ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
ROUTINE - STANDARD INSPECTION
Feb 27, 2024
Abated
2 recorded violations
notedCode 3717-1-03.4(F)(1)(b)Food temperature
Official wording
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
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.
notedCode 3717-1-03.1(A)(1)Food source and labeling
Official wording
"3717-1-03.1(A)(1) - Violation - Sources compliance with food law Food is from an unapproved source."
Inspector’s notes
"Violation has been abated"
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.
Official record from Cincinnati Health Department, Feb 27, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 14, 2024
Not Abated
4 recorded violations
notedCode 3717-1-04.8(G)(1)Contamination
Official wording
"3717-1-04.8(G)(1) - Violation - Kitchenware and tableware-handling. Single-service or single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented."
Inspector’s notes
"Kitchenware and tableware-handling.
Single-service or single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented (coffee lid caps and stirrers)."
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.
notedCode 3717-1-02.3(C)Employee health and hygiene
Official wording
"3717-1-02.3(C) - Violation - Hair restraints, effectiveness Food employee(s) did not have their hair effectively restrained."
Inspector’s notes
"Hair restraints, effectiveness
Food employee did not have their hair effectively restrained by wearing a hair covering."
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.
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
Inspector’s notes
"OBSERVATION: Observed aji at 67°F that had been out for around 15 minutes per facility.
CORRECTIVE ACTION: Aji was placed into refrigerators."
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 3717-1-03.1(A)(1)Food source and labeling
Official wording
"3717-1-03.1(A)(1) - Violation - Sources compliance with food law Food is from an unapproved source."
Inspector’s notes
"OBSERVATION: Observed empanadas that were from a restaurant in Kentucky.
CORRECTIVE ACTION: Discussed with operator that facilities that sell food products off the site of production between states need to be inspected by an appropriate regulatory authority."
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.