The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable.
Observed walls between mobile and prep area made out of ply wood. Assure surfaces are easily cleanable
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.
6.1(R) - Outdoor refuse areas - curbed and graded to drain
Inspector’s notes
Outdoor refuse area was not properly constructed, curbed, or graded to drain.
Observed dumpster on gravel surface. Dumpster must be on cleanable surface.
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed build up around grease trap. 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, Aug 19, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 7, 2026
Not In Compliance
19 recorded violations
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 cooked potatoes at room temperature in mobile area. Potatoes were placed in the 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.
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.
1. Observed biofilm in soda gun. Discontinue use and clean.
2. Observed biofilm in ice machine. Discontinue use and clean.
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)(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 chicken over hot dogs in reach in cooler. Arrange coolers so poultry is on the bottom, then ground meat/fish, then whole meat, then seafood, and ready to eat food on top.
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.
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s notes
Sanitizer concentration is not being monitored.
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.
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage.
Observed eggs stored on the floor in beer cooler. Food must be stored six inches off the floor in clean dry location.
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.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination.
1. Observed clean equipment stored on the floor. Equipment must be stored in dry clean location six inches from the floor.
2. Observed clean dishes placed next to handsink. Obtain splash guard.
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.
6.1(N) - Exterior Walls and Roofs - Protective Barrier
Inspector’s notes
Perimeter walls or roof does not protect against the weather or pests.
Observed fryer between mobile and front prep area not properly protected. Ensure perimeter walls is protected against weather or pests.
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.
1. Observed ice build up in freezers around the facility. Clean
2. Observed build up around grease trap. 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.
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed presence of flies. Obtain pest control operator. Keep doors and outer openings closed or obtain insect protecting curtains. And clean non food contact surfaces to avoid harborage.
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.
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.
Observed items missing discard dates around the coolers in the facility. Date mark items with discard dates without 7 day window of the earliest prepared ingredient.
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 floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable.
Observed walls between mobile and front prep area made out of wood. Assure surfaces are easily cleanable.
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.
Observed thermometers missing in coolers around the facility. Obtain and place in the warmest part of the 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.
Food employee(s) did not have their hair effectively restrained by wearing a hair covering.
Observed employees prepping food without hair restraints. Assure employees have hair properly restrained while prepping food.
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.
Outer openings of a food facility were not protected against the entry of insects and rodents.
Observed doors open in between mobile and front prep area and front entrance. Keep doors closed or obtain insect protecting devices.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
6.1(R) - Outdoor refuse areas - curbed and graded to drain
Inspector’s notes
Outdoor refuse area was not properly constructed, curbed, or graded to drain.
Observed dumpster on gravel surface. Dumpster must be on cleanable surface.
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.
The operator is using a poisonous/toxic substance that is not approved for use in a food facility and/ or the substance is not being used according to law, conditions of licensing or to the manufacturer's directions.
Observed household pesticides in back prep area. Remove or discard.
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.
Official record from Cincinnati Health Department, Aug 7, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 5, 2026
Not In Compliance
26 recorded violations
notedCode 4.4(P)Chemicals
Official wording
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s notes
Sanitizer concentration is not being monitored.
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.
6.1(N) - Exterior Walls and Roofs - Protective Barrier
Inspector’s notes
Perimeter walls or roof does not protect against the weather or pests.
Observed fryer, freezer, and cooking equipment between mobile and front prep area not properly protected by the enclosure. Ensure perimeter walls protect against weather and pests.
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.
3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens
Inspector’s notes
Food is contacting an unclean surface.
Observed chicken in reach in freezer located in back storage area in non food grade bag. Store food in food grade containers.
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.
6.1(R) - Outdoor refuse areas - curbed and graded to drain
Inspector’s notes
Outdoor refuse area was not properly constructed, curbed, or graded to drain.
Observed dumper on gravel surface. Dumpster must be on non absorbent easily cleanble surface.
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
1. Observed ice build up in reach in freezers. They must be cleaned.
2. Observed build up on and around grease trap. 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.
The operator is using a poisonous/toxic substance that is not approved for use in a food facility and/ or the substance is not being used according to law, conditions of licensing or to the manufacturer's directions.
Observed househould pesticides in back prep area. Remove or discard.
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.
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.
Observed employee drinks on prep area with out a lid next to food. Assure employees are drinking in designated areas away from food.
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 gas cooking appliance blocking handsink in prep area behind cashier counter. Cooking appliance was moved. +COS
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(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.
Obseved pooled eggs holding at 68 F for less than 2 hours in mobile prep area. Use time as public health to avoid time temperature abuse.
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.
1. Observed biofilm in soda gun. Use of soda gun was discontinued until it could be wash, rinsed, and sanitized.
2. Observed biofilm in ice machine. Discontinue use and clean.
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 floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable.
Observed walls between mobile and front prep area made out of wood which absorbent and not easily clenable. Assure floor, walls, and ceilings are smoot, non absorbent, and easily cleanable.
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.
Observed thermometers missing in coolers around the facility. Obtain and place near the warmest part of the 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.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination.
1. Observed cleaned equipment stored on the floor. Equipment must be stored in dry clean location six inches from the floor.
2. Observed clean dishes placed next handsink without a splash guard in back prep area. Obtain splash guard or assure equipment and dishes are protected 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.
Water under pressure is not available to all fixtures, equipment, and nonfood equipment that are required to use water.
Observed handsink in mobile prep area not working. Assure all fixtures have running water.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Outdoor refuse containers do not have tight fitting lids, doors, or covers.
Observed dumpster lids not in good repair. Repair lid to minimize the presence of pests.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food employee(s) did not have their hair effectively restrained by wearing a hair covering.
Observed employees prepping food without hair restraints. Assure employees have hair effectively restrained while prepping food.
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.
Outer openings of a food facility were not protected against the entry of insects and rodents.
Observed doors open in between mobile and front prep area and front entrance. Keep doors closed or obtain insect protecting devices.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed presence of flies around the faciliy. Obtain pest control operator. Keep doors and outer openings closed or obtain insect protecting curtains.
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.
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.
Observed employees not washing their hands between changing activities. Assure employees are washing their hands when they are required to.
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.
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.
Employee health policy was not able to be verified during inspection.
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(B)(1)Permits, training, and postings
Official wording
2.4(B)(1) - IV. Demonstration of Knowledge - Demonstration of Knowledge
Inspector’s notes
The person in charge was unable to demonstrate the necessary food safety knowledge by having no critical violations during the current inspection.
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.
Observed items missing discard dates around the coolers in the facility. Date mark items with discard dates within 7 day window of the earliest prepared ingredient.
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)(g) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Unwashed fruits and or vegetables are not separated from ready-to-eat food.
Observed raw chicken over vegetables in front prep area reach in cooler. Vegetables were moved. +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(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage.
Observed eggs and fruit stored on the floor in beer walk in cooler. Food must be stored six inches from the floor in dry clean location.
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 3701-21-25 (K)Permits, training, and postings
Official wording
3701-21-25 (K) - Person in Charge Certification in Food Protection FSO
Inspector’s notes
No person in charge certified in food protection was at the FSO where it is needed.
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, Aug 5, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 20, 2026
Approved - Minor Violations
1 recorded violation
notedCode 6.1(M)Other
Official wording
6.1(M) - Outer Openings - Protected
Inspector’s notes
Outer openings of a food facility were not protected against the entry of insects and rodents.
Observed gap in backdoor in ice machine room. The gaps must be filled to prevent the entrance of pests.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Feb 20, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 8, 2025
Approved - Minor Violations
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, Aug 8, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 1, 2025
Not In Compliance
4 recorded violations
notedCode 4.5(A)(2)(3)Food temperature
Official wording
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.
Observed a buildup under microwave. It 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.
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.
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.
Observed handsink at pizza oven missing soap. Each hand sink must have soap.
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.
Observed high-temp dishwasher being used with no highest temperature reading thermometer or high-temp test strips. One or the other must be used to measure sanitizing temperature.
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, Aug 1, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 24, 2025
Approved - Minor Violations
4 recorded violations
notedCode 6.2(B)Handwashing
Official wording
6.2(B) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
Each handwashing lavatory did not have a supply of hand cleanser.
Observed multiple handsinks with no soap. Each handsink m use have soap.
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(B)(4)(c) - VII. Protection from Contamination - Cleaning frequency
Inspector’s notes
Containers of ready-to-eat TCS food in a serving situation are not cleaned at least every 24 hours.
Observed soda nozzles not being sanitized every 24 hours. Soda nozzles must be sanitized once every 24 hours.
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.
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Observed facility missing a temperature measuring device for the high-temp dishwasher. High-temp stickers or a high-temp thermometer puck must be available at facility at all times.
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.
6.2(C) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
Observed multiple handsinks with no paper towels. Each handsink must have paper towels.
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.
Official record from Cincinnati Health Department, Jan 24, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 6, 2024
Approved - Minor Violations
8 recorded violations
notedCode 6.2(C)Handwashing
Official wording
6.2(C) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
Observed multiple handsinks with no paper towels. Each handsink must have a 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.
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed insects in multiple areas of kitchen. Their pretense must be adequately controlled.
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.
3.2(A)(2) - III. Preventing Contamination by Hands - Bare Hand Contact RTE Food
Inspector’s notes
Food employee was touching ready-to-eat food with bare hands.
Observed employee touching RTE food with bare hands. RTE must never be touched with bare hands
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 2.4(C)(13)Permits, training, and postings
Official wording
2.4(C)(13) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s notes
Employees are not properly trained in food safety.
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.
Windows or doors were not protected against insects and rodents.
Observed front door being propped open. If the door must be propped open, a barrier must be put in place to prevent the entrance of insects and rodents (I.e. screen door or air curtain).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
6.2(B) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
Each handwashing lavatory did not have a supply of hand cleanser.
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(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 cut onions being held at room temperature. Cut vegetables and fruit must be stored in 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.
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, Sep 6, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Mar 4, 2024
Not Abated
2 recorded violations
notedCode 3717-1-03.2(T)Contamination
Official wording
"3717-1-03.2(T) - Violation - Food preparation-preventing contamination Food is not protected from environmental sources of contamination during preparation."
Inspector’s notes
"Observed a container of food being stored on the floor. Manager placed container on a shelf and advised no food would be stored on the floor moving forward.
Food is not protected from environmental sources of contamination during preparation."
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.
"3717-1-03.2(C)(1)(a) - Violation - Preventing Contamination by Separation, Packaging, and Segregation Ready-to-eat food was not protected from cross-contamination by raw animal food."
Inspector’s notes
"OBSERVATION: Observed raw meat being stored directly above RTE food in the cooler at pizza prep station.
Ready-to-eat food was not protected from cross-contamination by raw animal food.
CORRECTIVE ACTION: Manager placed RTE food above all raw meats and advised raw meat would be stored below RTE foods 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.