ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
17 inspections
ROUTINE - STANDARD INSPECTION
Sep 18, 2026
Approved - Minor Violations
3 recorded violations
notedCode 6.3(C)(2)Permits, training, and postings
Official wording
6.3(C)(2) - Employee Accommodations-Designated Areas
Inspector’s notes
Lockers or other suitable facilities are located in an area where contamination of food, equipment, utensils, linens, or single-service or single-use articles can occur.
Observed coats hanging on clothing racks directly above and in direct contact with packaged single-use cups and lids.
Ensure facilities for employee storage is in an area that protects food, equipment, utensils, and single use items from contamination
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
Observed the open-air floor cooler closest to the restrooms is not maintaining adequate ambient air temperatures required to keep TCS food items at temperatures <41°F.
Ensure the cooler is serviced so it will maintain adequate ambient air temperatures.
PIC placed the unit out-of-service, waiting to get the unit repaired.
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.
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair.
Observed a leak under the sink on the left side of the coffee counter.
Ensure the leak is repaired in accordance with the Ohio plumbing code.
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.
Official record from Cincinnati Health Department, Sep 18, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 9, 2026
Not In Compliance
7 recorded violations
notedCode 5.1(S)(2)Water, plumbing, and sewage
Official wording
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair.
Observed a leak under the sink on the left side of the coffee counter.
Ensure the leak is repaired in accordance with the Ohio plumbing code.
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.
notedCode 6.3(C)(2)Permits, training, and postings
Official wording
6.3(C)(2) - Employee Accommodations-Designated Areas
Inspector’s notes
Lockers or other suitable facilities are located in an area where contamination of food, equipment, utensils, linens, or single-service or single-use articles can occur.
Observed coats hanging on clothing racks directly above and in direct contact with packaged single-use cups and lids.
Ensure facilities for employee storage is in an area that protects food, equipment, utensils, and single use items from contamination.
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.
7.1(B) - X. Chemical - Restriction - Presence and Use
Inspector’s notes
Unnecessary chemicals are stored on the premises.
Observed raid stored in the cabinets behind the ice cream counter.
Ensure all unnecessary chemicals are removed from the facility.
PIC discarded the raid.
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.
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s notes
TCS foods were being held at temperatures >41° F.
Observed food items at temperatures >50°F in the open-air floor cooler closest to the restrooms.
Ensure TCS foods are held at temperatures <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.
The physical facilities were not maintained in good repair.
Observed water damage to ice-cream cabinets where the dripper well was leaking.
Ensure the damaged cabinets are repaired.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
Observed the open-air floor cooler closest to the restrooms is not maintaining adequate ambient air temperatures required to keep TCS food items at temperatures <41°F.
Ensure the cooler is serviced so it will maintain adequate ambient air temperatures.
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 presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed several cockroaches in the cabinets under the ice cream counter.
Ensure a pest control operator inspects and treats the facility for cockroaches and other pests.
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, Sep 9, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 1, 2026
Not In Compliance
10 recorded violations
notedCode 4.5(A)(2)(3)Food temperature
Official wording
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris.
Observed a buildup of food debris in the bottom of the ice cream cooler.
Ensure the cooler is kept free of an accumulation of dust, dirt, food residue, and other debris.
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.
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed several cockroaches in the cabinets under the ice cream counter.
Ensure a pest control operator inspects and treats the facility for cockroaches and other pests.
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.
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s notes
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination.
Observed single-use articles stored on the floor in the back storage area.
Ensure single-use articles are stored clean, dry location that is protected from contamination and is at least six inches off of 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.
7.1(B) - X. Chemical - Restriction - Presence and Use
Inspector’s notes
Unnecessary chemicals are stored on the premises.
Observed raid stored in the cabinets behind the ice cream counter.
Ensure all unnecessary chemicals are removed from the facility.
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.
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s notes
TCS foods were being held at temperatures >41° F.
Observed food items at temperatures >50°F in the open-air floor cooler closest to the restrooms.
Ensure TCS foods are held at temperatures <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.
notedCode 6.3(C)(2)Permits, training, and postings
Official wording
6.3(C)(2) - Employee Accommodations-Designated Areas
Inspector’s notes
Lockers or other suitable facilities are located in an area where contamination of food, equipment, utensils, linens, or single-service or single-use articles can occur.
Observed coats hanging on clothing racks directly above and in direct contact with packaged single-use cups and lids.
Ensure facilities for employee storage is in an area that protects food, equipment, utensils, and single use items from contamination.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
Observed the open-air floor cooler closest to the restrooms is not maintaining adequate ambient air temperatures required to keep TCS food items at temperatures <41°F.
Ensure the cooler is serviced so it will maintain adequate ambient air temperatures.
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.
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair.
Observed a leak under the sink on the left side of the coffee counter.
Ensure the leak is repaired in accordance with the Ohio plumbing code.
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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
Observed the sanitizer solution for wet wiping cloths was below the proper concentration of sanitizer.
Ensure the sanitizer solution for wet wiping cloths is at the proper concentration and check the concentration with test strips throughout the day.
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(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage.
Observed several food items stored on the floor.
Ensure food items are stored in a clean, dry location that is protected from contamination and is at least six inches off of the floor.
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.
Official record from Cincinnati Health Department, Sep 1, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
May 13, 2026
Approved - Minor Violations
2 recorded violations
notedCode 5.1(S)(2)Water, plumbing, and sewage
Official wording
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair.
Observed leaks from under the dipper well in the ice cream area and under the service sink in the coffee area.
Ensure the leaks are repaired in accordance with the Ohio plumbing code.
-This is a repeat violation
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment not maintained in a state of repair and condition that meets the requirements specified under 3717-1-04 and 3717-1-04.1 of the OAC.
Observed a reach-in cooler that is unable to maintain <41°F ambient air temperatures and was powered off at the time of the reinspection.
Ensure cooler are serviced to maintain ambient air temperatures required to keep TCS foods at temperatures <41°F or replace the cooler.
-This is a repeat violation
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 13, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
May 6, 2026
Not In Compliance
2 recorded violations
notedCode 5.1(S)(2)Water, plumbing, and sewage
Official wording
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair.
Observed leaks from under the dipper well in the ice cream area and under the service sink in the coffee area.
Ensure the leaks are repaired in accordance with the Ohio plumbing code.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment not maintained in a state of repair and condition that meets the requirements specified under 3717-1-04 and 3717-1-04.1 of the OAC.
Observed a cold holding cooler that was at 45°F ambient air temperature and was unable to keep TCS food items at temperatures <41°F
Ensure coolers are serviced to maintain ambient air temperatures required to keep TCS foods at temperatures <41°F
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 6, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 22, 2026
Not In Compliance
3 recorded violations
notedCode 3.4(F)(1)(b)Food temperature
Official wording
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s notes
TCS foods were being held at temperatures >41° F.
Observed multiple TCS food items stored in the cooler by the oven that were not being held at temperatures <41° F.
Ensure TCS food items are being held at temperatures <41° F.
PIC moved the TCS food items to another cooler that was holding food items at temperatures <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.
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair.
Observed leaks from under the dipper well in the ice cream area and under the service sink in the coffee area.
Ensure the leaks are repaired in accordance with the Ohio plumbing code.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment not maintained in a state of repair and condition that meets the requirements specified under 3717-1-04 and 3717-1-04.1 of the OAC.
Observed a cold holding cooler that was at 45°F ambient air tempreture and was unable to keep TCS food items at tempretures <41°F
Ensure coolers are serviced to maintain ambient air tempretures required to keep TCS foods at tempretures <41°F
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, Apr 22, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 17, 2026
Not In Compliance
3 recorded violations
notedCode 5.1(S)(2)Water, plumbing, and sewage
Official wording
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair.
Observed leaks from the dipper well in the ice cream area and the service sink in the coffee area.
Ensure leaks are repaired in accordance with the Ohio plumbing code.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment not maintained in a state of repair and condition that meets the requirements specified under 3717-1-04 and 3717-1-04.1 of the OAC.
Observed cold holding coolers that are not maintaining the ambient air temperatures required to keep TCS foods at tempretures <41° F.
Ensure coolers are serviced to maintain ambient air temperatures required to keep TCS foods at tempretures <41° F.
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.
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s notes
TCS foods were being held at temperatures >41° F.
Observed multiple TCS food items stored in the cooler by the oven and the deli cooler on the sales floor that where not being held at temperatures <41° F.
Ensure TCS food items are held at temperatures <41° F.
PIC discarded of the out of tempreture food items.
+COS
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, Apr 17, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 10, 2026
Not In Compliance
8 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.
Observed a build up of food debris on the walk in cooler floor.
Ensure the cooler floor is cleaned more frequently.
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(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s notes
Working containers of food are not properly labeled.
Observed hot sauce in a working container that was not labeled with the common name of the food.
Ensure food items that are removed from the original packaging and are not easily recognizable are labeled with the common name of the food.
PIC labeled the bottle of hot sauce.
+COS
In plain English
An issue that does not fit the common categories. Check the official wording for details.
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair.
Observed plumbing fixtures leaking inside of the cabinets in the ice cream and coffee areas.
Ensure leaks are repaired in accordance with the Ohio plumbing code.
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.
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s notes
TCS foods were being held at temperatures >41° F.
Observed multiple TCS food items stored in the cooler by the oven and the deli cooler on the floor that where not being held at temperatures >41° F.
Ensure TCS food items are held at temperatures >41° F.
PIC discarded of the out of temp food items.
+COS
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.
A restricted pesticide was applied by a person who is not a Certified Applicator.
Observed a can of pesticides in the chemical storage cabinet by the ice cream area.
Ensure pesticides are applied only by certified pesticide applicators.
PIC discarded of the pesticides.
+COS
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.
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.
Observed cooked eggs with a use by date of 4/9 being held in the cold holding unit in the back prep area.
Ensure ready-to-eat TCS food items that have passed the use by date are discarded of.
PIC discarded of the cooked eggs.
+COS
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 6.3(C)(2)Permits, training, and postings
Official wording
6.3(C)(2) - Employee Accommodations-Designated Areas
Inspector’s notes
Lockers or other suitable facilities are located in an area where contamination of food, equipment, utensils, linens, or single-service or single-use articles can occur.
Observed coats hanging on clothing racks directly above and in direct contact with packaged single-use cups and lids.
Ensure facilities for employee storage is in an area that protects food, equipment, utensils, and single use items from contamination.
PIC moved employees personal items to an area that protects single-use items from contamination.
+COS
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment not maintained in a state of repair and condition that meets the requirements specified under 3717-1-04 and 3717-1-04.1 of the OAC
Observed cold holding coolers that are not maintaining the ambient air temperatures required to keep TCS foods <41° F.
Ensure coolers are serviced to maintain adequate ambient air temperatures required to keep TCS foods <41° F.
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, Apr 10, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 1, 2025
Approved - Minor Violations
2 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. Table mounted reach in cooler in coffe area had ice build up. clean reach in cooler more frequently to prevent build up.
2. Fan in pizza prep area had dust and hair buildup. clean fan more frequently.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
Gasket in the back reach in drink cooler was becoming unattached from cooler door. Repair gasket to ensure items in the cooler can hold necessary temperature.
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, Dec 1, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 20, 2025
Not In Compliance
5 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. Tablemounted reach in cooler in coffee service area had ice buildup. Clean reach in cooler more frequently to prevent buildup.
2. Fan in pizza prep area had dust and hair build up. Clean fan more frequently.
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 presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Roaches were found in electronic drawer in ice cream area. Use pest operator to minimize precence of pests.
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.
A restricted pesticide was applied by a person who is not a Certified Applicator.
Raid pesticide was found in chemical cabinet in the ice cream area. Operator voluntarily threw pesticide out.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted.
Gasket in back reach in drink cooler was becoming unattached form cooler door. Repair gasket to ensure items in cooler can hold necessary temperature.
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.
In-use utensils are improperly stored.
Ice cream scoops were not in running water. Maintain ice cream scoops in running water to avoid growth the pathogens.
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, Nov 20, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 1, 2025
Approved - Minor Violations
5 recorded violations
notedCode 5.1(B)(1)Cleaning and sanitizing
Official wording
5.1(B)(1) - Approved System and Cleanable Fixtures
Inspector’s notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code. Observed y splitter and unapproved chemical dispenser connection.
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.
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 beverage being poured into handwashing sink. Discussed with PIC that hand washing sinks can only be used for handwashing and that facility may consider installation of dump sink if needed. Handwashing was not observed used for other purposes during remainder of inspection.
+COS
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.
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s notes
TCS foods were being held at temperatures >41° F. Observed pico de gallo and shredded cheddar that were holding at 45ºF in toppings refrigerator for less than 4 hours. Items were moved.
+COS
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 not being utilized for the orderly storage of employee clothing and other possessions. Observed employee items stored with single use items on two shelves. Items were removed.
+COS
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. Toppings refrigerator was not maintaining TCS foods below 41ºF. Items were removed. Do not place TCS foods back into unit until it can be ensured they will be held below 41ºF. PIC said work order would be placed.
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, Apr 1, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 8, 2025
Approved - Violations Abated
4 recorded violations
notedCode 5.1(B)(1)Cleaning and sanitizing
Official wording
5.1(B)(1) - Approved system and cleanable fixtures
Inspector’s notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code. Observed y splitter on mop sink with built in back flow preventer not designed for continuous back pressure.
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)(2)Permits, training, and postings
Official wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s notes
No manager has level 2 certification in food protection. Observed no manager with Ohio manager certification in food protection. Manager said they are scheduled to take course in February.
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.
6.2(C) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision. Observed no paper towels in back area by hand sink (or other hand drying provision).
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.
Equipment components were not intact, tight or properly adjusted. Observed bunker style refrigerator not cold enough to hold TCS foods below 41ºF. Refrigerator was maintained empty until repair.
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.
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 employee item hooks over single use cups. Observed employee beverage on shelves with dry storage items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment components were not intact, tight or properly adjusted.
Observed bunker refrigerator that was not maintaining TCS items below 41°F. Food employee called to have refrigerator serviced.
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.
5.1(B)(1) - Approved system and cleanable fixtures
Inspector’s notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code.
Observed y-splitter on mop sink that had backflow preventer not designed to have continuous back pressure on it.
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.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Observed chemicals stored over single use cups. Items were rearranged.
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.
6.2(C) - III. Preventing Contamination by Hands - Facilities
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
Observed no paper towels by two handwashing sinks.
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.
3.4(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. Observed sandwich in bunker style refrigerator holding at 47.6°F and salad at 52°F. TCS items in refrigerator were voluntarily 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.
The physical facilities are not cleaned as often as necessary to keep them clean.
Observed floor of walk in cooler to have build up of soil residue.
Observed floor near beverage machines to have beverage residue on them.
Observed walk in freezer floor to have heavy sticker residue on it.
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.
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty. Observed build up of soils on beverage machines and in the interior of reach in freezer.
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)(2)Permits, training, and postings
Official wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s notes
No manager has level 2 certification in food protection. Observed no Ohio manager certified in food protection.
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, Oct 31, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 22, 2024
Approved - Minor Violations
3 recorded violations
notedCode 5.1(B)(1)Cleaning and sanitizing
Official wording
5.1(B)(1) - Approved system and cleanable fixtures
Inspector’s notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code.
Apprved backflow preventer on mop faucet had y-splitter and chemical dispenser which could subject backflow preventer to backpressure.
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.
5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility
Inspector’s notes
Handwashing facility is being used for purposes other than handwashing.
Observed utensils in handwashing sinks.
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.
901:3-4-07 - Approval of Facility Layout Equipment Specs
Inspector’s notes
Facility constructed or equipment installed without prior written approval from the licensor.
Observed new equipment installed without prior written approval from licensor. Ensure coffee machines obtain written approval from Senior EHS and have proper approved backflow prevention on water supply lines.
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, Apr 22, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 28, 2023
Abated
3 recorded violations
notedCode 3717-1-06.2(C)Handwashing
Official wording
"3717-1-06.2(C) - Violation - Facilities-hand drying provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
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.
"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.
"3717-1-04.2(A) - Violation - Equipment-Cooling, Heating, and Holding Capacities There is not adequate equipment for cooling, heating or holding food. "
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.
Official record from Cincinnati Health Department, Dec 28, 2023 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 27, 2023
Not Abated
3 recorded violations
notedCode 3717-1-04.2(A)Food temperature
Official wording
"3717-1-04.2(A) - Violation - Equipment-Cooling, Heating, and Holding Capacities There is not adequate equipment for cooling, heating or holding food. "
Inspector’s notes
"Observed TCS foods in condiment refrigerator not maintained below 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.
"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 salsa holding at 48°F and Sauerkraut holding at 48°F for less than 4 hours per facility.
CORRECTIVE ACTION: PIC instructed food employee to empty refrigerator and discard the contents."
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.
"3717-1-06.2(C) - Violation - Facilities-hand drying provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
Inspector’s notes
"Observed no hand drying provision by two hand washing sinks. Paper towels were put by sinks."
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.