ROUTINE - CRITICAL CONTROL POINT
1 recorded violation
4.4(B) - Cutting surfaces.
Cutting surfacesunable to be effectively cleaned and sanitized.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Jul 8, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
6 recorded violations
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Nonfood-contact surfaces are not cleaned frequently enough. Dusty knife holder. Soiled vents above food containers in line cooler. Clean vents regularly. Filter soiled with dirt and dust on line cooler.
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.
More about cleaning or sanitizing problems3.2(D) - Food Storage Containers - Identified with Common Name of Food
Working containers of food are not properly labeled. Unlabeled water bottle.
An issue that does not fit the common categories. Check the official wording for details.
More about other finding3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Expired ready to eat food on shelf of walk in cooler. Ready-to-eat, TCS food was MUST BE discarded by the date mark or when the date mark exceeded the required time/temperature combination. Corrected on site.
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.
More about food kept at an unsafe temperature4.1(Z) - Temperature Measuring Device - Functionality
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. No thermometer in line cooler across stove. Provide thermometer to check daily temp.
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.
More about food kept at an unsafe temperature4.4(Q)(3) - Ambient Air Temperature, Water Pressure, and Water Temperature Devices - Good Repair/Calibration
Ambient air temperature, water pressure, and water temperature measuring devices were not maintained in good repair and be accurate within the intended range of use. Cooler leaking on bottom shelf and pooling water. Fix the problem.
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.
More about food kept at an unsafe temperature4.8(E)(1) - Equipment, Utensils, Linens - Storage
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination. Clean utensils stored in soiled container. Corrected on site.
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Cincinnati Health Department, Feb 11, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
1 recorded violation
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Nonfood-contact surfaces are not cleaned frequently enough. -Observe the fan vent in the walk-in refrigerator soiled in debris.
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.
More about cleaning or sanitizing problemsOfficial record from Cincinnati Health Department, Aug 8, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
2 recorded violations
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Nonfood-contact surfaces are not cleaned frequently enough. -Observed the fan vents in the walk-in refrigerator soiled in debris.
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.
More about cleaning or sanitizing problems3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens
Food is contacting an unclean surface. -Observed the ice machine soiled and requires cleaning and sanitizing. PIC stated that ice machine will be cleaned and sanitized.
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.
More about food not protected from contaminationOfficial record from Cincinnati Health Department, Feb 21, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 5, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
6 recorded violations
"3717-1-04.8(E)(2)(a)(b) - Violation - Equipment, linens, single-service items-storage. Clean equipment and utensils were not properly stored."
"Equipment, linens, single-service items-storage. Clean equipment and utensils were not properly stored. -Observed some already cleaned cutleries stored with their food contact surfaces exposed improperly. Ensure the food contact surface are inverted to prevented them from being contaminated."
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.
More about cleaning or sanitizing problems"3717-1-03.2(C)(1)(a) - Violation - Preventing Contamination by Separation, Packaging, and Segregation Ready-to-eat food was not protected from cross-contamination by raw animal food."
"OBSERVATION: Preventing Contamination by Separation, Packaging, and Segregation Ready-to-eat food was not protected from cross-contamination by raw animal food. -Observed a crate of shelled raw eggs stored above some RTE foods CORRECTIVE ACTION: PIC removed the shelled eggs and separated it properly."
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.
More about food not protected from contamination"3717-1-03.4(G)(1) - Violation - RTE TCS, date marking, food prepared in facility 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."
"OBSERVATION: RTE TCS, date marking, food prepared in facility Refrigerated, ready-to-eat, TCS food (beef) that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. CORRECTIVE ACTION: PIC stated that food item was prepared a day prior and would be date marked accordingly with the preparation and discard date."
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.
More about food source, dating, or labeling problems"3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
"Sanitizing solutions-testing devices. There is no chlorine test kit available for measuring the concentration of the sanitizer for the warewashing available on-site. **3-compartment sink had the available sanitizer test kit**"
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.
More about cleaning or sanitizing problems"3717-1-03.2(C)(2) - Violation - Protection from Contamination-Food Storage Food is stored unwrapped or in uncovered containers."
"OBSERVATION: Protection from Contamination-Food Storage Observed a bowl of chocolate chips stored unwrapped or in uncovered containers. CORRECTIVE ACTION: PIC covered the affected food item during inspection."
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.
More about food not protected from contamination"3717-1-03.5(C) - Violation - Food labels-required information Food is not properly labeled."
"Food labels-required information Food is not properly labeled. -Observed beef in refrigerator not labeled with the required food labeling information."
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.
More about food source, dating, or labeling problemsOfficial record from Cincinnati Health Department, Feb 14, 2024 · Original Source