ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
12 inspections
ROUTINE - CRITICAL CONTROL POINT
Jul 13, 2026
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. Observed a buildup of debris and residue inside of the soda gun receptacles.
Ensure the soda gun receptacles are cleaned more frequently.
2. Observed an accumulation of water and food residue inside of the bar cooler in the downstairs bar.
Ensure the bar cooler is cleaned more frequently.
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(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s notes
Working containers of food are not properly labeled.
Observed working containers of oils and spices that were not properly labeled.
Ensure all food items that are removed from the original packaging and are not easily identifiable are labeled with the common name of the food item.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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.
The physical facilities were not maintained in good repair.
Observed the floors in the upstairs bar and kitchen are damaged.
Ensure the floors are repaired so they may be 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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
1.Observed that the pizza prep cooler in the kitchen was not maintaining adequate ambient air temperatures.
Ensure the cooler is services so that it maintains adequate ambient air temperatures capable of holding TCS foods at temperatures <41° F.
2. Observed the shielding around the AC duct in the walk-in cooler was not properly sealed and is allowing water to drip into the walk-in cooler.
Ensure the shielding is repaired as to prevent water leaking into the walk-in cooler.
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, Jul 13, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 6, 2026
Not In Compliance
10 recorded violations
notedCode 3.2(D)Other
Official wording
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s notes
Working containers of food are not properly labeled.
Observed working containers of oils and spices that were not properly labeled.
Ensure all food items that are removed from the original packaging and are not easily identifiable are labeled with the common name of the food item.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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.
Employees have completed ServSafe, needs to obtain 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(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
Observed no hand drying provisions by the handwashing sinks in the downstairs prep area and the upstairs bar.
Ensure all handwashing sinks are supplied with approved hand drying provisions.
PIC supplied the sinks with paper towels.
+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(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 several food items stored in the walk-in cooler and the prep cooler that were not properly date marked.
Ensure refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is properly date marked.
PIC date marked all food items.
+COS
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.
Observed TCS foods being held at temperatures >41° F.
Ensure TCS are held at temperatures <41° F.
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.
Observed the floors and walls in the downstairs prep area were soiled.
Ensure the floors and walls are cleaned more frequently and maintained 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.
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage.
Observed onions stored on the floor of the walk-in cooler.
Ensure all food items are stored in a clean, dry location that is at least six inches off of the floor.
PIC moved the onions.
+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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
1.Observed that the pizza prep cooler in the kitchen was not maintaining adequate ambient air temperatures.
Ensure the cooler is services so that it maintains adequate ambient air temperatures capable of holding TCS foods at temperatures <41° F.
2. Observed the shielding around the AC duct in the walk-in cooler was not properly sealed and is allowing water to drip into the walk-in cooler.
Ensure the shielding is repaired as to prevent water leaking into the walk-in cooler.
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.
The physical facilities were not maintained in good repair.
Observed the floors in the upstairs bar and kitchen are damaged.
Ensure the floors are repaired so they may be 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.
4.5(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 a buildup of debris and residue inside of the soda gun receptacles.
Ensure the soda gun receptacles are cleaned more frequently.
2. Observed an accumulation of water and food residue inside of the bar cooler in the downstairs bar.
Ensure the bar cooler is cleaned more frequently.
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, Jul 6, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 7, 2026
Approved - Minor Violations
8 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. Observed upstairs and downstairs bar alcohol rack with debris accumulation. Clean surfaces more frequently.
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 pest stool in utility room. Stool was cleaned up and operator aasured that they would contact pest operator to minimized the presence of pests.
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.
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair.
Observed leak in upstairs bar near handwashing station. Repair leak.
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.
5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s notes
Handwashing facility is being used for purposes other than handwashing.
Observed ice, straws and container in hand washing sink. Items were removed. Discussed with operator and employee that handwashing sink must not be used for other purposes. +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.
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 yeast growth in ice machine. Operator assured ice would no longer be used and they would start to melt the ice to deep clean the ice matchine. +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 cooked chicken wings in fridge uncovered. Chicken was 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.
The physical facilities were not maintained in good repair.
Floor in upstairs bar was not in good repair. Repair physical facilities so they 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.
Food employee(s) did not have their hair effectively restrained.
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.
Official record from Cincinnati Health Department, Jan 7, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 11, 2025
Approved - Minor Violations
2 recorded violations
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. Per facility, manager is signed up to take course. +REPEAT
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 were not maintained in good repair. Observed broken/missing tiles in kitchen and floor in bar area was not in good repair. Observed flaking paint in basement dish area. +REPEAT
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, Aug 11, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 11, 2025
Not In Compliance
4 recorded violations
notedCode 6.4(K)Pests
Official wording
6.4(K) - Controlling Pests
Inspector’s notes
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed live cockroaches in basement dishwashing room.
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.
5.1(D) - Backflow Prevention- Air Gap: Water Supply Inlet
Inspector’s notes
The air gap between the water supply and flood level rim of a plumbing fixture (or other equipment) does not meet requirements.
Nozzle is not automatically suspended above flood level rim of sink. Owner discussed putting spring on spray nozzle. +Repeat
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.
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 no manager with Ohio manager certification in food protection. Facility discussed having manager take certification course. +Repeat
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 were not maintained in good repair.
Observed dangling light fixtures in downstairs dishwashing area. Observed flaking paint in basement area. Observed broken and missing tiles in kitchen and floor in bare area to not be cleanable due to repair.
+Repeat
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 11, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 10, 2025
Not In Compliance
8 recorded violations
notedCode 6.4(A)Facility maintenance
Official wording
6.4(A) - Repairing
Inspector’s notes
The physical facilities were not maintained in good repair.
Observed dangling light fixtures in downstairs dishwashing area. Observed flaking paint in basement area. Observed broken and missing tiles in kitchen and floor in bar area to not be cleanable. +REPEAT
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.
Dressing rooms are not used by employees who regularly change their clothes in the establishment.
Observed employee items stored on food equipment. Employee items were moved. +COS
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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.
The physical facilities are not cleaned as often as necessary to keep them clean. Observed build up of soils and debris on floors and utility lines.
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(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed ice build up in freezers.
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 5 live cockroaches by chest freezer in basement. Observed small flying insects in bar area in basement. Owner said that new pest control operator would be in tomorrow morning and sent work order. Owner also said that they would have a cleaning crew come in and deep clean tonight.
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.
5.1(D) - Backflow Prevention- Air Gap: Water Supply Inlet
Inspector’s notes
The air gap between the water supply and flood level rim of a plumbing fixture (or other equipment) does not meet requirements.
Observed no air gap between spray nozzle and flood level rim of three compartment sink. Nozzle was placed above flood level rim until it can be adjusted. +REPEAT
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.
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 no manager with Ohio manager certification in food protection. +REPEAT
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 10, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 20, 2024
Approved - Minor Violations
3 recorded violations
notedCode 4.2(I)Cleaning and sanitizing
Official wording
4.2(I) - Sanitizing solutions
Inspector’s notes
There is no test kit available for measuring the concentration of the sanitizer. Observed no test kit for lactic acid sanitizer. PIC said they would contact company that provides sanitizer or change to sanitizer they have test strips for.
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 were not maintained in good repair. Floor in bar and kitchen was in bad repair. Ceiling in dishwasher area in bad repair. Repair for ceiling in dishwasher room was in progress.
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 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 (manager cert). PIC said that manager would be signed up.
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, Dec 20, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 18, 2024
Not In Compliance
7 recorded violations
notedCode 5.1(J)Water, plumbing, and sewage
Official wording
5.1(J) - Backflow prevention device
Inspector’s notes
An air gap or an approved backflow prevention device is not installed as required.
Observed sprayer for three compartment sink that was below the flood level rim of three compartment sink. PIC put spray nozzle on shelf so it was above flood level rim. Discussed with PIC that spray nozzle needs to be suspended above flood level rim or a suitable backflow preventer will be needed (contact plumbing department).
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 physical facilities were not maintained in good repair.
Observed floor in kitchen and in bar that were in bad repair.
Observed missing light in dishwasher room and water damaged ceiling.
Observed water next to bar cooler on floor.
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.
6.4(N) - Maintaining premises: unnecessary items and litter.
Inspector’s notes
There are unnecessary or nonfunctional items and /or litter on the premises.
Unnecessary items were stored in basement room with utility sink. Ensure that facility is free from unnecessary or nonfunctional items.
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.
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed rat droppings in corner of basement room and gnawed bits of insulation.
Observed rat droppings and gnawed creamer cup to the right of bar refrigerator. PIC contacted licensed pest controller to address issue within day and had food employee start cleaning up evidence of pests.
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.
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 Ohio manager certified 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.
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s notes
Food-contact surfaces were dirty.
Observed dried food residue on can opener blade. Can opener was placed in basket to go through dishwasher.
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. Observed no test kit for measuring the concentration of the lactic acid 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.
Official record from Cincinnati Health Department, Dec 18, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 10, 2024
Approved - Minor Violations
2 recorded violations
notedCode 4.2(I)Cleaning and sanitizing
Official wording
4.2(I) - Sanitizing solutions
Inspector’s notes
There is no test kit available for measuring the concentration of the sanitizer. Observed no test kit for lactic acid sanitizer. PIC had purchased additional test kit for other type of 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 physical facilities were not maintained in good repair. Observed floor in bad repair in bar and kitchen. Observed lights that were missing in dishwasher area and ceiling in bad repair in dishwasher 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.
Official record from Cincinnati Health Department, Sep 10, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 3, 2024
Not In Compliance
9 recorded violations
notedCode 4.5(A)(2)(3)Cleaning and sanitizing
Official wording
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty. Observed build up of food debris, soils, and ice on inside surfaces of equipment. Observed some build up on exterior of equipment.
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.
Outer openings of a food facility were not protected against the entry of insects and rodents. Observed large flying insects in facility and doors and front windows open. Outer openings were closed. Per facility, outer openings would be kept shut for next couple days and facility has pest control operator they work with to address issue.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
An air gap or an approved backflow prevention device is not installed as required. Observed no air gap between sprayer hose and flood level rim (top) of three compartment sink.
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.
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 garlic in oil mixture that was on shelf at ambient temperature holding at 78ºF that had been there for over 4 hours. Garlic in oil mixture was voluntarily 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.
The physical facilities are not cleaned as often as necessary to keep them clean. Observed build up of soils on wall and floor in kitchen. Observed build up of soils on shelving and utility lines in dishwashing room.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
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 food employee cutting citrus garnish and handling citrus with bare hands. Food employee voluntarily discarded citrus.
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 no test kit for lactic acid based 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 physical facilities were not maintained in good repair. Observed floor in bad repair in bar area and in kitchen. Observed ceiling flaking and water damaged in dishwashing room. Observed lights that were not working in dishwasher room or missing.
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.
Food employee(s) did not have their hair effectively restrained by wearing a hair covering. Observed food employees that did not have hair restrained by wearing a hair covering that was handling exposed 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.
Official record from Cincinnati Health Department, Sep 3, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Mar 12, 2024
Abated
8 recorded violations
notedCode 3717-1-02.3(C)Employee health and hygiene
Official wording
"3717-1-02.3(C) - Violation - Hair restraints, effectiveness Food employee(s) did not have their hair effectively restrained."
Inspector’s notes
"Violation has been abated"
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 3717-1-05.3(C)Water, plumbing, and sewage
Official wording
"3717-1-05.3(C) - Violation - Drainage system-prohibited direct connections A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed."
Inspector’s notes
"Violation has been abated"
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.
notedCode 3717-1-05.1(D)Water, plumbing, and sewage
Official wording
"3717-1-05.1(D) - Violation - Backflow prevention-air gap. The air gap between the water supply and flood level rim of a plumbing fixture (or other equipment) does not meet requirements. "
Inspector’s notes
"Violation has been abated"
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.
"3717-1-03.2(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
"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.
"3717-1-05.1(O)(1) - Violation - Using a handwashing facility-Accessibility Access to handwashing facility blocked. "
Inspector’s notes
"Violation has been abated"
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.
"3717-1-04.5(D) - Violation - Non-food contact surfaces-Cleaning Frequency Nonfood-contact surfaces are not cleaned frequently enough."
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 3717-1-06.4(B)(1)Cleaning and sanitizing
Official wording
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
Inspector’s notes
"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.
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.
"OBSERVATION: Observed build up of food soils on can opener blade.
CORRECTIVE ACTION: Can opener was moved 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.
"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 burgers stored over cooked chicken in reach in cooler. Observed raw in shell eggs stored over cooked chili in walk in cooler.
CORRECTIVE ACTION: Food employee and PIC went to rearrange items so that raw animal food was not above ready to eat foods."
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 3717-1-06.4(B)(1)Cleaning and sanitizing
Official wording
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
Inspector’s notes
"Observed build up of soils on Walk-in-cooler walls and floors. Observed build up of rust on shelves."
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
"3717-1-04.5(D) - Violation - Non-food contact surfaces-Cleaning Frequency Nonfood-contact surfaces are not cleaned frequently enough."
Inspector’s notes
"Observed build up of food soils in reach in refrigerator in kitchen."
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.
"3717-1-05.1(O)(1) - Violation - Using a handwashing facility-Accessibility Access to handwashing facility blocked. "
Inspector’s notes
"OBSERVATION: Downstairs bar hand washing sink is not easily accessible.
CORRECTIVE ACTION: Ensure that bar handwashing sink is easily accessible."
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.
"3701-21-03 - Violation - Approval of Facility Layout and Equipment Specifications Facility constructed, remodeled, or equipment installed without prior written approval from the licensor."
Inspector’s notes
"WIC was modified without prior written approval from Licensor."
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 3717-1-02.3(C)Employee health and hygiene
Official wording
"3717-1-02.3(C) - Violation - Hair restraints, effectiveness Food employee(s) did not have their hair effectively restrained."
Inspector’s notes
"Hair restraints, effectiveness
Food employee did not have their hair effectively restrained by wearing a hair covering."
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 3717-1-05.1(D)Water, plumbing, and sewage
Official wording
"3717-1-05.1(D) - Violation - Backflow prevention-air gap. The air gap between the water supply and flood level rim of a plumbing fixture (or other equipment) does not meet requirements. "
Inspector’s notes
"OBSERVATION: Backflow prevention-air gap.
Observed no spring on sprayer hose on three compartment sink to suspend sprayer above flood level rim of sink. Observed no backflow preventer on sprayer hose.
CORRECTIVE ACTION: Provide air gap or approved backflow preventer to protect the building's potable water supply."
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.
notedCode 3717-1-05.3(C)Water, plumbing, and sewage
Official wording
"3717-1-05.3(C) - Violation - Drainage system-prohibited direct connections A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed."
Inspector’s notes
"OBSERVATION: Observed no air gap from new ice machine to drain.
CORRECTIVE ACTION: Provide proper air gap per Ohio Plumbing Code."
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
"Observed bar and kitchen floor in bad 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.