SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
3 inspections
ROUTINE - CRITICAL CONTROL POINT
May 23, 2025
Approved - Minor Violations
3 recorded violations
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.
1. Observed grease accumulation under the fryer and grill. Must be cleaned.
2. Observed dust accumulation on vents running above the the kitchen. Must be cleaned.
3. Observed soiled racks and shelves in the walk-in cooler and in the kitchen. Must be cleaned.
4. Industrial can opener blade is soiled. PIC moved it to 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.
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. 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.
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s notes
Working containers of poisonous/toxic materials are not labeled.
Observed unlabeled working spray bottle with sanitizer. PIC labeled the bottle with the name of the chemical solution inside.
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.
Official record from Cincinnati Health Department, May 23, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 28, 2024
Approved - Minor Violations
3 recorded violations
notedCode 4.5(A)(2)(3)Cleaning and sanitizing
Official wording
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty.
1. Observed dust clumps accumulating in the walk-in cooler. Must be cleaned.
2. Observed excess grease and food debris accumulation underneath and on the sides of the fryer. 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.
3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination
Inspector’s notes
Food is stored unwrapped or in uncovered containers.
Observed some containers of food that were stored uncovered in the wall-in cooler. Must be covered.
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.
4.8(A)(1) - Equipment and utensils - air-drying required
Inspector’s notes
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
Observed equipment stored stacked while still wet. Must be air dried before storing.
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, Oct 28, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 5, 2024
Approved - Minor Violations
12 recorded violations
notedCode 2.4(C)(16)Employee health and hygiene
Official wording
2.4(C)(16) - I. Employee Health - PIC Duties
Inspector’s notes
No/inadequate written procedures for response to vomiting/diarrheal events.
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.
Existing equipment/facilities no longer meet requirements and must be replaced.
Observed broken latch/door on the ice machine at the back of the kitchen. Must be replaced or fixed in order to reduce the risk of contaminating the ice.
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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed build-up of dust around the HVAC vents in the kitchen. Must be cleaned to prevent possible contamination with food items.
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.
2.3(A) - II. Good Hygienic Practices - Food contamination
Inspector’s notes
Employees were eating, drinking or using tobacco in non-designated areas.
Observed uncovered soda drink near food prep area. Drinks used by employees must be covered.
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.
6.2(B) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
Each handwashing lavatory did not have a supply of hand cleanser.
Observed liquid soap dispensing machine not installed onto the wall. Alternate soap for hand washing must be provided.
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.
3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination
Inspector’s notes
Food is stored unwrapped or in uncovered containers.
Observed food stored uncovered in the walk-in fridge. Food items that are stored must be covered to prevent contamination.
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.
6.0(A)(2)(b) - Facilities: Indoor areas - surface characteristics
Inspector’s notes
Temporary FSO/RFE walls and ceilings don't protect interior.
Observed a gap in the ceiling next to the fire sprinkler in the walk-in cooler. Must be covered to prevent contamination from coming in and to keep the cooler cold.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed build up of soda in the drip guards of multiple soda gun holsters. Must be cleaned on a regular bases.
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.
The physical facilities were not maintained in good repair.
Observed missing and loose baseboards in the back of the kitchen. Must be fixed or replaced to prevent accumulation of dirt, food debris, moisture, and preventing pests.
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.
Equipment and/or components were not maintained in good working
Observed food stored in damaged containers in the walk-in cooler. Food must be protected from contamination during storage, which includes using clean, intact, and sanitary containers.
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.
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 wiping cloths on the basement floor. Must be stored at least 6 inches off the floor.
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.
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Observed wet mop left in the utility sink and not hanged on the wall for proper drying. PIC disposed of the mop. If mops are being reused then they must be allowed to air dry without coming into contact with anything.
In plain English
An issue that does not fit the common categories. Check the official wording for details.