ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
8 inspections
ROUTINE - STANDARD INSPECTION
Sep 29, 2026
Approved - Violations Abated
5 recorded violations
notedCode 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.
PIC indicated remaining observed non-food contact surfaces would be throughly 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.
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s notes
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
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
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.
There is no test kit available for measuring the concentration of the sanitizer.
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 light intensity was <50 foot candles in food prep or other area where employee safety is a factor.
Replace all spent light bulbs within pizza over hood system.
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, Sep 29, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 14, 2026
Not In Compliance
21 recorded violations
notedCode 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.
Observed non-food contact services throughout kitchen soiled with residues and debris.
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 presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed infestation of insects within uncovered soiled linen/towle container (basement). Numerous soiled towles observed on basement floor surrounding uncovered container.
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.
TCS food was improperly thawed.
Observed frozen spinach being thawed at room 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.
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s notes
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
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
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. Obtain required Ohio Department of Health Food Protection Manager certification for appropriate staff.
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)(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.
Observed various RTE, TCS foods with no discard date. PIC indicated items were placed into service/prepared within 1-2 days of inspection. PIC to ensure all required foods are properly date marked with discard date, when held for >24hrs.
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.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Deep thorough cleaning of entire kitchen, front service area and basement food preparation/storage areas is needed.
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(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage.
Observed boxed food items stored on facility/basement flooring.
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.
6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
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.
6.2(E) - III. Preventing Contamination by Hands - Handwashing Signage
Inspector’s notes
A handwashing sign was not posted at all handwashing lavatories.
Ensure all handwashing stations have required handwashing signage posted at each location.
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.
Plumbing fixtures are being kept clean and maintained.
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.
2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products
Inspector’s notes
Employees were eating, drinking or using tobacco 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.
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s notes
Access to handwashing facility blocked.
Observed various hand sinks throughout facility blocked by equipment. PIC to ensure all hand sinks are accessible within facility.
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.
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 interior components of ice machine soiled with residues. PIC indicated equipment would be cleaned and sanitized prior to next usage. Increase cleaning frequency and maintain clean to sight and touch. Supplemental ice supply to be used interimly.
+COS
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 various foods unwrapped or uncovered throughout facility. PIC to ensure all required foods are properly protected and covered to prevent 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.
There is no test kit available for measuring the concentration of the sanitizer.
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 operator did not have a food thermometer readily accessible.
Provide and maintain within facility.
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 3701-21-02(I)Permits, training, and postings
Official wording
3701-21-02(I) - Display of License
Inspector’s notes
FSO license not displayed onsite.
Observed expired FSO displayed within facility. Provide and maintain current FSO license.
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, Sep 14, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 25, 2025
Approved - Minor Violations
1 recorded violation
notedCode 3.4(F)(1)(b)Food temperature
Official wording
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.
Observed temperature measuring device inside the prep cooler reading 50°F. Temperature of pizza sauce inside the cooler measured 49.4°F. Person in Charge (PIC) was instructed to discard all time/temperature controlled for safety (TCS) food items including meats, sauces, and cooked or chopped vegetables. PIC stated a technician will be contacted to repair the unit, and no food will be stored in the cooler until it is holding at 41°F or below.
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, Aug 25, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 22, 2025
Not In Compliance
10 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.
1. Observed dust accumulation on the ceiling and HVAC ductwork above the kitchen. Must be cleaned.
2. Observed grease accumulation underneath the fryer. 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.
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris.
1. Observed interior surfaces and door gaskets of the 6-compartment refrigeration unit in the front soiled. As well as water accumulating on the bottom. Unit must be cleaned.
2. Observed dust accumulation on the side of the large pizza oven. Must be cleaned.
3. Observed dust accumulation on shelving above the hot holding equipment across from the fryer. Must be cleaned.
4. Observed interior surfaces of the cooler adjacent to the 6-compartment cooler unit soiled. Must be cleaned.
5. Observed grease accumulation on the interior and exterior sides of the fryers. Must be cleaned.
6. Observed interior of the refrigeration unit with the Gatorade logo is soiled. Must be cleaned.
7. Observed dish washing machine unit is soiled. Must be cleaned.
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.
6.1(K)(2) - Insect Control Devices - Design and Installation
Inspector’s notes
Insect control devices are improperly located.
Observed sticky fly trap installed above the hot holding area. Person in Charge (PIC) removed the trap at the time of inspection.
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.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Observed chemical spray bottles stored adjacent to clean equipment on the counter. PIC moved the 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.
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.
Observed the prep cooler is reading close to 50° F. PIC stated that it could be due to temperature fluctuations from opening and closing. Advised to monitor temperature and will conduct a follow-up.
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.
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 an opening in the wall around the internet outlet connection. Person in Charge (PIC) stated that a contractor will be coming to properly seal the opening.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Light bulbs were not shielded or shatter-resistant in required areas.
Observed missing cover for the light fixture above the 6 compartment cooler unit. Must be covered.
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.
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
1. No food thermometer was observed on-site. A properly calibrated food thermometer must be available at all times to accurately measure internal food temperatures and ensure compliance with food safety regulations.
2. Observed missing ambient air measuring device in the 6 compartment cooler. PIC stated they will order some.
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.
In-use utensils are improperly stored.
Observed ice scoops stored above the ice machine, which can lead to contamination. Ice dispensing utensils must be stored in a clean, designated container outside the ice machine to prevent contamination and ensure food safety.
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.
20.0(B) - Existing Facilities and Equipment-Requirements for Replacement
Inspector’s notes
Existing equipment/facilities no longer meet requirements and must be replaced.
Observed dishwashing racks with chipped and peeling surfaces. Equipment must be smooth, durable, and maintained in good repair to allow proper cleaning and prevent contamination.
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, Aug 22, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Mar 31, 2025
Approved - Minor Violations
5 recorded violations
notedCode 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.
1. Food stains were observed on the walls of the facility. These areas must be cleaned and maintained.
2. Food and trash debris were accumulating on the floors of both the kitchen and the basement. These areas need to be thoroughly cleaned.
3. Grease and food buildup were observed on the sides and beneath the fryer. This must be cleaned and properly maintained.
4. Dust accumulation was noted on the ceiling above the large conveyor pizza oven. This area requires cleaning.
5. Dust buildup was observed on the racks attached to the walls, some of which are located above prep coolers. These surfaces need to 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.
6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability
Inspector’s notes
Each handwashing lavatory did not have a supply of hand cleanser.
The hand washing cleaner was absent from the hand washing station located near the front, by the cash register. It must be replenished.
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.
There is no test kit available for measuring the concentration of the sanitizer.
No test kits available for measuring concentration from the wall mounted quaternary sanitizer dispenser or dish washing machine. Must have a method to accurately measure the concentration of chemical sanitizers to ensure they are at effective and safe levels.
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.
Soiled linens were not kept in an approved manner.
Dirty towels were observed laying on counters and not in a sanitizing solution. A clean cloth used for wiping food spills or wiping food contact surfaces shall be stored in a clean sanitizing solution between uses.
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.
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris.
1. The magnetic knife holder was observed to have food debris on it. It must be cleaned and sanitized.
2. The small cooler at the front, where sauce packets are stored, is heavily soiled. It requires thorough cleaning.
3. The prep coolers are dirty and have food debris both on top, beneath the hood, and inside. Must be cleaned and properly sanitized.
4. The dishwashing machine is soiled. It should be cleaned and maintained.
5. The industrial can opener in the basement is soiled. It needs to be cleaned and sanitized.
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(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
1. Food and other debris observed on the floors throughout the facility. Thorough cleaning is required to maintain proper sanitation.
2. Food debris and spill stains observed inside the six-drawer prep cooler, including the area around the top beneath the lid and on the gasket. Cleaning is required to maintain hygiene.
3. Dust accumulation observed on multiple racks throughout the facility. These racks must be cleaned.
4. Food debris and stains observed on bottom of the small cooler located in the front cash register area. Cleaning is necessary to ensure cleanliness.
5. Dust accumulation identified behind the pizza oven. This area must be cleaned.
6. Grease buildup observed underneath the fryer. Cleaning is required to maintain proper sanitation.
7. Food debris and spill stains observed inside the prep cooler located in the middle of the kitchen. This cooler must be thoroughly cleaned.
8. Dust accumulation noted on the side of the ice machine. Cleaning is needed to uphold hygiene standards.
8. Dust observed on the ceiling and vents above the kitchen line. Cleaning is needed to uphold hygiene standards.
9. Date labels remained on containers after washing. Ensure all adhesive labels are removed prior to washing.
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.
Utensils, temperature measuring, or pressure measuring devices were not kept in good repair and/or calibration.
The temperature gauge for the walk-in cooler was observed to be malfunctioning and not displaying accurate readings. It must be repaired to ensure proper temperature monitoring and food safety compliance.
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 3, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 23, 2024
Approved - Minor Violations
5 recorded violations
notedCode 2.4(A)(2)Permits, training, and postings
Official wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s notes
No manager has level 2 certification in food protection.
Observed no one with a Ohio Manager Certification in Food Safety. PIC is expected to take ServSafe course in order to meet Ohio food safety requirements.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed build up of dust on the ceiling surfaces. Must be cleaned to prevent possible contamination with food items or equipment below.
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.
Equipment and/or components were not maintained in good working order.
Observed undercounter refrigerators not maintaining temperatures below 41° F. PIC will not keep food items in those cooler until it is replaced or fixed.
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.
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 temperatures exceeding 41° F in coolers. PIC discarded all food items from those specific 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.
Storage areas, enclosures, and receptacles are not maintained in good repair.
Observed grease leaking on ground from grease container outside. Must be cleaned and a suitable container that prevents the grease from coming out must be 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.
Official record from Cincinnati Health Department, Sep 23, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 17, 2023
Not Abated
8 recorded violations
notedCode 3717-1-05.1(S)(2)Water, plumbing, and sewage
Official wording
"3717-1-05.1(S)(2) - Violation - Plumbing system-maintained in good repair Plumbing system is not maintained in good repair."
Inspector’s notes
"There is a leak from the plumbing pipe near the fountain drink box storage in the basement."
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.
"3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
Inspector’s notes
"Blown lights in downstairs prep area. Replace."
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.
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
"This is a repeat violation. Complete by next standard inspection.
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.
"3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "
Inspector’s notes
"OBSERVATION: 1. Bottle dust caps were observed in handsink at the bar.
2. A strainer mat was observed in handsink in the upstairs servers station.
CORRECTIVE ACTION: Operator removed items and will ensure handsinks are used for handwashing and properly stocked."
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.
"3717-1-03.4(F)(1)(a) - Violation - TCS-Hot Holding TCS foods were being hot held at temperatures <135° F or a roast <130° F."
Inspector’s notes
"OBSERVATION: A bottle of Beer cheese was noted at 118F in warmer.
CORRECTIVE ACTION: Operator will discard. Recommend to fill container to fill line to ensure product is maintained at proper 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.
"3717-1-04.0(I) - Violation - Nonfood contact surfaces The non food contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth."
Inspector’s notes
"Concrete exposed flooring in walk-in-cooler."
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.
"3717-1-06.1(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
"There are gaps along the wall where the floor and wall meet in the basement prep 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.
notedCode 3717-1-06.0(A)(1)(a)Cleaning and sanitizing
Official wording
"3717-1-06.0(A)(1)(a) - Violation - Facilities-floors, walls, ceilings Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted."
Inspector’s notes
"Exposed concrete floors in basement prep area are no longer cleanable."
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.