ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
COMPLAINT - COMPLAINT
Apr 15, 2024
Not Abated
1 recorded violation
notedCode 3717-1-06.1(M)(1)Pests
Official wording
"3717-1-06.1(M)(1) - Violation - Facilities-outer openings protected Outer openings of a food facility were not protected against the entry of insects and rodents."
Inspector’s notes
"There is a gap underneath the rear entry/exit door of the Private dining room. Close gap/repair weather strip."
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.
Official record from Cincinnati Health Department, Apr 15, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 25, 2024
Abated
3 recorded violations
notedCode 3717-1-03.4(C)Food temperature
Official wording
"3717-1-03.4(C) - Violation - Thawing TCS-Temperature / Time Control TCS food was improperly thawed."
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.
"3717-1-03.4(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.
"3717-1-04.4(E) - Violation - Warewashing machines-manufacturers instructions. Warewashing machine was not operated according to the manufacturers instructions."
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.
Official record from Cincinnati Health Department, Jan 25, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 3, 2024
Abated On-Site
7 recorded violations
notedCode 3717-1-04.4(E)Cleaning and sanitizing
Official wording
"3717-1-04.4(E) - Violation - Warewashing machines-manufacturers instructions. Warewashing machine was not operated according to the manufacturers instructions."
Inspector’s notes
"Mechanical dishmachine used as a back up for rinsing dishes was not in good working order. Service."
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(C) - Violation - Thawing TCS-Temperature / Time Control TCS food was improperly thawed."
Inspector’s notes
"Raw Salmon in the sandwich block was thawed in the reduced oxygen package."
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.
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
Inspector’s notes
"OBSERVATION: Chipotle Mayo was noted in an ice bath at 70F.
CORRECTIVE ACTION: Chipotle Mayo was discarded by operator."
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 3717-1-06.4(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 debris/Soil/dirt build up on the floor and floor drain underneath small reach-in-cooler at the servers station. (cos)
2. Grease build up on floor and on pipes behind cooking equipment in the kitchen.
Clean as often as necessary to keep clean."
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.
"3717-1-04.5(D) - Violation - Non-food contact surfaces-Cleaning Frequency Nonfood-contact surfaces are not cleaned frequently enough."
Inspector’s notes
"1. Heavy food and grease build up on the side of Fryers on cookline.
2. Accumulation of food debris and grease on the floor inside of the Walk-in-Cooler."
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.
"3717-1-04.8(F) - Violation - Storage-prohibitions. Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area."
Inspector’s notes
"Boxes of dishes/tongs etc. were stored directly underneath waste pipes in the basement."
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.
"3717-1-03.5(E) - Violation - Food Labels-consumer advisory The consumer was not properly advised of the risk of consuming raw or undercooked animal foods."
Inspector’s notes
"OBSERVATION: Operator does not indicate on the menu that Eggs/Burgers/Hollandaise Sauce ""May be Cooked to Order or May Contain Raw or Undercooked Ingredients""
CORRECTIVE ACTION: Operator will add disclosure on the menu."
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.