More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
ROUTINE - STANDARD INSPECTION
Dec 8, 2023
Not Abated
6 recorded violations
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
"Soiled wall surfaces next to the handsink in the basement prep area. Also, discussed sealing brick wall to make it cleanable."
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)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "
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.
notedCode 3717-1-02.4(C)(11)Cleaning and sanitizing
Official wording
"3717-1-02.4(C)(11) - Violation - PIC Duties-sanitizing The person in charge is not ensuring that employees are properly sanitizing equipment or utensils."
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.
"3717-1-03.2(A)(2) - Violation - Bare Hand Contact RTE Food Food employee was touching ready-to-eat food with bare hands."
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.
notedCode 3717-1-02.4(C)(15)Permits, training, and postings
Official wording
"3717-1-02.4(C)(15) - Violation - PIC Duties -employees informed of their responsibilities Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food."
Inspector’s notes
"Violation has been abated"
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 8, 2023 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 21, 2023
Not Abated
1 recorded violation
notedCode 3717-1-04.2(I)Cleaning and sanitizing
Official wording
"3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
Inspector’s notes
"Ensure test strips are available for use with 3 comp sink sanitizer and mechanical dishmachine. ex. Quat, Chlorine, Irreversible Measuring Indicator"
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, Nov 21, 2023 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 20, 2023
Abated On-Site
12 recorded violations
notedCode 3717-1-03.2(A)(2)Handwashing
Official wording
"3717-1-03.2(A)(2) - Violation - Bare Hand Contact RTE Food Food employee was touching ready-to-eat food with bare hands."
Inspector’s notes
"OBSERVATION: Observed bartender barehand fruit for a customer's drink.
CORRECTIVE ACTION: Discussed with bartender to use a barrier between hands and food. ex. toothpick. Bartender discontinued practice while making another drink."
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(C)(15)Permits, training, and postings
Official wording
"3717-1-02.4(C)(15) - Violation - PIC Duties -employees informed of their responsibilities Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food."
Inspector’s notes
"OBSERVATION: Employee Sick Policy unavailable.
CORRECTIVE ACTION: Provided a template for operator to implement as necessary."
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.
notedCode 3717-1-02.4(C)(11)Cleaning and sanitizing
Official wording
"3717-1-02.4(C)(11) - Violation - PIC Duties-sanitizing The person in charge is not ensuring that employees are properly sanitizing equipment or utensils."
Inspector’s notes
"OBSERVATION: No sanitizer hook up or temperature read out on mechanical dishmachine at the bar. Dishmachine temperature taken via probe thermometer was noted at 99F at the time of inspection.
PIC Duties-sanitizing
The person in charge is not ensuring that employees are properly sanitizing equipment or utensils.
CORRECTIVE ACTION: Person in charge will ensure employees are checking dishmachine for proper hot or chemical sanitization on a regular basis."
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.
"3717-1-04.4(L) - Violation - Mechanical warewashing -sanitization temperature The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils."
Inspector’s notes
"OBSERVATION: Dishmachine at the bar was noted at 99F via probe thermometer. No temperature read out on dishmachine.
CORRECTIVE ACTION: Operator will use 3 comp sink until 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.
"3717-1-04.4(B) - Violation - Cutting surfaces. Cutting surface(s) unable to be effectively cleaned and sanitized."
Inspector’s notes
"Deep cuts/scoring on cutting board in basement prep area."
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.
"3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
Inspector’s notes
"Blown lights in basement prep area above the walk-in-cooler. Replace."
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 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
"1. Accumulation of fruit, food etc. on the floor in the basement prep area in between the wall and the 3 comp sink.
2. Soiled wall surfaces next to the handsink in the basement prep area. Also, discussed sealing brick wall to make it cleanable."
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)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "
Inspector’s notes
"OBSERVATION: Handsink at the bar was used as a dump sink.
CORRECTIVE ACTION: Person in charge removed strainer, ice and cleaned. Operator will use ONLY for handwashing."
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.
"3717-1-06.2(E) - Violation - Facilities-handwashing signage A handwashing sign was not posted at all handwashing lavatories."
Inspector’s notes
"No ""Wash Hands"" sign posted at restroom handsink."
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(G) - Violation - Warewashing equipment-cleaning agents. Wash compartment of the sink or manual warewashing equipment did not contain cleaning agent as required by manufacturers label instructions."
Inspector’s notes
"OBSERVATION: An empty bottle of detergent was observed connected to dishmachine.
CORRECTIVE ACTION: Bottlle will be replaced and machine will be serviced."
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.
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
"There is a leak from the mop sink faucets when in use. Repair."
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.