators as they had been out for less than 4 hours."
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.
"3717-1-04.4(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."
Inspector’s notes
"OBSERVATION: Observed sanitizer from chemical dispenser at 100 ppm Quaternary Ammonia.
CORRECTIVE ACTION: PIC called facility owner so dispenser could be adjusted as soon as possible. Discussed with PIC ensuring that there is an alternative way to sanitize dishes until dispenser is working properly."
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.
"3717-1-05.1(L)(2) - Violation - Handwashing facilities Handwashing facility is not located in, or immediately adjacent to, toilet rooms."
Inspector’s notes
"Observed no hand washing sink convenient to stand mixer (which was plugged in) in storage room. Should handwashing sink be installed, proper permits are needed."
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.