More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
ROUTINE - CRITICAL CONTROL POINT
Jan 17, 2025
Approved - Minor Violations
4 recorded violations
notedCode 3.3(H)(1)Food temperature
Official wording
3.3(H)(1) - VI. Time/Temperature Controlled Safety Food - Reheating For Hot Holding
Inspector’s notes
Reheated TCS food was not heated to 165F
TCS food was not reheated prior to placing in steam table. TCS food was taken from steam table and rapidly reheated in pots prior to placing back in steam table.
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.
3701-21-03 - Approval of Facility Layout and Equipment Specifications
Inspector’s notes
Facility constructed, remodeled, or equipment installed without prior written approval from the licensor.
Hand sink removed and dishwasher installed without prior approval from licensor. Contact Trisha Blake to have final inspection on changes to facility (Trisha.blake@cincinnati-oh.gov).
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.
Food employee(s) 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.
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 ODH manager certification 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, Jan 17, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 16, 2024
Approved - Minor Violations
3 recorded violations
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. PIC said they were aware of need for a manager to take course and had taken PIC course.
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.
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility
Inspector’s notes
Access to handwashing facility blocked. Handwashing sink in three compartment sink area is blocked from use by dishwasher. Facility is utilizing other handwashing sink in kitchen until plan review can be completed.
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.
3701-21-03 - Approval of Facility Layout and Equipment Specifications
Inspector’s notes
Facility constructed, remodeled, or equipment installed without prior written approval from the licensor. Observed dishwasher added without prior approval from licensor. Inspector showed PIC plan review application and gave contact information for senior EHS.
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, Aug 16, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 9, 2024
Not In Compliance
10 recorded violations
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.
Could not provide documentation for level 2 certification.
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.
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility
Inspector’s notes
Access to handwashing facility blocked.
Observed handwashing sink blocked by dishwasher machine. Facility utilizing other hand sink in kitchen.
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 lettuce, hummus, sauce >50 degrees Fahrenheit. Food was voluntarily discarded.
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.
4.4(N) - VII. Protection from Contamination - Warewashing Equipment
Inspector’s notes
A chemical sanitizer was unregistered, improperly used, or improperly produced.
Observed no chlorine in rinse for bar or kitchen dishwasher. Facility said they would bring it to management's attention. Utilize three compartment sink for sanitizer until dishwashers are adjusted or repaired to provide adequate sanitizer.
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.
3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination
Inspector’s notes
Food is stored unwrapped or in uncovered containers.
Ice bin and containers of ice uncovered in bar area. Ice containers were 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.
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty.
Soda gun holder had buildup, needs 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.
notedCode 2.4(C)(12)Permits, training, and postings
Official wording
2.4(C)(12) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s notes
The person in charge is not ensuring that employees prevent cross-contamination of ready-to-eat food with bare hands. PIC stated garnishes are put on drinks with bare hands. Discussed with PIC avoiding bare hand contact with ready to eat foods. PIC got gloves to avoid bare hand contacting foods.
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(C)(1) - X. Chemical - Poisonous/toxic material
Inspector’s notes
The operator is using a poisonous/toxic substance that is not approved for use in a food facility and/ or the substance is not being used according to law, conditions of licensing or to the manufacturers directions. Observed dichlorvos fly strips used in bar area. Dichlorvos fly strips were voluntarily discarded.
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.
3701-21-03 - Approval of Facility Layout and Equipment Specifications
Inspector’s notes
Facility constructed, remodeled, or equipment installed without prior written approval from the licensor. Dishwasher was added without prior written approval from licensor.
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, Aug 9, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 10, 2024
Not Abated
3 recorded violations
notedCode 3701-21-03Equipment and utensils
Official wording
"3701-21-03 - Violation - Approval of Facility Layout and Equipment Specifications Facility constructed, remodeled, or equipment installed without prior written approval from the licensor."
Inspector’s notes
"Facility had moved equipment and installed dishwasher without prior approval from licensor."
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.
"3717-1-07.0(B) - Violation - Poisonous/toxic material-working containers Working containers of poisonous/toxic materials are not labeled."
Inspector’s notes
"OBSERVATION: Observed unlabeled chemical bottles.
CORRECTIVE ACTION: Bottles were labeled."
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.