ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
11 inspections
COMPLAINT - COMPLAINT
May 6, 2026
Approved - Minor Violations
1 recorded violation
notedCode 4.5(A)(1)Contamination
Official wording
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 interior components of ice machine soiled with residues. PIC indicated equipment would be cleaned and sanitized prior to next usage. Increase cleaning frequency and maintain clean to site and touch. Supplemental supply of ice to be used interimly.
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, May 6, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 6, 2026
Approved - Minor Violations
6 recorded violations
notedCode 4.4(N)(1-5)Chemicals
Official wording
4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria
Inspector’s notes
A chemical sanitizer was unregistered or improperly used.
Observed 0ppm chlorine solution produced at final rinse (back bar dish machine). Discontinue usage until necessary repairs are completed. Supplemental warewashing to be used in interimly.
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.
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 interior components of ice machine soiled with residues. PIC indicated equipment would be cleaned and sanitized prior to next usage. Increase cleaning frequency and maintain clean to site and touch. Supplemental supply of ice to be used interimly.
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.
Pressure measuring device on high temperature dish machine was not accurate or were not properly scaled. Provide necessary repairs and/or replace.
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.
4.4(J) - Mechanical warewashing: Wash Solution Temperature
Inspector’s notes
The wash solution temperature in a spray type warewasher was insufficient. Observed wash temperatures of 110F (back bar) and 95F (server station). Discontinue usage of equipment until necessary repairs are completed. Supplemental warewashing to be used.
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 chemical products improperly stored at server station.
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.
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 missing ambient air thermometers in various TCS storage units. Provide and maintain in all necessary equipment.
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, May 6, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 4, 2025
Approved - Minor Violations
1 recorded violation
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.
1. Observed drain for the main dish washing machine is soiled. Must be cleaned to maintain sanitary conditions.
2. Observed food debris on the floor along baseboards throughout the kitchen area. Must be cleaned more frequently to maintain sanitary conditions and prevent the attraction of pests.
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 4, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 24, 2025
Approved - Minor Violations
6 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.
1. Observed soiled mixer in the kitchen. Must be cleaned.
2. Observed food debris accumulating in containers where clean equipment utensils are stored. 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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
1. Observed shelfs in the walk-in cooler were soiled. Must be cleaned to maintain sanitary conditions.
2. Observed dust accumulation on the back of the order monitor that is above the hot holding. Must be cleaned to prevent possible contamination of dust with the hot holding below.
3. Observed soiled fans on the kitchen floor. Must be cleaned.
5. Observed dishwashing machine is soiled. 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.
TCS food was improperly thawed.
Observed vacuum sealed salmon thawing in the refrigerator. Discussed with PIC that it must be removed from the bag or the bag cut open before 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.
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.
Person in Charge (PIC) has their ServSafe certification but is missing the Ohio manager certification in Food Protection. They will submit an application to the Ohio Department of Health (ODH) to meet this requirement
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.
4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning
Inspector’s notes
After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH.
Observed that the high-temperature dishwashing machine did not reach the required final rinse temperature of 180°F. Both the machine's temperature gauge and the temperature disk indicated a maximum temperature of approximately 166°F. Instructed the Person in Charge (PIC) to use the three-compartment sink for warewashing until the dish machine is repaired and can consistently achieve the required sanitizing temperature.
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 are not cleaned as often as necessary to keep them clean.
1. Observed floors soiled in the walk-in cooler. Must be cleaned.
2. Observed food debris and other trash accumulating on the floor around and underneath the ice machine. 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, Jun 24, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 26, 2025
Approved - Minor Violations
1 recorded violation
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.
Observed an accumulation of food debris and grease on the floors, particularly behind the kitchen line equipment. These areas must be thoroughly cleaned to maintain proper sanitation.
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, Feb 26, 2025 · Original Source
COMPLAINT - CRITICAL CONTROL POINT
Dec 24, 2024
Approved - Minor Violations
5 recorded violations
notedCode 6.1(M)(1)Other
Official wording
6.1(M)(1) - Facilities
Inspector’s notes
Outer openings of a food facility were not protected against the entry of insects and rodents.
Observed the back door by the restroom area leading outside to be slightly open. Must keep the door tightly closed to prevent pest entry and reduce contamination risk.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Working containers of poisonous/toxic materials are not labeled.
Observed missing labels on working containers of chemical spray bottles. All working containers of chemicals used in the facility must be labeled.
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.
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 dirty utensils and lids on the floor where clean equipment is stored and by the dish washer that is next to the coffee station. Utensils, whether dirty or clean, must not be on the floor.
2. Observed clean utensils stored in containers with food and other debris. Must clean containers used for storing clean equipment and utensils.
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.
1. Observed food and other debris on the floors throughout the kitchen area. Must be cleaned to maintain sanitary conditions.
2. Observed grease accumulation behind the fryer and on the side of the vents. Must be cleaned.
3. Observed food debris accumulation on the industrial can opener blade. 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.
6.2(C) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
Observed empty paper towel holders at multiple hand washing stations. Must have disposable towels or heated hand drying devices available at all times.
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, Dec 24, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 26, 2024
Approved - Minor Violations
5 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 roaches present on sticky trap by the dish washing area. PIC is actively working with pest control operator to control for the presence of pests in the facility.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
1. Grease and food debris accumulation underneath and around the frying equipment.
2. Accumulation of coffee beans on the floor by the coffee and ice coffee station.
3. Floor under the dishwashing area is dirty.
Must be cleaned to prevent the presence of pests and to maintain sanitary conditions.
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.
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 stored in dirty containers. Must be cleaned to prevent cross-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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed excess liquid and bio film build up inside the soda gun drip guard. Must be cleaned to prevent cross-contamination.
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.
In-use utensils are improperly stored.
Observed scoops stored in bins with food items. Must be stored outside or in a way the prevents the scoop handle from touching the food item.
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, Sep 26, 2024 · Original Source
COMPLAINT - COMPLAINT
Mar 26, 2024
Not Abated
1 recorded violation
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
"The following areas are in need of deep cleaning:
1. Excess food debris in ALL floor drains at dishmachines and ice wells.
2. Accumulation of Soil and Food debris around the perimeter of the floor and on the floor underneath equipment in the Servers area, Kitchen area and on the Cookline."
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, Mar 26, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 3, 2024
Abated
3 recorded violations
notedCode 3717-1-04.4(J)Food temperature
Official wording
"3717-1-04.4(J) - Violation - Mechanical warewashing-wash temperature. The wash solution temperature in a spray type warewasher was insufficient."
Inspector’s notes
"Violation has been abated"
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
"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.
"3717-1-05.1(C)(1) - Violation - Handwashing facility-installation. Handwashing sink does not provide water at a temperature =100° F."
Inspector’s notes
"No hot water observed in Womens restroom nearest the back bar.
"
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 3, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 6, 2023
Abated
10 recorded violations
notedCode 3717-1-04.4(J)Food temperature
Official wording
"3717-1-04.4(J) - Violation - Mechanical warewashing-wash temperature. The wash solution temperature in a spray type warewasher was insufficient."
Inspector’s notes
"OBSERVATION: Temperature during wash cylces were less than required at the dishmachines at the servers station and back bar.
CORRECTIVE ACTION: After multiple cycles, server station dishmachine was at 120F and dishmachine at the back bar will be serviced."
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
"3717-1-04.2(H)(2) - Violation - Temperature indicator-mechanical warewashing. Irreversible registering temperature indicator is missing or not readily accessible."
Inspector’s notes
"Violation has been abated"
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
"3717-1-04.4(Q) - Violation - Utensils, measuring devices-repair/calibration. Utensils, temperature measuring, or pressure measuring devices were not kept in good repair and/or calibration."
Inspector’s notes
"Temperature gauge on mechanical dishmachine did not move during the Rinse cycle in the kitchen. Repair/replace."
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
"3717-1-04.4(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."
Inspector’s notes
"Violation has been abated"
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.
notedCode 3717-1-05.1(S)(2)Water, plumbing, and sewage
Official wording
"3717-1-05.1(S)(2) - Violation - Plumbing system-maintained in good repair Plumbing system is not maintained in good repair."
Inspector’s notes
"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.
"3717-1-04.5(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.
"3717-1-03.4(H)(1) - Violation - RTE TCS food, date marking disposition Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination."
Inspector’s notes
"Violation has been abated"
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
"3717-1-06.2(B) - Violation - Facilities-handwashing cleanser availability Each handwashing lavatory did not have a supply of hand cleanser."
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.
"3717-1-05.1(C)(1) - Violation - Handwashing facility-installation. Handwashing sink does not provide water at a temperature =100° F."
Inspector’s notes
"1. No hot water observed in Mens and Womens restroom nearest the back bar.
2. No hot water observed at the handsink in the Employee restroom."
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 3717-1-02.4(A)(2)Permits, training, and postings
Official wording
"3717-1-02.4(A)(2) - Violation - PIC-Level 2 Certification No manager has level 2 certification in food protection."
Inspector’s notes
"PIC-Level 2 Certification
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.
Official record from Cincinnati Health Department, Dec 6, 2023 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 13, 2023
Not Abated
10 recorded violations
notedCode 3717-1-03.4(H)(1)Food temperature
Official wording
"3717-1-03.4(H)(1) - Violation - RTE TCS food, date marking disposition Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination."
Inspector’s notes
"OBSERVATION: Corned Beef, Goetta, Boiled Eggs and Diced Tomatoes were not discarded by the datemark on the container and was beyond the required 7 day discard.
CORRECTIVE ACTION: Manager discarded."
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
"3717-1-04.4(Q) - Violation - Utensils, measuring devices-repair/calibration. Utensils, temperature measuring, or pressure measuring devices were not kept in good repair and/or calibration."
Inspector’s notes
"Temperature gauge on mechanical dishmachine did not move during the Rinse cycle in the kitchen. Repair/replace."
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode 3717-1-02.4(A)(2)Permits, training, and postings
Official wording
"3717-1-02.4(A)(2) - Violation - PIC-Level 2 Certification No manager has level 2 certification in food protection."
Inspector’s notes
"PIC-Level 2 Certification
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.
"3717-1-05.1(C)(1) - Violation - Handwashing facility-installation. Handwashing sink does not provide water at a temperature =100° F."
Inspector’s notes
"No hot water observed in Mens and Womens restroom nearest the back bar."
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.
"3717-1-04.2(H)(2) - Violation - Temperature indicator-mechanical warewashing. Irreversible registering temperature indicator is missing or not readily accessible."
Inspector’s notes
"Irreversible registering temperature indicator is missing or not readily accessible for use with high temperature dishmachine in the kitchen."
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
"3717-1-04.4(J) - Violation - Mechanical warewashing-wash temperature. The wash solution temperature in a spray type warewasher was insufficient."
Inspector’s notes
"OBSERVATION: Temperature during wash cylces were less than required at the dishmachines at the servers station and back bar.
CORRECTIVE ACTION: After multiple cycles, server station dishmachine was at 120F and dishmachine at the back bar will be serviced."
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
"3717-1-04.5(D) - Violation - Non-food contact surfaces-Cleaning Frequency Nonfood-contact surfaces are not cleaned frequently enough."
Inspector’s notes
"1. Dried food residue on areas of the blender behind the Spindles. (at the bar)
2. Accumulation of food debris on the bottoms of containers storing clean utensils on shelves in the 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.
notedCode 3717-1-05.1(S)(2)Water, plumbing, and sewage
Official wording
"3717-1-05.1(S)(2) - Violation - Plumbing system-maintained in good repair Plumbing system is not maintained in good repair."
Inspector’s notes
"Slow draining handsink at the front bar. Unclog."
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.
"3717-1-06.2(B) - Violation - Facilities-handwashing cleanser availability Each handwashing lavatory did not have a supply of hand cleanser."
Inspector’s notes
"No soap at handsink at the front bar. Operator will supply handsink with soap and 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.
"3717-1-04.4(N) - Violation - Warewashing Equipment-Chemical Sanitization A chemical sanitizer was unregistered, improperly used, or improperly produced."
Inspector’s notes
"OBSERVATION: 1. No Chlorine sanitizer observed in dishmachine in the servers station.
2. No Chlorine sanitizer observed in dishmachine in the back bar area.
CORRECTIVE ACTION: 1. After changing the bottle and priming machine, sanitizer was observed in dishmachine in the servers station.
2. The back bar dishmachine will be serviced and use discontinued until serviced."
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.