SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
3 inspections
COMPLAINT - COMPLAINT
Jan 31, 2024
Abated
3 recorded violations
notedCode 3717-1-05.4(N)(2)Facility maintenance
Official wording
"3717-1-05.4(N)(2) - Violation - Refuse/recyclables/returnables-covered outside Outdoor refuse/recyclables/returnables receptacles are not covered with tight fitting lids or doors."
Inspector’s notes
"Violation has been abated"
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.
"3717-1-06.4(K) - Violation - Facilities: Pest control: The presence of insects, rodents, and other pests is not being adequately controlled or minimized."
Inspector’s notes
"Violation has been abated"
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.
"3717-1-06.1(M)(1) - Violation - Facilities-outer openings protected Outer openings of a food facility were not protected against the entry of insects and rodents."
Inspector’s notes
"Violation has been abated"
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.
Official record from Cincinnati Health Department, Jan 31, 2024 · Original Source
COMPLAINT - COMPLAINT
Jan 10, 2024
Not Abated
3 recorded violations
notedCode 3717-1-05.4(N)(2)Facility maintenance
Official wording
"3717-1-05.4(N)(2) - Violation - Refuse/recyclables/returnables-covered outside Outdoor refuse/recyclables/returnables receptacles are not covered with tight fitting lids or doors."
Inspector’s notes
"Refuse/recyclables/returnables-covered outside
Outdoor refuse/recyclables/returnables receptacles are not covered with tight fitting lids or doors."
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.
"3717-1-06.4(K) - Violation - Facilities: Pest control: The presence of insects, rodents, and other pests is not being adequately controlled or minimized."
Inspector’s notes
"OBSERVATION: Facilities: Pest control:
The presence of insects, rodents, and other pests is not being adequately controlled or minimized. Observed Rat feces in basement
CORRECTIVE ACTION: Thoroughly clean basement floors"
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.
"3717-1-06.1(M)(1) - Violation - Facilities-outer openings protected Outer openings of a food facility were not protected against the entry of insects and rodents."
Inspector’s notes
"Facilities-outer openings protected
Outer openings of a food facility were not protected against the entry of insects and rodents."
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.
Official record from Cincinnati Health Department, Jan 10, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 30, 2023
Abated On-Site
15 recorded violations
notedCode 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 and Perimeter of floor throughout is soiled--Clean. Adjust all shelving to six inches off floor to enable accessible cleaning"
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.
"3717-1-04.8(F) - Violation - Storage-prohibitions. Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area."
Inspector’s notes
"Storage-prohibitions.
Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area. Discontinue storing boxes of cups and other single use disposable items directly on floor in basement store 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.
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
Inspector’s notes
"Equipment-good repair and proper adjustment.
Equipment and/or components were not maintained in good working order. Turbo Air reach in Cooler holding temperatures at 56 degrees F---Discontinue using until temperatures are maintained at 40 degrees F. Rusted shelving under prep counter--Replace or Paint to assure a smooth cleanable surface"
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.
"3717-1-04.1(KK) - Violation - Food Equipment-Certification and Classification Equipment is not approved by a recognized testing agency or authority."
Inspector’s notes
"Food Equipment-Certification and Classification
Equipment is not approved by a recognized testing agency or authority. Non-commercial reach in Freezer"
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.
"3717-1-06.1(M)(3) - Violation - Facilities-windows, doors protected Windows or doors were not protected against insects and rodents."
Inspector’s notes
"Facilities-windows, doors protected
Windows or doors were not protected against insects and rodents. Discontinue propping entry doors open"
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.
"3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
Inspector’s notes
"Temperature Measuring Devices
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
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.
"3717-1-03.4(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. Expired cooked shrimp and taquitos- 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.
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-Level 2 Certification
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.
"3717-1-03.2(Q) - Violation - Food Storage-preventing contamination form the premises Food items are not protected from contamination during storage."
Inspector’s notes
"Food Storage-preventing contamination form the premises
Food items are not protected from contamination during storage. Discontinue storing containers of food directly on floor"
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.
"3717-1-04.5(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 are soiled: Interior of ovens and covers under Hood---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.
"3717-1-04.8(E)(1) - Violation - Equipment, linens, single-service items-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."
Inspector’s notes
"Equipment, linens, single-service items-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. Discontinue storing sandwich block cooler lids on floor in kitchen"
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.
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
Inspector’s notes
"OBSERVATION: TCS-cold holding
TCS foods were being held at temperatures >41° F. All foods in Turbo Air reach in cooler held at 53 degrees and up (Milk, Beans, Carnitas etc) Discarded. Salsa held at 56 degrees F in Ice Bath
CORRECTIVE ACTION: Maintain all TCS foods at 41 degrees F or below. When using an Ice Bath assure food containers are submerged into Ice up to product line verses simply atop Ice.
Maintain lids closed on sandwich block coolers"
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.
"OBSERVATION: Equipment cleanliness-food contact
Food-contact surfaces were dirty.
CORRECTIVE ACTION: Wash and sanitize can opener blade after each 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.
"3717-1-04.4(P) - Violation - Warewashing equipment -sanitizer concentration. Sanitizer concentration is not being monitored."
Inspector’s notes
"Warewashing equipment -sanitizer concentration.
Sanitizer concentration is not being monitored. No Chlorine dispensed at final rinse at dish machine. Discontinue using until repaired. May wash, rinse and sanitize at three compartment sink"
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.
"3717-1-02.3(A) - Violation - Food contamination-eating Employees were eating, drinking or using tobacco in non-designated areas."
Inspector’s notes
"Food contamination-eating
Employees were drinking in non-designated areas."
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.