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.
Observed ranch dressing that was held past the date indicated on the date marking.
Ensure ready-to-eat, TCS food is discarded when the date mark exceeded the required time/temperature combination.
PIC discarded the ranch.
+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.
3701-21-03 - Approval of Facility Layout and Equipment Specifications
Inspector’s notes
Facility constructed, remodeled, or equipment installed without prior written approval from the licensor.
Observed dishwasher that was not approved by the licensor.
Ensure the filled-out application is sent to the licensor so it can be reviewed.
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, Jun 10, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 29, 2026
Approved - Minor Violations
1 recorded violation
notedCode 3701-21-03Equipment and utensils
Official wording
3701-21-03 - Approval of Facility Layout and Equipment Specifications
Inspector’s notes
Facility constructed, remodeled, or equipment installed without prior written approval from the licensor.
Observed dishwasher that was not approved by licensor. Operator was provided contact information and application to get equipment approved.
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 29, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 21, 2026
Not In Compliance
2 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.
Excrement was cleaned up and pest control is scheduled to come 1/22/26.
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.
3701-21-03 - Approval of Facility Layout and Equipment Specifications
Inspector’s notes
Facility constructed, remodeled, or equipment installed without prior written approval from the licensor.
Observed dishwasher that was not approved by licensor. Operator was provided contact information and application to get equipment approved.
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 21, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Mar 31, 2025
Approved - Minor Violations
8 recorded violations
notedCode 5.1(O)(2)Handwashing
Official wording
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 hand washing sink in dishwasher room being used as a soaker sink. Items were removed from sink.
+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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. Observed RIC at 47ºF and non-TCS foods held above 41ºF. Food was moved (<4 hours). Adjust prior to placing non-TCS foods back into unit.
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.
5.1(B)(1) - Approved System and Cleanable Fixtures
Inspector’s notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code.
Observed no backflow prevention device or air gap on the supply line on non-carbonated beverage machine.
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.
5.1(L)(1) - III. Preventing Contamination by Hands - Handwashing Sinks - Location and Placement
Inspector’s notes
Handwashing facility is not located to allow convenient use by employees. Observed no handwashing sink convenient to deli slicer/serving prep area.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
3.4(I)(1) - VI. Time/Temperature Controlled Safety Food - Time as a public health control
Inspector’s notes
Written procedures for time as a public health control improper or unavailable.
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 deli meat holding at 45ºF for less than 4 hours in two door refrigerator near deli slicer. TCS foods in refrigerator were moved.
+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.
4.1(LL) - Food equipment - certification and classification
Inspector’s notes
Food equipment was not commercially approvable by an recognized testing agency. Observed dishwasher used with chlorine sanitizer that was not commercially approved to be a low temperature machine. Facility is working with Senior EHS and company to have new dishwasher installed and approved.
Observed serving line where cold TCS foods were on ice. Discussed with facility either having time in lieu of temperature in use for items or providing mechanical refrigeration.
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. Facility has recently changed ownership. Discussed with facility and senior EHS what needs to be replaced.
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.