ROUTINE - STANDARD INSPECTION
Nov 3, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 3, 2026 · Original Source
Cincinnati, OH
Ruth's Parkside Café
4101 Spring Grove Av
Last inspected Nov 3, 2026 · View Map ↗ · Compare ↗
Approved - Violations Abated
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Ruth's Parkside Café last inspected?
- The most recent inspection on record was on Nov 3, 2026. The result listed by Cincinnati Health Department was “Approved - Violations Abated”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 10 inspections on record, from Jan 5, 2024 to Nov 3, 2026.
- Has Ruth's Parkside Café ever been closed by the health department?
- No closure appears in the 10 inspection records we hold for this business. The earliest is dated Jan 5, 2024.
The Full Inspection History
10 inspectionsROUTINE - STANDARD INSPECTION
Oct 20, 2026
Not In Compliance
1 recorded violation
notedCode 4.4(A)(2)Equipment and utensils
Official Wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted. Gaskets have been replaced on cold holding unit but still not holding at/below 41F. TCS items still being held in another unit until 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.
More about equipment or utensil issuesOfficial record from Cincinnati Health Department, Oct 20, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 12, 2026
Not In Compliance
2 recorded violations
notedCode 4.1(C)(1-4)Cleaning and sanitizing
Official Wording
4.1(C)(1-4) - Food Contact Surfaces Cleanability
Inspector’s Notes
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices. Damaged rubber spatulas voluntarily discarded during reinspection.
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 4.4(A)(2)Equipment and utensils
Official Wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted. Dish machine has been repaired, but dispenser at 3 compartment sink still pending as well as the reach in cooler with damaged gaskets not holding temperature. TCS items being held in another cold holding unit until 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.
More about equipment or utensil issuesOfficial record from Cincinnati Health Department, Oct 12, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 2, 2026
Not In Compliance
7 recorded violations
notedCode 4.4(N)(1-5)Chemicals
Official Wording
4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria
Inspector’s Notes
A chemical sanitizer was unregistered or improperly used. Observed no sanitizer levels at dish machine or 3 compartment sink. Ensure to test sanitizer so proper levels are available. Person in charge called to have serviced at time of inspection and will use sanitizer tablets from the bar area until repaired.
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 4.4(A)(2)Equipment and utensils
Official Wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted. Observed sanitizer dispensers at 3 compartment sink and dish machine not working properly. Observed reach in cooler next to grill not holding at//below 41F with damaged gaskets. Ensure to keep equipment in good 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.
More about equipment or utensil 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. Observed buildup of debris on racks near walk in cooler. Ensure to clean as often as necessary.
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 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 tofu and coleslaw at 52F in cooler next to grill. Ensure time/temperature controlled for safety foods are held at 41F or below to prevent contamination. Person in charge noted they had been brought over from the walk in cooler which is holding temperature a couple hours prior and moved TCS items to prep cooler.
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 buildup of debris on blade to can opener and clean utensils being stored in a dirty bin. Ensure food contact surfaces are clean to sight and touch to prevent contamination. Person in charge had cleaned and sanitized.
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(C)(1-4)Cleaning and sanitizing
Official Wording
4.1(C)(1-4) - Food Contact Surfaces Cleanability
Inspector’s Notes
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices. Observed rubber spatulas with pieces missing. Ensure food contact surfaces are smooth and easily cleanable. Person in charge to replace.
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 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. Observed plastic cups stored directly in bins of flour/sugar. Ensure scoops have handles and the handles are stored above the top of the food if within the storage container.
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 2, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 14, 2026
Approved - Minor Violations
7 recorded violations
notedCode 4.4(B)Other
Official Wording
4.4(B) - Cutting surfaces.
Inspector’s Notes
Cutting surface(s) unable to be effectively cleaned and sanitized.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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. ID Label all Bulk food containers (I.e. sugar etc)
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.1(A)(1)Food source and labeling
Official Wording
3.1(A)(1) - V. Food from Approved Source - Sources - Compliance with Food Law
Inspector’s Notes
Food is from an unapproved source. Discontinue accepting foods delivered by Luken Meats until they have acquired a Food processing license from. ODA
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 3.4(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 mixed vegetables, beans and cooked potatoes along with Turkey breast in walk in cooler with no Discard Date. PIC to assure all prepared TCS foods held > 24 hours have a DISCARD DATE. Best practice is to document both 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 4.1(LL)Equipment and utensils
Official Wording
4.1(LL) - Food equipment - certification and classification
Inspector’s Notes
Food equipment was not commercially approvable by an recognized testing agency. Observed non-commercial Rice cooker and Microwave
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 4.8(I)(1)Other
Official Wording
4.8(I)(1) - Preset Tableware
Inspector’s Notes
Preset tableware was not protected from contamination by being wrapped, covered, or inverted.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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 in-use utensils in stagnant water. Store dry or in water at 135 degrees F or above
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, May 14, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 10, 2026
Approved - Minor Violations
7 recorded violations
notedCode 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 dejon mustered, mayo and ketchup in under the counter cooler in service area.
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 - Working Containers - Common Name
Inspector’s Notes
Working containers of poisonous/toxic materials are not labeled. Unlabeled dish soap. Must label all chemicals. 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 2.3(A)Contamination
Official Wording
2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products
Inspector’s Notes
Employees were eating, drinking or using tobacco in non-designated areas. Open cup of employee's drink on dishwasher.
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 5.1(O)(2)Handwashing
Official Wording
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. White container in hand sink close to dish washing area. Keep hand sink available for hand washing at all time do not store or put anything. Corrected on site.
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 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. Soiled and crusted can opener blade. Scrub clean the blade. Clean can opener daily to prevent contamination. Corrected 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(M)(2)(a)Cleaning and sanitizing
Official Wording
3.2(M)(2)(a) - Wiping cloths - use limitation
Inspector’s Notes
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.
More about cleaning or sanitizing problemsnotedCode 6.4(A)Facility maintenance
Official Wording
6.4(A) - Repairing
Inspector’s Notes
The physical facilities were not maintained in good repair. Holes above hand sink by line cooler. Plug holes.
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, Feb 10, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 25, 2025
Approved - Minor Violations
6 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. Soiled exhaust fan in walk in cooler.
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 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 soup container in upright cooler by service area and unlableled mayo and othe codemant in under the counter cooler and sugar flour and other containers on bottom shelf of steel table across dish mahcine.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 5.1(O)(2)Handwashing
Official Wording
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. Hand washing sink in bar and service area used to store sanitizer bucket and dump left over liquids. Do not use hand sink for any other purpose then hand washing.
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 3.2(C)(1)(H)Contamination
Official Wording
3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s Notes
Food is stored unwrapped or in uncovered containers. Pie on shelf in service area stored uncovered.
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. Food stored on hand sink in the bar. REPEAT VIOLATION.
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 4.8(E)(2)(a)(b)Equipment and utensils
Official Wording
4.8(E)(2)(a)(b) - Equipment, Utensils, Linens - Storage
Inspector’s Notes
Clean equipment and utensils were not properly stored. Clean spoons stored in soiled container. Keep it in clean container to prevent contamination.
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, Jul 25, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 30, 2025
Approved - Minor Violations
10 recorded violations
notedCode 3.2(R)Other
Official Wording
3.2(R) - Food storage
Inspector’s Notes
Food is stored in an unapproved location. Box of turkey breast on the floor in walk in freezer.Keep all food 6 inches above ground.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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. Soiled exhaust fan above food racks in walk in cooler. Clean fan regularly.
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 3.2(D)Other
Official Wording
3.2(D) - Food Storage containers
Inspector’s Notes
Working containers of food are not properly labeled. Unlabeled lime juice and sauces by grill.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 5.1(O)(1)Handwashing
Official Wording
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility
Inspector’s Notes
Access to handwashing facility blocked. Hand washing sink blocked by bucket. Keep hand sink available for hand washing at all time. Corrected on site.
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 3.4(F)(1)(a)Food temperature
Official Wording
3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
Inspector’s Notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F. Cheese sauce and rice held on temp. 62-120 F on hot holding. Keep hot food on temp. 135 F or above to prevent growth of bacterias. Corrected 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 3.4(F)(1)(b)Food temperature
Official Wording
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. Cut tomatoes and lettus held on temp. 50-60 F. Keep cold TCS food on temp. 41 F or below to prevent growth of bacterias.
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(C)(8)Contamination
Official Wording
3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination
Inspector’s Notes
Food is stored unwrapped or in uncovered containers. Uncovered pan of food in upright in food prep. area. Keep food covered during storage in cooler too. Corrected 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 4.4(P)Cleaning and sanitizing
Official Wording
4.4(P) - Warewashing equipment
Inspector’s Notes
Sanitizer concentration is not being monitored. Chlorine test strip used to check conc. of sanitizer for quatnary ammonia.Use correct test strips to monitor conc. of sanitizer. Corrected on site.
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(A)Facility maintenance
Official Wording
6.4(A) - Facilities: Maintenance: Good repair
Inspector’s Notes
The physical facilities were not maintained in good repair. Holes the wall above hand in front food prep.area and on side wall. Plug holes.
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(Y)Contamination
Official Wording
3.2(Y) - Miscellaneous sources of contamination
Inspector’s Notes
Miscellaneous sources of contamination observed. Observed left over liquid dumped in hand washing sink in service area. Discontinue this practice immediately to prevet contamination.
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 contaminationOfficial record from Cincinnati Health Department, Jan 30, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 21, 2024
Approved - Minor Violations
10 recorded violations
notedCode 5.1(C)(1)Handwashing
Official Wording
5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility
Inspector’s Notes
Handwashing sink does not provide water at a temperature =100° F. No hot water in hand washing sink in the bar.
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(B)Handwashing
Official Wording
6.2(B) - III. Preventing Contamination by Hands - Facilities
Inspector’s Notes
Each handwashing lavatory did not have a supply of hand cleanser. No soap in hand washing sink in the bar.
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 3.2(Y)Contamination
Official Wording
3.2(Y) - Miscellaneous sources of contamination
Inspector’s Notes
Miscellaneous sources of contamination observed. Food stored around hand washing sink in the bar. Need splash quards on both site to prevent splashes on food when washing hands.
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(D)Other
Official Wording
3.2(D) - Food Storage containers
Inspector’s Notes
Working containers of food are not properly labeled. Unlabeled syrup bottles in bar and vegetable sauces in under the counter small cooler in service area.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 5.1(O)(2)Handwashing
Official Wording
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. Sanitizer bucket stored inside hand washing sink in the kitchen. Use hand sink to wash hands do not use as storage bin.
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(C)Handwashing
Official Wording
6.2(C) - III. Preventing Contamination by Hands - Facilities
Inspector’s Notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision. No paper towels at hand washing sink in the bar
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 4.4(N)Contamination
Official Wording
4.4(N) - VII. Protection from Contamination - Warewashing Equipment
Inspector’s Notes
A chemical sanitizer was unregistered, improperly used, or improperly produced. No sanitizer in dish washing machine. REPEAT VIOLATION.
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(H)Water, plumbing, and sewage
Official Wording
6.4(H) - Facilities: Cleaning of plumbing fixtures
Inspector’s Notes
Plumbing fixtures are being kept clean and maintained. soiled hand washing sink in the bar.
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 5.1(S)(2)Water, plumbing, and sewage
Official Wording
5.1(S)(2) - Plumbing system
Inspector’s Notes
Plumbing system is not maintained in good repair. Hand sink faucet leaking in the kitchen. Fix 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.
More about water, plumbing, or sewage problemsnotedCode 4.5(B)(5)Contamination
Official Wording
4.5(B)(5) - VII. Protection from Contamination - Cleaning Frequency
Inspector’s Notes
Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency. Observed Dirt and Mold inside ice machine. REPEAT VIOLATION
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 contaminationOfficial record from Cincinnati Health Department, Aug 21, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 5, 2024
Abated On-Site
12 recorded violations
notedCode 3717-1-03.4(G)(1)Food source and labeling
Official Wording
"3717-1-03.4(G)(1) - Violation - RTE TCS, date marking, food prepared in facility 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."
Inspector’s Notes
"OBSERVATION: No discard date on cooked beans in walk in cooler. 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. CORRECTIVE ACTION: Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is MUST BE properly date marked."
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(Y)Food temperature
Official Wording
"3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
Inspector’s Notes
"Broken thermometer in drawer cooler. REPEAT VIOLATION. Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
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 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
"Unlabeled condiments bottles in under the counter cooler in front service area and unlabeled water bottle by the grill. REPEAT VIOLATION. Working containers of food are not properly labeled."
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(Q)Contamination
Official Wording
"3717-1-03.2(Q) - Violation - Food Storage-preventing contamination form the premises Food items are not protected from contamination during storage."
Inspector’s Notes
"Food stored on the floor in walk in freezer. Food items are not protected from contamination during storage."
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 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: Soiled can opener blade. REPEAT VIOLATION. Food-contact surfaces were dirty. CORRECTIVE ACTION: Clean can opener blade daily. If not used daily clean it before and after use."
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 3717-1-03.4(F)(1)(a)Food temperature
Official Wording
"3717-1-03.4(F)(1)(a) - Violation - TCS-Hot Holding TCS foods were being hot held at temperatures <135° F or a roast <130° F."
Inspector’s Notes
"OBSERVATION: Cream sauce held on temp.122 F on hot holding. CORRECTIVE ACTION: Keep hot TCS food on temp.135 F to prevent growth of bacterias."
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 3717-1-07.1(E)Chemicals
Official Wording
"3717-1-07.1(E) - Violation - Poisonous/toxic material-sanitizer criteria The chemical sanitizer being used is not approved for food contact surfaces."
Inspector’s Notes
"Too much sanitizer in dish washer. REPEAT VIOLATION. The chemical sanitizer being used is not approved for food contact surfaces."
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 3717-1-03.2(Y)Contamination
Official Wording
"3717-1-03.2(Y) - Violation - Miscellaneous sources of contamination Miscellaneous sources of contamination observed."
Inspector’s Notes
"Employee's food stored with and above consumer's food in cooler in front service area. Miscellaneous sources of contamination observed."
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 3717-1-03.2(M)(2)(a)Cleaning and sanitizing
Official Wording
"3717-1-03.2(M)(2)(a) - Violation - Wiping cloths-use limitation Wet wiping cloth was not maintained in a sanitizer solution between uses."
Inspector’s Notes
"Wet wiping cloth was not maintained in a sanitizer solution between uses in front service area."
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 3717-1-04.8(A)(1)Water, plumbing, and sewage
Official Wording
"3717-1-04.8(A)(1) - Violation - Equipment and utensils-air-drying required. Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing."
Inspector’s Notes
"Wet container stacked up after washing Equipment and utensils Must being air dried or allowed to drain adequately after sanitizing."
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 3717-1-05.1(O)(2)Handwashing
Official Wording
"3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "
Inspector’s Notes
"OBSERVATION: Hand washing in front service area by coffee station used as dump sink. Hand washing facility is being used for purposes other than. CORRECTIVE ACTION: Do not use hand sink for anything other then washing hands.Do not dump left over liquid to prevent contamination."
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 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
"Ice scoop stored in soiled container above ice machine. REPEAT VIOLATION. In-use utensils are improperly stored."
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, Jan 5, 2024 · Original Source