ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
13 inspections
ROUTINE - STANDARD INSPECTION
Jul 29, 2026
Approved - Minor Violations
4 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 a green cutting board with heavy plastic chipping and scores. PIC discarded old board. Please order new.
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.
3.2(C)(1)(b) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
The food facility is not preventing cross contamination between different types of raw animal products.
1. Walk-in cooler observed raw chicken stored above whole cuts of raw beef. Had PIC fix cooler arrangement.
2. Reach in cooler under grill observed minced beef product above raw fish. Had PIC move fish above minced beef products.
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.
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.
Spoke with operator about shell stock tags and making sure all oyster tags are maintained with box until they are gone. Keep for 90 days.
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.
notedCode 2.4(A)(3)Permits, training, and postings
Official wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s notes
No manager had Ohio manager certification in food protection.
Observed Servsafe certificate but no Ohio manager certification. Email application with certificate to Ohio department of Health.
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.
Official record from Cincinnati Health Department, Jul 29, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 27, 2026
Not In Compliance
14 recorded violations
notedCode 3.2(C)(1)(a)Contamination
Official wording
3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Ready-to-eat food was not protected from cross-contamination by raw animal food.
Observed ready to eat vegetables not stored where contamination from raw food can be prevented. Keep veggies stored high or on highest shelf.
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.
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.
Observed a couple of food containers stored without covers. Operator covered items on site.
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.
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 multiple cutting boards with plastic chipping on edges, not cleanable. Replace boards as they loose cleanability.
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.
The use of latex gloves is not permitted in food service operations and retail food establishments. Types of non-latex gloves that are permitted for use in food service operations and retail food establishments include but are not limited to nitrile, polyethylene, and vinyl.
Observed latex gloves in back storage. Had operator remove them from service and take home.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
TCS food was improperly thawed.
Observed fish in vacuum sealed packaging that was originally frozen and thawed without breaking the seal. Please cut open all vacuum sealed fish when ready to thaw.
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 2.4(A)(3)Permits, training, and postings
Official wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s notes
No manager had Ohio manager certification in food protection.
Observed Servsafe certificate but no Ohio manager certification. Will email application to get certification.
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.
3.2(C)(1)(b) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
The food facility is not preventing cross contamination between different types of raw animal products.
Walk in cooler and cooler under grill are not organized according to proper cooking temps. Chicken stored low due to highest cooking temps, shrimp stored high due to lowest cooking temp.
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.
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.
Shellfish tags are not being kept for 90 days for oysters that are served raw. Spoke with operator about keeping tags with container until all are served.
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.
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage.
Observed boxes and a pan of food stored on floor in freezer. Make sure all boxes and food containers are at least 6 inches off the 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.
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Observed reach in coolers without ambient air thermometers. Please place one in each 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.
3.4(E)(1) - VI. Time/Temperature Controlled Safety Food - Cooling methods
Inspector’s notes
The operator is not using an effective method for cooling.
Spoke with operator about breaking down large batches of hot foods so they cool down quicker.
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.
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
Observed wet pans stacked before they were able to adequately air dry.
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.
A storage area and enclosure for refuse, recyclables, or returnables is to be maintained clean and free of unnecessary items, that is nonfunctional or longer used; and litter.
Observed broken food equipment that needs to be removed from enclosure to be picked up by trash. Please call trash company to have large equipment removed.
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.
Official record from Cincinnati Health Department, Jul 27, 2026 · Original Source
COMPLAINT - COMPLAINT
Mar 4, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Mar 4, 2026 · Original Source
COMPLAINT - COMPLAINT
Jan 12, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 12, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 12, 2025
Approved - Violations Abated
1 recorded violation
notedCode 2.4(A)(3)Permits, training, and postings
Official wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s notes
No manager had 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.
Official record from Cincinnati Health Department, Nov 12, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 5, 2025
Not In Compliance
11 recorded violations
notedCode 4.5(B)(1)(e)Contamination
Official wording
4.5(B)(1)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s notes
Food-contact surfaces or utensils not cleaned when they were contaminated.
ICE MACHINE IS DIRTY
Discard the ice, clean and sanitize the ice machine before re 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.
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage.
Contianers of food in the prep coolers are not covered.
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 2.4(A)(3)Permits, training, and postings
Official wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s notes
No manager had 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.
3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Date marking was not done in a consistent manner according to the 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.
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s notes
TCS foods were being held at temperatures >41° F.
Several food items stored on-a prep cooler above 41 F.
discard all the out of temperature food items ,
all TCS cold food items shall be held 41 F and under .
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.
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.
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.
Ceiling tiles , walls are dirty in the kitchen area.
Clean ceiling tiles and walls, maintain them 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.
6.4(D)(1) - Cleaning Ventilation Systems- Nuisance and Discharge
Inspector’s notes
Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
Vents shall be cleaned to prevent contamination .
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.
3.2(U) - Food Display - Preventing Contamination from the Customers
Inspector’s notes
Food on display was not protected from contamination by consumers.
Dried Lemons and orange, slices exposed on the bar area.
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.
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring devices are missing for three prepcoolers.
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, Nov 5, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Mar 26, 2025
Approved - Minor Violations
13 recorded violations
notedCode 2.1(A)Employee health and hygiene
Official wording
2.1(A) - I. Employee Health - Management and Personnel - Employee Health
Inspector’s notes
License holder did not ensure food employee(s) report certain diseases, symptoms or high risk situations as obligated by law including providing necessary additional information.
No sick policy.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
notedCode 2.4(A)(3)Permits, training, and postings
Official wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s notes
No manager had Ohio manager certification in food protection.
Two Mangers have serve safe two certifications .
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.
notedCode 2.4(B)(2)(a)Permits, training, and postings
Official wording
2.4(B)(2)(a) - IV. Demonstration of Knowledge - Demonstration of Knowledge
Inspector’s notes
The person in charge was unable to describe the relationship between the prevention of foodborne disease and the personal hygiene of a food employee.
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.
2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
Inspector’s notes
No/inadequate written procedures for response to vomiting/diarrheal events.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s notes
Access to handwashing facility blocked in the bar area.
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.
3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Date marking was not done in a consistent manner according to the 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.
3.3(A)(1) - VI. Time/Temperature Controlled Safety Food - Raw Animal Foods - Cooking
Inspector’s notes
Raw animal food was not cooked to the correct temperature/time combination for proper destruction of microorganisms.
Food was cooked without checking the temperature.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Walls, ceilings, and ceiling attachments for the walk-in cooler are dusty soiled, Clean walls, ceilings, and ceiling attachments, 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.
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.
2.2(C) - III. Preventing Contamination by Hands - Hands and arms - When to Wash
Inspector’s notes
Food employee(s) did not wash hands in situations that specifically require them to do so.
Food employees are not washing their hands before placing the gloves on.
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.
3.2(T) - Food Preparation - Preventing Contamination from the Premises
Inspector’s notes
Food is not protected from environmental sources of contamination during preparation.
Card board box was stored On the same surface, used to cut the lettuce.
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.
4.1(K)(1) - Food Temperature Measuring Devices - Accuracy
Inspector’s notes
Food temperature measuring devices were not accurate to ±1° Celsius in the intended range of use.
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, Mar 26, 2025 · Original Source
COMPLAINT - COMPLAINT
Mar 26, 2025
Approved - Minor Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Mar 26, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 18, 2024
Approved - Minor Violations
4 recorded violations
notedCode 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 thermometers for four prep 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.
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
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.
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.
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, Dec 18, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 27, 2024
Approved - Minor Violations
1 recorded violation
notedCode 3.2(M)(2)(a)Cleaning and sanitizing
Official wording
3.2(M)(2)(a) - Wiping cloths
Inspector’s notes
Wet wiping cloth was not maintained in a sanitizer solution between uses.
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 27, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 10, 2024
Not In Compliance
10 recorded violations
notedCode 3.4(G)(1)Food temperature
Official wording
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food
Inspector’s notes
Los alimentos refrigerados, listos para comer, TCS que se preparan en la instalación de alimentos y se mantienen refrigerados durante más de 24 horas no están correctamente marcados con la fecha.
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.
4.5(B)(3) - VII. Protection from Pollution - Cleaning frequency
Inspector’s notes
Surfaces and/or utensils used for TCS foods not cleaned every 4 hours.
Cutting board and prep tables used to prep food not cleaned every four hours.
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.
El equipo y/o los componentes de lavado de artículos no se limpiaron durante todo el día o antes de su uso.
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.
Working containers of poisonous/toxic materials are not labeled.
CHEMICAL SANITIZER CONTIANERS ARE NOT LABELD .
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.
3.3(H)(1) - VI. Time/Temperature Controlled Safety Food
Inspector’s notes
La comida TCS recalentada no se calentó a 165F
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.
3.2(C)(1) - VII. Protection from Contamination - Preventing Contamination by Separation, Packaging, and Segregation
Inspector’s notes
Ready-to-eat food was not protected from cross-contamination by raw animal food.
Raw eggs stored by the ready to eat pepper .
Discard the contaminated food items.
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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
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.
Los conductos de aire de admisión y escape son una fuente de contaminación por polvo, suciedad y otros materiales.
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 10, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 25, 2023
Abated
4 recorded violations
notedCode 3717-1-05.4(K)Pests
Official wording
"3717-1-05.4(K) - Violation - Refuse/recyclables/returnables-accessibility Refuse/recyclables/returnables accessible to insects or 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.
"3717-1-05.4(N)(1)(a) - Violation - Refuse/recyclables/returnables-covered inside Indoor refuse/recyclables/returnables receptacles not covered when not continuously used or when full."
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.
"3717-1-05.4(L) - Violation - Refuse/recyclables/returnables-maintenance Storage areas, enclosures, and receptacles are not maintained in good repair. "
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.
"3717-1-05.4(F)(1) - Violation - Refuse/recyclables/returnables-Outdoor receptacle lids/covers/doors Outdoor refuse containers do not have tight fitting lids, doors, or covers."
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.
Official record from Cincinnati Health Department, Oct 25, 2023 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 11, 2023
Not Abated
10 recorded violations
notedCode 3717-1-04.8(E)(3)Contamination
Official wording
"3717-1-04.8(E)(3) - Violation - Single-service and single-use articles-storage. 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."
Inspector’s notes
"Single-service and single-use articles-storage.
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."
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.
"3717-1-05.4(F)(1) - Violation - Refuse/recyclables/returnables-Outdoor receptacle lids/covers/doors Outdoor refuse containers do not have tight fitting lids, doors, or covers."
Inspector’s notes
"Refuse/recyclables/returnables-Outdoor receptacle lids/covers/doors
Outdoor refuse containers do not have tight fitting lids, doors, or covers."
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.
"3717-1-05.4(K) - Violation - Refuse/recyclables/returnables-accessibility Refuse/recyclables/returnables accessible to insects or rodents."
Inspector’s notes
"Refuse/recyclables/returnables-accessibility
Refuse/recyclables/returnables accessible to insects or 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.
"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 stored directly on the floor in the walk in cooler and the walk in freezer
Food items are not protected from contamination during storage.
All food shall be stored six inches and above the floor in lean and dry place protected from contamination"
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.
"3717-1-06.2(E) - Violation - Facilities-handwashing signage A handwashing sign was not posted at all handwashing lavatories."
Inspector’s notes
"No hand washing sign by the sink in the back prep area
A hand washing sign was not posted at all hand washing lavatories."
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.
notedCode 3717-1-03.4(G)(1)Food source and labeling
Official wording
"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."
Inspector’s notes
"OBSERVATION: Several food items stored without date mark
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.
CORRECTIVE ACTION: MAnger indicated all the undated food items were just prepped , provided 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.
"3717-1-04.4(D) - Violation - Warewashing equipment-cleaning frequency. Warewashing equipment and/or components were not cleaned throughout the day or before use."
Inspector’s notes
"cleaning frequency.
Three compartment sink in the bar and the kitchen area are not clean
Ware washing equipment and components were not cleaned throughout the day or before 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.
"3717-1-05.4(L) - Violation - Refuse/recyclables/returnables-maintenance Storage areas, enclosures, and receptacles are not maintained in good repair. "
Inspector’s notes
"Refuse/recyclables/returnables-maintenance
Storage areas, enclosures, and receptacles are not maintained in good repair."
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.
"3717-1-05.4(N)(1)(a) - Violation - Refuse/recyclables/returnables-covered inside Indoor refuse/recyclables/returnables receptacles not covered when not continuously used or when full."
Inspector’s notes
"Refuse/recyclables/returnables-covered inside
Indoor refuse/recyclables/returnables receptacles not covered when not continuously used."
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.
"3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled."
Inspector’s notes
"Food Storage containers-common name ID
Several working containers of food are not properly labeled."
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.