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.
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.
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
Observed ranch condiment bottle not dated
-PIC dated the ranch condiment bottle
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, Oct 22, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 20, 2026
Approved - Minor Violations
8 recorded violations
notedCode 4.8(E)(1)(3)Equipment and utensils
Official Wording
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 serve plates not protected at serve line
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.
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s Notes
Food items are not protected from contamination during storage.
Observed peanut butter container opened and not covered at prep table
Observed jelly container opened and not covered at prep table
Observed pb/jelly sandwiches sitting on the prep table and not 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.
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
Observed pizza sauce container that was made onsite not dated
-PIC dated the pizza sauce
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.
2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
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.
3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked.
Observed white shredded cheese open and not dated
-PIC correctly dated the cheese
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.
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 shredded cheese at serve line at 55 degrees
-PIC moved cheese to proper cold holding
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 on the ceiling in the serve line
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.
4.5(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 mold and dirt build up on shelves inside the walk in fridge
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.
TCS food was improperly thawed.
Chicken strip tenders were sitting out on the cart.
-PIC moved the chicken strip tenders to the walk in fridge for proper thawing
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.
4.8(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 serve boats on storage shelf face up and not protected.
Observed single serve plates and boats face up and not protected in serve line.
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.
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.
Did not observe the Ohio manager certifiecation in food protection
-PIC will contact Food Safety Program to obtain the correct 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.
2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
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.
3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked.
Observed ranch condiment bottle not dated in serve line.
Observed cheese not dated inside walk in fridge.
Observed buttermilk ranch not dated inside walk in fridge.
Observed chicken noodle soup not dated inside walk in fridge.
-PIC discarded the ranch in condiment bottle, cheese, buttermilk ranch, and chicken noodle soup.
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.
3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
Inspector’s Notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F.
Observed pepperoni pizza hot holding at 113 degrees
-PIC reheated the pizza
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.
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 ranch in condiment bottle at 72 degrees and not under any cold holding
Observed watermelon slices at 53 degrees and not inside cold holding area
-PIC discarded the ranch and moved the watermelon slices into the proper cold holding area
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 a spill on the left side of the floor inside the walk 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.
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s Notes
Food items are not protected from contamination during storage.
Observed cinnamon twirl dough, chicken breast tenders, and French fries on the floor inside the walk in freezer
-PIC raised these boxes up
Observed ice bags on the floor inside the walk in freezer
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.
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 paper towels inside a milk crate sitting directly on the floor and not raised.
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 13, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 24, 2025
Approved - Minor Violations
8 recorded violations
notedCode 4.5(A)(1)Contamination
Official Wording
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s Notes
Food-contact surfaces were not clean to the sight and touch.
Observed the ice scoop dirty and not clean.
-PIC washed the ice scoop
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(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s Notes
Food items are not protected from contamination during storage.
Observed milk crates on the floor and not raised.
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) - 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 mold on the shelves inside the walk in fridge.
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.
4.8(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 boat trays and paper plates face up and not protected on teh prep table. Observed boats trays in 3 "milk crates" face up and not protected on the storage shelf #1. Observed boat trays face up and not protected on the storage shelf #2. Observed paper plates face up and not protected in the serve line.
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.
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.
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(E) - III. Preventing Contamination by Hands - Handwashing Signage
Inspector’s Notes
A handwashing sign was not posted at all handwashing lavatories.
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.