Facility did not have accessible instructions for removing food of a choking victim accessible to the public as well as food employees.
No choking poster available to the public.
+COS
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Cincinnati Health Department, Nov 6, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
May 5, 2026
Approved - Minor Violations
7 recorded violations
notedCode 2.2(C)Handwashing
Official Wording
2.2(C) - III. Preventing Contamination by Hands - Hands and arms - When to Wash
Inspector’s Notes
Food employee(s) did not wash hands in situations that specifically require them to do so.
Employee observed not washing hands before putting on gloves.
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.
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.
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.
Outer openings of a food facility were not protected against the entry of insects and rodents.
Both doors to outside observed to not be properly sealed and have light leaking through with large gaps on the bottom.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation
Inspector’s Notes
Handwashing sink does not provide water at least 85° F.
Handwashing sinks in kitchen area observed to not provide water of at least 85 degrees F.
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.
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s Notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Thermometers observed missing from coolers under topping 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.
Official record from Cincinnati Health Department, May 5, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 27, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 27, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 6, 2025
Not In Compliance
1 recorded violation
notedCode 4.4(I)Food temperature
Official Wording
4.4(I) - Manual warewashing: Wash Solution Temperature
Inspector’s Notes
The temperature of the wash solution in manual warewashing equipment was less than 110° F.
Temperature of water at time of inspection was not able to reach above 103° F. Informed management that dishes need to be washed at a minimum temperature of 110° F. Following-up to see hot water repaired.
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 6, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 15, 2025
Approved - Minor Violations
1 recorded violation
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.
Hand sink by 3-comp sink plumbing was leaking when I went to wash hands. Operator was able to tighten plumbing on site to stop leak.
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, Apr 15, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 21, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 21, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 4, 2024
Approved - Minor Violations
4 recorded violations
notedCode 6.4(F)Other
Official Wording
6.4(F) - Facilities: Mops: Drying
Inspector’s Notes
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Observed mops stored in bucket by service sink. Please hang them up or store them so they are able to dry.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
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 wash/sanitizer buckets stored inside hand wash sink. Had operator remove buckets so handwashing is accessible near three comp sink.
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.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
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(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed dirty floors in walk-in cooler and freezer. Needs to be maintained 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.