3.4(I)(1) - VI. Time/Temperature Controlled Safety Food - Time as a public health control
Inspector’s notes
Written procedures for time as a public health control improper or unavailable.
Time as public health procedure was unavailable during inspection. Have procedure 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.
Official record from Cincinnati Health Department, May 6, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 2, 2026
Approved - Minor Violations
1 recorded violation
notedCode 4.8(A)(1)Equipment and utensils
Official wording
4.8(A)(1) - Equipment and Utensils - Air-Drying
Inspector’s notes
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
Observed cleaned dishes being stacked before allowing them time to air dry. Manager advised dishes would be air dried moving forward.
+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.
Official record from Cincinnati Health Department, Jan 2, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 30, 2025
Approved - Minor Violations
3 recorded violations
notedCode 4.1(C)(1-4)Cleaning and sanitizing
Official wording
4.1(C)(1-4) - Food Contact Surfaces Cleanability
Inspector’s notes
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
Observed stickers left on dishes after cleaning. Stickers must be removed while being cleaned.
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.
4.5(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 a buildup within the ice machine. It must be cleaned.
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.
6.0(A)(1)(a) - Indoor areas - surface characteristics
Inspector’s notes
Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted.
Observed the floor-wall junction in the bun area not sealed properly. It must be sealed properly for cleanability.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Apr 30, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 17, 2025
Approved - Minor Violations
4 recorded violations
notedCode 6.4(A)Facility maintenance
Official wording
6.4(A) - Facilities: Maintenance: Good repair
Inspector’s notes
The physical facilities were not maintained in good repair.
1. Observed the floorboards and wall of the bun storage area in disrepair. The area must be sealed to be cleaned properly.
2. Observed a leak from the ceiling of the walk-in cooler. It must be repaired.
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed a buildup on the lining of the lid for the ice machine. It must be cleaned.
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.
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 a buildup within the trays used for burger wrappers. They must be cleaned.
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 physical facilities are not cleaned as often as necessary to keep them clean.
Observed a buildup of ice within the walk-in freezer. It must be cleaned.
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, Jan 17, 2025 · Original Source
COMPLAINT - COMPLAINT
Oct 3, 2024
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 3, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 21, 2024
Approved - Minor Violations
4 recorded violations
notedCode 3.4(F)(1)(b)Food temperature
Official wording
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 walk-in cooler and freezer out of temperature. Manager had freezer truck temporarily parked outside with all frozen foods stored on it. Manager moved cooler foods to other coolers in the building. Walk-in cooler and freezer were repaired.
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.
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
Observed stickers left on dishes after being cleaned. Manager re-cleaned dishes and removed stickers and residue. Manager advised dishes would be cleaned more thoroughly moving forward.
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.
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s notes
Food-contact surfaces were dirty.
Observed a buildup left on dishes that were cleaned. Manager had dishes re-cleaned and advised they would be cleaned more thoroughly moving forward.
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 physical facilities are not cleaned as often as necessary to keep them clean.
1. Observed a buildup on the floor under the soda fountain at drive-thru. Manager had area cleaned.
2. Observed a buildup in the area under and behind the bun racks. Manager had the area cleaned.
3. Observed a buildup on the floor of the shed behind facility. Manager had the floor cleaned.
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 21, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 12, 2024
Abated On-Site
3 recorded violations
notedCode 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
"Observed a buildup on the floor of the freezer on grill line. Manager cleaned the freezer and advised they will clean it more frequently.
Nonfood-contact surfaces are not cleaned 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.
"3717-1-06.4(F) - Violation - Facilities: Mops: Drying After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies."
Inspector’s notes
"Observed a mop being stored in a bucket of liquid. Manager removed mop and hung it up to dry properly. Manager advised they would dry mops properly moving forward.
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies."
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.
"OBSERVATION: Observed a buildup in the ice machine.
Food-contact surfaces were dirty.
CORRECTIVE ACTION: Ice machine must be 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.