ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
ROUTINE - STANDARD INSPECTION
Feb 1, 2024
Abated
1 recorded violation
notedCode 3717-1-03.5(E)Food temperature
Official wording
"3717-1-03.5(E) - Violation - Food Labels-consumer advisory The consumer was not properly advised of the risk of consuming raw or undercooked animal foods."
Inspector’s notes
"Violation has been abated"
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, Feb 1, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 30, 2024
Abated
6 recorded violations
notedCode 3717-1-04.2(I)Cleaning and sanitizing
Official wording
"3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
Inspector’s notes
"Violation has been abated"
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.
notedCode 3717-1-03.4(J)Permits, training, and postings
Official wording
"3717-1-03.4(J) - Violation - Variance Requirement The license holder did not obtain a required variance from ODH or ODA."
Inspector’s notes
"Violation has been abated"
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.
"3717-1-03.4(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
"Violation has been abated"
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 3717-1-03.4(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
"Violation has been abated"
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.
"3717-1-03.2(C)(2) - Violation - Protection from Contamination-Food Storage Food is stored unwrapped or in uncovered containers."
Inspector’s notes
"Violation has been abated"
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.
Official record from Cincinnati Health Department, Jan 30, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 2, 2024
Abated On-Site
8 recorded violations
notedCode 3717-1-03.5(E)Food temperature
Official wording
"3717-1-03.5(E) - Violation - Food Labels-consumer advisory The consumer was not properly advised of the risk of consuming raw or undercooked animal foods."
Inspector’s notes
"OBSERVATION: Missing asterisk next to Oyster (Raw Bar) on the menu.
CORRECTIVE ACTION: Operator will add an asterisk to Oysters to guide customers to printed Consumer Advisory on the bottom of the menu."
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.
"3717-1-03.2(C)(2) - Violation - Protection from Contamination-Food Storage Food is stored unwrapped or in uncovered containers."
Inspector’s notes
"OBSERVATION: Food was stored uncovered in the walk-in-cooler downstairs and reach-in-cooler upstairs.
CORRECTIVE ACTION: Operator will cover foods during storage."
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(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: Garlic Confit and cooked Lemon slices in the walk-in-cooler were past 7 days.
CORRECTIVE ACTION: Operator discarded."
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(I)(1) - Violation - Time as a public health control Written procedures for time as a public health control improper or unavailable."
Inspector’s notes
"Operator is holding sauces that have TCS ingredients at room temperature for service. Sauces are used for cooking dishes and need to be at room temperature before use per Person in Charge. Discussed using Time as a Public Health Procedure and provided information. Operator will write a procedure and submit for approval."
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3717-1-03.4(J)Permits, training, and postings
Official wording
"3717-1-03.4(J) - Violation - Variance Requirement The license holder did not obtain a required variance from ODH or ODA."
Inspector’s notes
"OBSERVATION: Operator is fermenting sauces such as Hot, Yellow Mash, Green Pepper Mash and Fresno sauces with peppers etc to extend shelf life.
CORRECTIVE ACTION: Operator will submit application with procedure/recipe to ODH. Also,"
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.
"3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
Inspector’s notes
"No Chlorine test kit available."
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.
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: Cooked Root Vegetables in reach-in-cooler in upstairs cooking area were not datemarked.
CORRECTIVE ACTION: Operator datemarked vegetables during inspection."
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 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
"Excess water flows onto floor when prep sink is in use downstairs."
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.