7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s notes
Working containers of poisonous/toxic materials are not labeled.
Observed a dawn dish soap and spray bottle that needed common names taped on bottles. Spoke with person in charge about chemical labeling.
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 6.3(C)(1)Permits, training, and postings
Official wording
6.3(C)(1) - Employee Accommodation-Designated Areas
Inspector’s notes
Areas designated for employees to eat, drink, and use tobacco are located so that food, equipment, linens, and single-service and single-use articles are not protected from contamination.
Observed a coffee cup on top shelf of prep table that could contaminate food or equipment. Spoke with person in charge about storing drinks low to ground where contamination can be avoided.
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, Nov 19, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 14, 2025
Approved - Minor Violations
4 recorded violations
notedCode 7.1(A)Chemicals
Official wording
7.1(A) - X. Chemical - Storage: Separation
Inspector’s notes
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Observed a couple of chemicals/spray bottles stored on food prep table and on shelf above food prep. Please store chemicals in areas below that wont contaminate food or equipment.
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.
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s notes
Working containers of poisonous/toxic materials are not labeled.
Observed dawn dish soap in food grade container, please maintain chemical labeling.
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.
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 food container filled with water in hand sink, spoke with PIC about using hand sinks only for handwashing. Please maintain accessable 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.
In-use utensils are improperly stored.
Observed disposable cup stored inside reach in seasoning container, spoke with PIC about keeping scoop in a clean, dry location that's not inside the food. PIC disposed of cup.
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, May 14, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 3, 2025
Approved - Minor Violations
1 recorded violation
notedCode 3.4(F)(1)(b)Food temperature
Official wording
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.
Sauces made in house are being held at room temperature, PIC is keeping all sauces 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, Jan 3, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 19, 2024
Approved - Minor Violations
7 recorded violations
notedCode 3.4(F)(1)(b)Food temperature
Official wording
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.
Sauces that are being made in restaurant are being stored at room temperature. Advised PIC to move sauce made with mayo to fridge. All sauces that are made on site even if you're just adding water need to be stored at <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.
Lockers or other suitable facilities are located in an area area where contamination of food, equipment, utensils, linens, or single-service or single-use articles can occur.
Observed personal items in walk-in cooler. Advised PIC to move container at top of cooler to the bottom shelf and keep in that designated area.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
In-use utensils are improperly stored.
Observed scoop stored inside spice reach in container. Operator moved scoop into a clean container so that the handle is not contaminating the spices.
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.
Working containers of food are not properly labeled.
Please label all working food containers, spice containers, vinegar and water containers. If it is not easily identifiable by eye what the food is it needs a label. Had operator label vinegar bottle.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 foods in walk-in cooler with prep dates, please label all foods held longer than 24 hours with use by dates minimum and you can add prep dates as well.
Operator corrected on site by adding use-by dates.
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.
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Observed mop stored in bucket. PIC moved mops and hung them up to dry and reduce bacterial growth in mops.
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 many working containers of chemicals with no labels. Had operator label dish soap that was in a squeeze food grade bottle. Please label all spray bottles in the back too.
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.