ROUTINE - STANDARD INSPECTION
Dec 1, 2025
Approved - Minor Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Dec 1, 2025 · Original Source
Approved - Minor Violations
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
7 inspectionsROUTINE - PROCESS REVIEW
Oct 21, 2025
Not In Compliance
9 recorded violations
notedCode 4.4(B)Other
Official wording
4.4(B) - Cutting surfaces.
Inspector’s notes
Cutting surface(s) unable to be effectively cleaned and sanitized.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 6.1(C)(1)Facility maintenance
Official wording
6.1(C)(1) - Floor and wall junctures - coved, and enclosed or sealed
Inspector’s notes
In FSOs or RFEs in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved to no larger than one thirty-second inch (one millimeter). Observed crevices along Bakery door frame, cove base and floors around walk in freezer--seal all gaps and crevices. Re-secure/replace baseboards along outside of Deli walk in cooler
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.
More about building upkeep issuesnotedCode 6.4(F)Other
Official wording
6.4(F) - Drying Mops
Inspector’s notes
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. (Starbucks)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 5.1(S)(2)Water, plumbing, and sewage
Official wording
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair. Leak at base of faucet at three comp sink in Deli--repair
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.
More about water, plumbing, or sewage problemsnotedCode 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. Uncovered food on rolling cart in Bakery--may place clean tray atop cart
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.
More about food not protected from contaminationnotedCode 3.1(R)Food source and labeling
Official wording
3.1(R) - V. Food from Approved Source - Molluscan Shellfish - Maintaining Identification
Inspector’s notes
Shellfish tags were removed from the container, were improperly maintained or more than one shellfish container was in use. Maintain shell stock tags with product until last one sold. Document date sold on tags and maintain on file
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.
More about food source, dating, or labeling problemsnotedCode 3Contamination
Official wording
3 - V. Food from Approved Source - Food Safe, Unadulterated and Honestly Presented
Inspector’s notes
Food is either unsafe, adulterated or not honestly presented. Remove damaged cans in mark down area and dispose. Sale of damaged goods is not permitted
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.
More about food not protected from contaminationnotedCode 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 accumulated debris along perimeter of floor in Deli--clean. Dust build up on ceiling in Deli around vents--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.
More about cleaning or sanitizing problemsnotedCode 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 puddled water inside under counter Delfield cooler (Starbucks). Discontinue using pot and pan dish machine until final rinse temperature reaches 180 degrees F. (May wash, rinse and sanitize at three comp sink). Repair
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.
More about equipment or utensil issuesOfficial record from Cincinnati Health Department, Oct 21, 2025 · Original Source
ROUTINE - PROCESS REVIEW
May 21, 2025
Approved - Minor Violations
13 recorded violations
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. Rear store room, perimeter of floor in Bakery, and wall around walk in (bakery) are soiled--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.
More about cleaning or sanitizing problemsnotedCode 6.1(A)Facility maintenance
Official wording
6.1(A) - Floors, walls, and ceilings
Inspector’s notes
The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable. Replace stained ceiling tile
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.
More about building upkeep issuesnotedCode 4.5(D)Cleaning and sanitizing
Official wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough. The following areas soiled: Handsinks in Deli, shelves under misters in produce, fans in Bakery walk in, door grooves in Deli display case, and shelves inside Dairy walk in cooler--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.
More about cleaning or sanitizing problemsnotedCode 3.5(D)(2)Other
Official wording
3.5(D)(2) - Other Forms of Information
Inspector’s notes
The facility has concealed or altered the Safe Food Handling guidelines
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 5.1(S)(1)Water, plumbing, and sewage
Official wording
5.1(S)(1) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not repaired according to the Ohio building code. Repair faucet at three comp sink in cheese area
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.
More about water, plumbing, or sewage problemsnotedCode 7.0(B)Chemicals
Official wording
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s notes
Working containers of poisonous/toxic materials are not labeled. ID label all chemical spray bottles
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.
More about chemicals stored or used unsafelynotedCode 3.1(L)Food source and labeling
Official wording
3.1(L) - V. Food from Approved Source - Package Integrity - Specifications for Receiving
Inspector’s notes
Food packaging does not protect food from contamination. Discontinue selling damaged canned goods
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.
More about food source, dating, or labeling problemsnotedCode 6.4(N)(1)Facility maintenance
Official wording
6.4(N)(1) - Maintaining premises: unnecessary items and litter.
Inspector’s notes
There are unnecessary or nonfunctional items and /or litter on the premises. Remove non functioning prep sink in cheese 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.
More about building upkeep issuesnotedCode 3.2(I)(1)Other
Official wording
3.2(I)(1) - Food Storage or Display: Contact with Water or Ice
Inspector’s notes
Food items are stored or displayed directly in contact with ice, water or undrained ice. Fresh asparagus stored in stagnant water
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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. Rescuer door gaskets on small on Dairy walk in cooler door.
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.
More about equipment or utensil issuesnotedCode 4.4(B)Other
Official wording
4.4(B) - Cutting surfaces.
Inspector’s notes
Cutting surface(s) unable to be effectively cleaned and sanitized.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 7.1(A)Chemicals
Official wording
7.1(A) - X. Chemical - Storage: Separation
Inspector’s notes
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. Observed chemicals stored above foods in Mark Down area
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.
More about chemicals stored or used unsafelynotedCode 6.4(F)Other
Official wording
6.4(F) - Drying Mops
Inspector’s notes
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, May 21, 2025 · Original Source
ROUTINE - PROCESS REVIEW
Jan 10, 2025
Approved - Minor Violations
17 recorded violations
notedCode 4.4(A)(1)Equipment and utensils
Official wording
4.4(A)(1) - Equipment
Inspector’s notes
Equipment and/or components were not maintained in good working order. Open face cooler in center aisle of seafood dept holding temperatures at 60 degrees F--( small amount of Salmon and seafood salad moved to separate cooler). Do not use until temperatures are maintained at 40 degrees F
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.
More about equipment or utensil issuesnotedCode 6.3(D)Other
Official wording
6.3(D) - Facilities: Distressed merchandise: Location
Inspector’s notes
Products that are held by the license holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, were not segregated and not held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. Damaged canned goods were being sold in Mark down section--Cans discarded
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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. Dust build up on ceiling tiles and light shields around vents, Grease build up behind Alto shams in Deli--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.
More about cleaning or sanitizing problemsnotedCode 5.1(O)(1)Handwashing
Official wording
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility
Inspector’s notes
Access to handwashing facility blocked.
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.
More about handwashing problemsnotedCode 7.1(A)Chemicals
Official wording
7.1(A) - X. Chemical - Poisonous/toxic material
Inspector’s notes
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. Observed chemicals stored above Foods in Mark down area. Store all chemicals ob bottom shelf away from food and food contact surfaces
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.
More about chemicals stored or used unsafelynotedCode 4.5(A)(2)(3)Cleaning and sanitizing
Official wording
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty. Exterior of Deep fryers are soiled--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.
More about cleaning or sanitizing problemsnotedCode 3.2(D)Other
Official wording
3.2(D) - Food Storage containers
Inspector’s notes
Working containers of food are not properly labeled. Spray bottle of water with no label
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 5.1(S)(2)Water, plumbing, and sewage
Official wording
5.1(S)(2) - Plumbing system
Inspector’s notes
Plumbing system is not maintained in good repair. Prep sink in Cheese area not working--Repair
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.
More about water, plumbing, or sewage problemsnotedCode 7.0(B)Chemicals
Official wording
7.0(B) - X. Chemical - Poisonous/toxic material
Inspector’s notes
Working containers of poisonous/toxic materials are not labeled. ID Label all chemical spray bottles--Manager discarded spray 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.
More about chemicals stored or used unsafelynotedCode 5.1(O)(2)Handwashing
Official wording
5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility
Inspector’s notes
Handwashing facility is being used for purposes other than handwashing. Observed vegetable brush in hand sink (produce). Hand sink to be used for hand washing only
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.
More about handwashing problemsnotedCode 3.4(H)(1)Food temperature
Official wording
3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
Inspector’s notes
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 pasta salad (1/7) Discarded. PIC To assure all TCS foods are disposed of as per Ohio Food Code
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.
More about food kept at an unsafe temperaturenotedCode 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. Wash and sanitize can opener blade after each use. (Cheese shop)
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.
More about food not protected from contaminationnotedCode 3.2(C)(8)Contamination
Official wording
3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination
Inspector’s notes
Food is stored unwrapped or in uncovered containers. Uncovered foods on rolling carts in Bakery--May place a clean tray atop carts
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.
More about food not protected from contaminationnotedCode 4.4(P)Cleaning and sanitizing
Official wording
4.4(P) - Warewashing equipment
Inspector’s notes
Sanitizer concentration is not being monitored. No soap or sanitize observed at three compartment sink in Meat Room--
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.
More about cleaning or sanitizing problemsnotedCode 6.1(A)Facility maintenance
Official wording
6.1(A) - Facilities: Floors, walls, and ceilings
Inspector’s notes
The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable. Replace missing ceiling tiles in Bakery
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.
More about building upkeep issuesnotedCode 3.2(Q)Other
Official wording
3.2(Q) - Food Storage
Inspector’s notes
Food items are not protected from contamination during storage. Discontinue storing boxes of food directly on floor inside walk in freezers--Bakery
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4.4(B)Other
Official wording
4.4(B) - Cutting surfaces.
Inspector’s notes
Cutting surface(s) unable to be effectively cleaned and sanitized.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Jan 10, 2025 · Original Source
ROUTINE - PROCESS REVIEW
Jul 9, 2024
Approved - Minor Violations
15 recorded violations
notedCode 3.2(I)(1)Other
Official wording
3.2(I)(1) - Food storage or display, contact with water or ice
Inspector’s notes
Food items are stored or displayed directly in contact with ice, water or undrained ice. Observed fresh asparagus stored in untrained stagnant water
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 6.4(K)Pests
Official wording
6.4(K) - Facilities: Pest control:
Inspector’s notes
The presence of insects, rodents, and other pests is not being adequately controlled or minimized. Rid premise of flying pests in Bakery
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.
More about signs of rodents or insectsnotedCode 3.5(A)Food source and labeling
Official wording
3.5(A) - Food Labels
Inspector’s notes
Food product labels are not in compliance with identity requirements.
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.
More about food source, dating, or labeling problemsnotedCode 5.1(S)(2)Water, plumbing, and sewage
Official wording
5.1(S)(2) - Plumbing system
Inspector’s notes
Plumbing system is not maintained in good repair. Faucet and dispenser at three comp sink in Deli is leaking--repair
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.
More about water, plumbing, or sewage problemsnotedCode 4.8(F)Other
Official wording
4.8(F) - Storage
Inspector’s notes
Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area. Discontinue storing boxes of food containers directly on floor
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 7.1(A)Chemicals
Official wording
7.1(A) - X. Chemical - Poisonous/toxic material
Inspector’s notes
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. Observed chemicals stored above food in Mark down area
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.
More about chemicals stored or used unsafelynotedCode 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. Wash and sanitize can opener blade after each use
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.
More about food not protected from contaminationnotedCode 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. The floors in the Bakery area along with the FRP board around walk are soiled--Clean and maintain 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.
More about cleaning or sanitizing problemsnotedCode 4.1(Y)Food temperature
Official wording
4.1(Y) - Temperature Measuring Devices
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. Missing thermometer in Star Bucks cooler
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.
More about food kept at an unsafe temperaturenotedCode 4.4(A)(1)Equipment and utensils
Official wording
4.4(A)(1) - Equipment
Inspector’s notes
Equipment and/or components were not maintained in good working order. Defective Prep sink in cheese kiosk. Repair/replace
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.
More about equipment or utensil issuesnotedCode 4.5(B)(1)(e)Contamination
Official wording
4.5(B)(1)(e) - VII. Protection from Contamination - Cleaning frequency
Inspector’s notes
Food-contact surfaces or utensils not cleaned when they were contaminated. Bulk containers in Deli are soiled--Clean
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.
More about food not protected from contaminationnotedCode 4.5(A)(2)(3)Cleaning and sanitizing
Official wording
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty. Three comp sink in Bar, hand sinks in several locations, exterior of fryers and door frame around walk in (Bakery area) are soiled--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.
More about cleaning or sanitizing problemsnotedCode 6.2(B)Handwashing
Official wording
6.2(B) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
Each handwashing lavatory did not have a supply of hand cleanser. No soap at Bar 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.
More about handwashing problemsnotedCode 3.4(G)(2)Food temperature
Official wording
3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked. Ooen Deli meat with no Discard date
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.
More about food kept at an unsafe temperaturenotedCode 3.2(Q)Other
Official wording
3.2(Q) - Food Storage
Inspector’s notes
Food items are not protected from contamination during storage. Discontinue storing boxes of food directly on floor inside walk in cooler
In plain English
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 9, 2024 · Original Source
COMPLAINT - COMPLAINT
Nov 21, 2023
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 21, 2023 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 31, 2023
Not Abated
9 recorded violations
notedCode 3717-1-06.1(C)(1)Facility maintenance
Official wording
"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 Floor and wall junctures not coved or not closed to no larger than =1/32 inch. Re-secure corner cove base in Bakery 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.
More about building upkeep issuesnotedCode 3717-1-03.4(H)(1)Food temperature
Official wording
"3717-1-03.4(H)(1) - Violation - RTE TCS food, date marking 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."
Inspector’s notes
"OBSERVATION: RTE TCS food, date marking 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. Observed expired Chicken Breast in Deli, and several expired Gerber Baby foods---Discarded CORRECTIVE ACTION: PIC to assure all TCS foods are disposed of as per Ohio Food Code"
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.
More about food kept at an unsafe temperaturenotedCode 3717-1-03.4(G)(2)Food source and labeling
Official wording
"3717-1-03.4(G)(2) - Violation - RTE TCS, date marking-prepared in processing plant Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked."
Inspector’s notes
"OBSERVATION: RTE TCS, date marking-prepared in processing plant Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked. Open package of Balogna in Deli with no Discard Date--Discarded CORRECTIVE ACTION: PIC to assure all open processed foods held > 24 hours have a DISCARD DATE"
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.
More about food source, dating, or labeling problemsnotedCode 3717-1-06.4(B)(1)Cleaning and sanitizing
Official wording
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
Inspector’s notes
"Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean. Floor in seafood area is soiled--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.
More about cleaning or sanitizing problemsnotedCode 3717-1-04.5(D)Cleaning and sanitizing
Official wording
"3717-1-04.5(D) - Violation - Non-food contact surfaces-Cleaning Frequency Nonfood-contact surfaces are not cleaned frequently enough."
Inspector’s notes
"Non-food contact surfaces-Cleaning Frequency Nonfood-contact surfaces are not cleaned frequently enough. The following were soiled: All handsinks, , Bulk food containers in Deli, exterior of deep fryers in Deli, Walk in ceiling inside Produce, Drink sleeves in Dairy walk-in cooler---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.
More about cleaning or sanitizing problemsnotedCode 3717-1-03.2(A)(2)Handwashing
Official wording
"3717-1-03.2(A)(2) - Violation - Bare Hand Contact RTE Food Food employee was touching ready-to-eat food with bare hands."
Inspector’s notes
"OBSERVATION: Bare Hand Contact RTE Food Food employee was touching ready-to-eat food with bare hands. Observed employee washing and cutting celery with their bare hands CORRECTIVE ACTION: Employees must wash hands and Don gloves when handling RTF's"
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.
More about handwashing problemsnotedCode 3717-1-03.2(I)(2)Water, plumbing, and sewage
Official wording
"3717-1-03.2(I)(2) - Violation - Storage or display of unpackaged food in contact with water or ice Unpackaged food items are stored in undrained ice."
Inspector’s notes
"Storage or display of unpackaged food in contact with water or ice Unpackaged food items are stored in undrained ice. Discontinue storing Fresh Asparagus in undrained Ice or standing water at room temperature"
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.
More about water, plumbing, or sewage problemsnotedCode 3717-1-04.4(B)Cleaning and sanitizing
Official wording
"3717-1-04.4(B) - Violation - Cutting surfaces. Cutting surface(s) unable to be effectively cleaned and sanitized."
Inspector’s notes
"Cutting surfaces. Cutting surface(s) unable to be effectively cleaned and sanitized."
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.
More about cleaning or sanitizing problemsnotedCode 3717-1-07.1(A)Chemicals
Official wording
"3717-1-07.1(A) - Violation - Poisonous/toxic material-storage separation Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles."
Inspector’s notes
"OBSERVATION: Poisonous/toxic material-storage separation Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. CORRECTIVE ACTION: Discontinue storing chemicals among or above foods (Mark down areas)"
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.
More about chemicals stored or used unsafelyOfficial record from Cincinnati Health Department, Oct 31, 2023 · Original Source