COMPLAINT - COMPLAINT
Oct 20, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 20, 2026 · Original Source
Cincinnati, OH
Oakley Pub & Grill
3924 Isabella Av
Last inspected Oct 20, 2026 · View Map ↗ · Compare ↗
Approved - No Violations
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Oakley Pub & Grill last inspected?
- The most recent inspection on record was on Oct 20, 2026. The result listed by Cincinnati Health Department was “Approved - No Violations”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 9 inspections on record, from Oct 11, 2023 to Oct 20, 2026.
- Has Oakley Pub & Grill ever been closed by the health department?
- No closure appears in the 9 inspection records we hold for this business. The earliest is dated Oct 11, 2023.
The Full Inspection History
9 inspectionsROUTINE - CRITICAL CONTROL POINT
Aug 20, 2026
Approved - Minor Violations
9 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. Heavily soiled wall mounted fan in the kitchen. Soiled exhaust fan in walk in cooler. Clean these surfaces and any other surface needs to be 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.
More about cleaning or sanitizing problemsnotedCode 6.4(H)Water, plumbing, and sewage
Official Wording
6.4(H) - Cleaning of Plumbing Fixtures
Inspector’s Notes
Plumbing fixtures are being kept clean and maintained. Soiled hand washing sink in the basement. Keep hand sink clean.
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.
More about water, plumbing, or sewage problemsnotedCode 7.0(B)Chemicals
Official Wording
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s Notes
Working containers of poisonous/toxic materials are not labeled. Unlabeled sanitizer. All chemicals MUST BE labeled properly. Corrected on site.
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.
More about chemicals stored or used unsafelynotedCode 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. Ranch dressing held on temp.65 F on line cooler. Keep TCS cold food on temp. 41 F or below to prevent growth of bacterias. Ranch discarded. Correted on site.
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.
More about food kept at an unsafe temperaturenotedCode 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 little mold on white shield on left corner. Discard ice clean and sanitize ice machine. Clean it thoroughly. Corrected on site. Ice scoop was touching mold on wire holder. Ensure food contact surfaces must be stored on clean surfaces to prevent contamination of ice. Correted on site.
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.
More about food not protected from contaminationnotedCode 3.2(Y)Contamination
Official Wording
3.2(Y) - Miscellaneous Sources of Contamination
Inspector’s Notes
Miscellaneous sources of contamination observed. Observed ceiling tiles was taken off for repairs and line cooler right below it had open lid. Install tiles immediately to prevent contamination of food.
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.
More about food not protected from contaminationnotedCode 6.4(A)Facility maintenance
Official Wording
6.4(A) - Repairing
Inspector’s Notes
The physical facilities were not maintained in good repair. Missing ceiling tiles above line cooler. Install tiles immediately to prevent contamination of food stored or prepared below, until then keep line cooler lid close.
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.
More about building upkeep issuesnotedCode 3.2(D)Other
Official Wording
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s Notes
Working containers of food are not properly labeled. Unlabeled water bottles. Label all food containers even water.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 6.4(B)(1)Cleaning and sanitizing
Official Wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s Notes
The physical facilities are not cleaned as often as necessary to keep them clean. Mold in side light sheild on ceiling. Replace or clean shield. Mold on right side of the wall of walk in cooler outside by the door. Clean and use mold resistant paint or treat wall to prevent month growth. Dirt and dust on ceiling above stairs on tiles and surrounding. Clean all these surfaces and any other surface needs to be clean. One Week.
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.
More about cleaning or sanitizing problemsOfficial record from Cincinnati Health Department, Aug 20, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 19, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 19, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 6, 2025
Not In Compliance
11 recorded violations
notedCode 6.1(M)Other
Official Wording
6.1(M) - Outer Openings - Protected
Inspector’s Notes
Outer openings of a food facility were not protected against the entry of insects and rodents.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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. Stop at base of faucet at three comp sink--repair
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.
More about water, plumbing, or sewage problemsnotedCode 7.0(B)Chemicals
Official Wording
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s Notes
Working containers of poisonous/toxic materials are not 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.
More about chemicals stored or used unsafelynotedCode 3.4(H)(1)Food temperature
Official Wording
3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
Inspector’s Notes
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. Expired Ham--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.
More about food kept at an unsafe temperaturenotedCode 3.5(E)Food source and labeling
Official Wording
3.5(E) - VII. Consumer Advisory - Consumer Advisory
Inspector’s Notes
The consumer was not properly advised of the risk of consuming raw or undercooked animal foods. Disclaimer missing from advisory
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 3.3(D)(6)Food temperature
Official Wording
3.3(D)(6) - VI. Time/Temperature Controlled Safety Food - Non-Continuous Cooking of Raw Animal Foods
Inspector’s Notes
Non-continuously cooked raw animal foods not prepared according to proper, approved written procedures. Written procedures submitted and approved
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.
More about food kept at an unsafe temperaturenotedCode 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. Wash and sanitize can opener blade after each use
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.
More about food not protected from contaminationnotedCode 3.2(Q)Contamination
Official Wording
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s Notes
Food items are not protected from contamination during storage. Discontinue storing coffee/tea filter basket atop garbage can
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.
More about food not protected from contaminationnotedCode 3.2(K)Equipment and utensils
Official Wording
3.2(K) - In-use utensils - between-use storage
Inspector’s Notes
In-use utensils are improperly stored. Discontinue around in-use utensils in soda water--store dry
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.
More about equipment or utensil issuesnotedCode 3.4(G)(4)Food temperature
Official Wording
3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Date marking was not done in a consistent manner according to the code. PIC to assure all open processed foods (I.e. Open Deli meats, Pastrami etc.) and prepared TCS Foods (I.e. cooked wings, lobster etc.) held > 24 hours have a DISCARD DATE. Par-cooked chicken must be labeled as such and stored beneath ready to eat foods
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.
More about food kept at an unsafe temperaturenotedCode 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. Clean hand sinks
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.
More about cleaning or sanitizing problemsOfficial record from Cincinnati Health Department, Nov 6, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 28, 2025
Approved - Minor Violations
8 recorded violations
notedCode 6.1(C)(1)Facility maintenance
Official Wording
6.1(C)(1) - Floor and wall junctures - coved, and enclosed or sealed
Inspector’s Notes
In FSOs or RFEs in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved to no larger than one thirty-second inch (one millimeter). Replace baseboard in basement (across from office area)
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.
More about building upkeep issuesnotedCode 6.1(C)(2)Facility maintenance
Official Wording
6.1(C)(2) - Floor and wall junctures - coved, and enclosed or sealed
Inspector’s Notes
Where water flush cleaning used, the floors were not drained, not graded to drain, or the floor/wall junctures were not coved and sealed. Basement prep room floor is not graded to drain
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.
More about building upkeep issuesnotedCode 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. Interior of ovens are soiled--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.
More about cleaning or sanitizing problemsnotedCode 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. Drip at base of faucet at three compartment sink--repair
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.
More about water, plumbing, or sewage problemsnotedCode 7.0(B)Chemicals
Official Wording
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s Notes
Working containers of poisonous/toxic materials are not labeled. ID label all chemical spray bottles
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.
More about chemicals stored or used unsafelynotedCode 3.4(G)(1)Food temperature
Official Wording
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 pulled pork with no Discard date. PIC to assure all open processed foods and prepared TCS foods held > 24 hours have a DISCARD DATE. Best practice is to document both open/prep and use by date on each item
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.
More about food kept at an unsafe temperaturenotedCode 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. Wash and sanitize can opener blade after each use
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.
More about food not protected from contaminationnotedCode 6.1(A)Facility maintenance
Official Wording
6.1(A) - Floors, walls, and ceilings
Inspector’s Notes
The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable. Chipped paint on floor in basement prep area, damaged wall in basement (across from office)-Repair. Replace missing ceiling tile in kitchen
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.
More about building upkeep issuesOfficial record from Cincinnati Health Department, Jul 28, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 30, 2024
Approved - Minor Violations
11 recorded violations
notedCode 6.1(A)Facility maintenance
Official Wording
6.1(A) - Facilities: Floors, walls, and ceilings
Inspector’s Notes
The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable. Chipped paint and damaged floor in basement prep area--repair to enable a smooth cleanable surface
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.
More about building upkeep issuesnotedCode 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.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 6.1(M)(3)Other
Official Wording
6.1(M)(3) - Facilities
Inspector’s Notes
Windows or doors were not protected against insects and rodents. Install door sweep to entry door at top of stairwell (by kitchen)
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 7.0(B)Chemicals
Official Wording
7.0(B) - X. Chemical - Poisonous/toxic material
Inspector’s Notes
Working containers of poisonous/toxic materials are not labeled. ID label all chemical spray bottles
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.
More about chemicals stored or used unsafelynotedCode 3.4(H)(1)Food temperature
Official Wording
3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
Inspector’s Notes
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. Expired Turkey Ham and Lobster rolls--Discarded. PIC to assure all TCS Foods are disposed of as per Ohio Food Code
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.
More about food kept at an unsafe temperaturenotedCode 4.5(B)(1)(e)Contamination
Official Wording
4.5(B)(1)(e) - VII. Protection from Contamination - Cleaning frequency
Inspector’s Notes
Food-contact surfaces or utensils not cleaned when they were contaminated. Observed Pink Yeast on Ice Machine shield. Drain, clean and sanitize Ice Machine
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.
More about food not protected from contaminationnotedCode 4.1(KK)Equipment and utensils
Official Wording
4.1(KK) - Food Equipment
Inspector’s Notes
Equipment is not approved by a recognized testing agency or authority. Non commercial freezers--currently holding 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.
More about equipment or utensil issuesnotedCode 3.4(G)(4)Food temperature
Official Wording
3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Date marking was not done in a consistent manner according to the code. PIC To assure all open processed foods (i.e. Turkey Breast, ham etc) and prepared TCS Foods (i.e Chili, cooked chicken wings etc.) held > 24 hours have a DISCARD DATE. Best practice is to document open/prep and use by dates on each item
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.
More about food kept at an unsafe temperaturenotedCode 3.2(D)Other
Official Wording
3.2(D) - Food Storage containers
Inspector’s Notes
Working containers of food are not properly labeled. ID label Bulk sugar container
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 6.1(C)(1)Facility maintenance
Official Wording
6.1(C)(1) - Facilities: Floor and wall junctures - coved, and enclosed or sealed
Inspector’s Notes
Floor and wall junctures not coved or not closed to no larger than =1/32 inch. Resecure baseboards in basement
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.
More about building upkeep issuesnotedCode 3.2(K)Equipment and utensils
Official Wording
3.2(K) - In-use utensils - between-use storage
Inspector’s Notes
In-use utensils are improperly stored. Discontinue storing cup in sugar
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.
More about equipment or utensil issuesOfficial record from Cincinnati Health Department, Oct 30, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 14, 2024
Approved - Minor Violations
9 recorded violations
notedCode 3.4(G)(4)Food temperature
Official Wording
3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Date marking was not done in a consistent manner according to the code. PIC to assure all open processed foods (i.e Deli meats, cut lettuce etc) and prepared TCS foods (i.e pulled pork, chicken salad etc) held > 24 hours have DISCARD DATES. Best practice is to document all open/prep and Discard dates on each item
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.
More about food kept at an unsafe temperaturenotedCode 6.4(B)(1)Cleaning and sanitizing
Official Wording
6.4(B)(1) - Facilities: Cleaning: Frequency
Inspector’s Notes
The physical facilities are not cleaned as often as necessary to keep them clean. Dust build up on ceiling tiles and light shields in kitchen--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.
More about cleaning or sanitizing problemsnotedCode 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.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.2(A)(2)Handwashing
Official Wording
3.2(A)(2) - III. Preventing Contamination by Hands - Bare Hand Contact RTE Food
Inspector’s Notes
Food employee was touching ready-to-eat food with bare hands. PIC to assure condiments are handled with gloves or Tongs
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.
More about handwashing problemsnotedCode 6.2(A)Handwashing
Official Wording
6.2(A) - III. Preventing Contamination by Hands - Facilities
Inspector’s Notes
Handwashing facilities are not properly provided. Tiki Bar must have a plumbed hand 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.
More about handwashing problemsnotedCode 6.4(K)Pests
Official Wording
6.4(K) - Facilities: Pest control:
Inspector’s Notes
The presence of insects, rodents, and other pests is not being adequately controlled or minimized. Control the presence of flying 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.
More about signs of rodents or insectsnotedCode 3.4(H)(3)Food temperature
Official Wording
3.4(H)(3) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
Inspector’s Notes
Refrigerated, ready-to-eat, TCS food not discarded after automatic shutoff control activated. Expired Ham--Discarded. PIC to assure all TCS foods are disposed of according to Ohio Food Code
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.
More about food kept at an unsafe temperaturenotedCode 6.1(M)(3)Other
Official Wording
6.1(M)(3) - Facilities
Inspector’s Notes
Windows or doors were not protected against insects and rodents. Install door sweep to rear entry door (At top of stairwell)
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 7.0(B)Chemicals
Official Wording
7.0(B) - X. Chemical - Poisonous/toxic material
Inspector’s Notes
Working containers of poisonous/toxic materials are not labeled. ID label all chemical spray bottles
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.
More about chemicals stored or used unsafelyOfficial record from Cincinnati Health Department, Jun 14, 2024 · Original Source
COMPLAINT - COMPLAINT
Jan 3, 2024
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 3, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 11, 2023
Not Abated
11 recorded violations
notedCode 3717-1-04.5(A)(1)Cleaning and sanitizing
Official Wording
"3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."
Inspector’s Notes
"OBSERVATION: Equipment cleanliness-food contact Food-contact surfaces were dirty. Soiled can opener blade, soiled pop gun (Basement Bar) CORRECTIVE ACTION: Maintain food contact surfaces clean daily"
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.
More about cleaning or sanitizing problemsnotedCode 3717-1-03.2(K)Equipment and utensils
Official Wording
"3717-1-03.2(K) - Violation - In-use utensils-between-use storage In-use utensils are improperly stored."
Inspector’s Notes
"In-use utensils-between-use storage In-use utensils are improperly stored. Discontinue storing scoops/cups in sugar"
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.
More about equipment or utensil issuesnotedCode 3717-1-06.0(A)(1)(a)Cleaning and sanitizing
Official Wording
"3717-1-06.0(A)(1)(a) - Violation - Facilities-floors, walls, ceilings Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted."
Inspector’s Notes
"Facilities-floors, walls, ceilings Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted. Cracked floor tiles"
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.
More about cleaning or sanitizing problemsnotedCode 3717-1-06.4(B)(1)Cleaning and sanitizing
Official Wording
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
Inspector’s Notes
"Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean. Dust build up on ceiling tiles--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.
More about cleaning or sanitizing problemsnotedCode 3717-1-06.4(F)Equipment and utensils
Official Wording
"3717-1-06.4(F) - Violation - Facilities: Mops: Drying After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies."
Inspector’s Notes
"Facilities: Mops: Drying After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies."
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.
More about equipment or utensil issuesnotedCode 3717-1-03.4(G)(4)Food source and labeling
Official Wording
"3717-1-03.4(G)(4) - Violation - RTE TCS, date marking Date marking was not done in a consistent manner according to the code."
Inspector’s Notes
"OBSERVATION: RTE TCS, date marking Date marking was not done in a consistent manner according to the code. CORRECTIVE ACTION: PIC to assure all open processed foods (i.e. deli meats etc) and prepared TCS foods (i.e Cooked chicken, lobster etc) held > 24 hours has a DISCARD DATE. Best practice is to document both open/prep and use by dates on each item"
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 3717-1-03.2(D)Food source and labeling
Official Wording
"3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled."
Inspector’s Notes
"Food Storage containers-common name ID Working containers of food are not properly labeled. ID label Bulk containers (Sugar)"
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 3717-1-04.1(KK)Equipment and utensils
Official Wording
"3717-1-04.1(KK) - Violation - Food Equipment-Certification and Classification Equipment is not approved by a recognized testing agency or authority."
Inspector’s Notes
"Food Equipment-Certification and Classification Equipment is not approved by a recognized testing agency or authority. Non-commercial freezers--currently holding 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.
More about equipment or utensil issuesnotedCode 3717-1-04.4(A)(2)Equipment and utensils
Official Wording
"3717-1-04.4(A)(2) - Violation - Equipment,good repair, doors, seals Equipment components were not intact, tight or properly adjusted. "
Inspector’s Notes
"Equipment,good repair, doors, seals Equipment components were not intact, tight or properly adjusted."
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.
More about equipment or utensil issuesnotedCode 3717-1-05.1(S)(2)Water, plumbing, and sewage
Official Wording
"3717-1-05.1(S)(2) - Violation - Plumbing system-maintained in good repair Plumbing system is not maintained in good repair."
Inspector’s Notes
"Plumbing system-maintained in good repair Plumbing system is not maintained in good repair. Pipe beneath three compartment sink in basement is leaking--Repair"
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.
More about water, plumbing, or sewage problemsnotedCode 3717-1-06.2(B)Handwashing
Official Wording
"3717-1-06.2(B) - Violation - Facilities-handwashing cleanser availability Each handwashing lavatory did not have a supply of hand cleanser."
Inspector’s Notes
"Facilities-handwashing cleanser availability Each handwashing lavatory did not have a supply of hand cleanser. (Bar hand 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.
More about handwashing problemsOfficial record from Cincinnati Health Department, Oct 11, 2023 · Original Source