TCS food was improperly thawed.
Observed chicken patties on pans of rolling rack not properly thawing
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.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Observed cleaners, sanitizer, WD40, etc on shelf above drying rack
-PIC removed the clearners, sanitizer, WD40, and all other items from this shelf and placed into another area down below and raised off the ground.
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(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.
Pasta noodles prepared and not dated inside walk in fridge
-PIC dated the pasta noodles
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(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked.
Observed sour cream and cream cheese opened and not dated inside the walk-in fridge
-PIC discarded the sour cream and properly dated the cream cheese
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, Apr 23, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 17, 2025
Approved - Minor Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Dec 17, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 18, 2025
Not In Compliance
8 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.
Observed water puddle on the floor next to the oven
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(U) - Food Display - Preventing Contamination from the Customers
Inspector’s notes
Food on display was not protected from contamination by consumers.
Observed food at serve line not covered and protected
-PIC covered the 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.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination.
Observed oven racks directly on the ground and not raised for protection
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 presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed gnats in excess near the 3-compartment sink/trash can and prep counter
-PIC will speak to onsite maintenance for resolution
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.
2.3(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 coffee cup without a lid sitting next to the mixer
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.
Wash compartment of the sink or manual warewashing equipment did not contain cleaning agent as required by manufacturers label instructions.
Observed the warewash machine not dispensing the wash reagent
-PIC will speak to onsite maintenance for resolve and discontinue use of warewash machine until repaired
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.
Clean equipment and utensils were not properly stored.
Observed pans and bowls face up and not protected in dry storage
Observed pans and cupcake pan face up and not protected on top the oven
Observed blue trays face up and not protected in serve line
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.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination.
Observed clean utensils and equipment not protected in the pull out drawer of prep area #1
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(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed black seeds in the pull out drawer of prep area #2
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.
Observed single serve containers not protected in serve line, dry storage room, and in prep area #1
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.
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 forms were missing for 1 employee
-PIC printed and had other employee sign/date
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(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.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Observed degreaser and cleaner on same shelf as foil and salt
-PIC moved the degreaser and cleaner to the correct storage area
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.
2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
Inspector’s notes
No/inadequate written procedures for response to vomiting/diarrheal events.
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.
3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked.
Observed mayonnaise and margarine opened and not dated in walk in fridge.
-PIC discarded the mayonnaise and dated the margarine
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 watermelon and ranch at 52 degrees at the serving line
-PIC moved both items to fridge to cool down immediately
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 wet floor on the left side of the oven
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(U) - Food Display - Preventing Contamination from the Customers
Inspector’s notes
Food on display was not protected from contamination by consumers.
Observed cheese and lettuce not covered/protected in serve line
Observed fruit not covered/protected in serve line
Observed cheese, lettuce, and tomatoes not covered/protected in serve line
-PIC covered all items (cheese, lettuce, fruit, tomatoes)
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, Sep 30, 2025 · Original Source
COMPLAINT - COMPLAINT
Dec 17, 2024
Approved - Minor Violations
2 recorded violations
notedCode 6.4(K)Pests
Official wording
6.4(K) - Facilities: Pest control:
Inspector’s notes
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed droppings under the warewash machine, by the window in teh dry storage room, and on the side of the walk-in freezer/fridge.
CORRECTIVE ACTION: PIC removed the droppings from the warewash area and dry storage room. Plant Operator-Joe used a vacuum to remove the droppings from the side of the walk-in freezer/fridge. Pest Control will be ongoing with Orkin and Sure Thing.
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.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination.
Observed boxed-lunch boxes on the floor in the dry storage room and not raised off the ground.
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, Dec 17, 2024 · Original Source
COMPLAINT - COMPLAINT
Dec 9, 2024
Not In Compliance
1 recorded violation
notedCode 6.4(K)Pests
Official wording
6.4(K) - Facilities: Pest control:
Inspector’s notes
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed droppings in the dry storage room, under warewash machine, on the side of walk-in freezer/fridge, behind ovens.
Observed chew oven mitts and chewed peanut butter container.
CORRECTIVE ACTION: Sure Thing and Orkin Pest Control Companies were called onsite today.
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.
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 the ranch dated 11/18 not not discarded within 7 days.
CORRECTIVE ACTION: PIC discarded the ranch.
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.
Storage bins used for protecting dry goods were stored on the floor and not raised off the ground.
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 presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed rat/mice droppings in the dry storage room.
Observed goldfish boxes chewed through in storage room used my parents/pta.
Observed a dead rat on the side of school.
Observed droppings around the dumpsters.
Observed hole/burrow in planter at front entrance.
CORRECTIVE ACTION: Per PIC and plant operator pest control is ongoing with Orkin.
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(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.
Observe cheese slices left on the counter and not under any cold holding temperature.
CORRECTIVE ACTION: PIC immediately moved the cheese back to the fridge.
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.
Outdoor refuse/recyclables/returnables receptacles are not covered with tight fitting lids or doors.
Observed the dumpster lid with chew marks on the edge.
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.
2.1(A) - I. Employee Health - Management and personnel: employee health
Inspector’s notes
License holder did not require employee(s) to report certain diseases, symptoms or high risk situations as specified by law.
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.
No/inadequate written procedures for response to vomiting/diarrheal events.
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.
4.5(B)(4)(e) - VII. Protection from Contamination - Cleaning frequency
Inspector’s notes
Food storage equipment is not cleaned frequently enough.
Observed mold on the dill pickle bucket inside the walk in fridge.
Observed mold on the boiled eggs box inside the walk in fridge.
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.
Observed can liners on the floor in the dry storage room.
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) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty.
Observed mold on the shelves of the walk in fridge.
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.
Working containers of food are not properly labeled.
Observed salsa containers (2x) not labeled in the reach in fridge.
Observed ranch soufflé cups not labeled in the reach in fridge.
Observed cheese spread soufflé cups not labeled in the reach in fridge.
Observed cheese spread not labeled in the walk in fridge.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Observed solid powder on the floor next to the can liners in the dry storage room.
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.
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.
In the walk in fridge-
Observed garlic butter dated 9/5 and not discarded.
Observed garlic parmesan sauce not dated and not discarded.
Observed lettuce not dated and not discarded.
Observed shredded parmesan cheese dated 10/15 and not discarded.
Observed grated parmesan cheese dated 10/15 and not discarded.
Observed cheese slices dated 9/27 and not discarded.
Observed margarine butter not dated and not discarded.
Observed cheese spread not dated and not discarded.
In the reach in fridge-
Observed cubed cheese dated 9/12 and not discarded.
Observed salad not dated and not discarded.
Observed cubed swiss cheese dated 9/12 and not discarded.
Observed ranch dated 9/11 and not discarded.
Observed parmesan cheese not dated and not discarded.
Observed ranch soufflé cups not dated.
Observed ranch not dated and not discarded.
Observed salsa (2x) not dated and not discarded.
Observed mayonnaise not dated and not discarded.
Observed cheese soufflé cups not dated and not discarded.
Observed sour cream condiment bottles (2x) not dated and not discarded.
Observed ranch condiment bottles (2x) not dated and not discarded.
Observed chipotle ranch condiment bottles (2x) not dated and not discarded.
Observed parmesan garlic condiment bottles (2x) not dated and not discarded.
CORRECTIVE ACTION: PIC discarded all the listed items in the walk in fridge and reach in fridge.
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, Oct 22, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
May 8, 2024
Approved - Minor Violations
9 recorded violations
notedCode 3.4(G)(4)Food temperature
Official wording
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 TCS Foods with a discard date of 10 days in the reach-in fridge.
Corrective Action: PIC correctly dated all TCS foods with the correct discard date (7 days).
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)(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.
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.
No/inadequate written procedures for response to vomiting/diarrheal events.
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.
3.1(L) - V. Food from Approved Source - Package Integrity
Inspector’s notes
Food packaging does not protect food from contamination.
Observed a dented ketchup can.
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.
Food items are not protected from contamination during storage.
Observed food boxes (buns, cookies, chicken) on the floor of the walk-in freezer.
Observed buns on the floor in the walk-in fridge.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment components were not intact, tight or properly adjusted.
Observed ice build up on the ceiling and falling on the floor in the walk-in freezer.
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 operator failed to remove dead pest(s) in a timely manner.
Observed dead flies on the floor and window seal of the dry storage 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.
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 milk dated 4/29/24 in the walk-in fridge and not discarded.
Observed butter dated 4/29/24 in the walk-in fridge and not discarded.
Observed sour cream dated 5/1/24 in the walk-in fridge and not discarded.
Observed the ranch condiment bottle dated 4/25/24 in the reach-in fridge and not discarded.
Corrective Action: PIC discarded the milk, butter, sour cream, and ranch from the walk-in fridge and reach-in fridge.
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 were not maintained in good repair.
Observed the ceiling tile not intact by the window in the dry storage room.
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.