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Good Time Charley's

Unknown type · OH · source cincinnati_health #26CAP/00000/18818

Address
4603 KELLOGG AV
CINCINNATI OH 45226
Hamilton County
Phone
(513) 304-0031
First seen
Oct 11, 10:35 PM EDT

Inspections

  1. Sep 25, 2026ROUTINEDetected Oct 11, 10:35 PM EDT

    Not In Compliance

    • 6.4(K)Pests presentControlling Pests — The presence of insects, rodents, and other pests is not being adequately controlled or minimized. Many flying insects observed near dishwashing/kitchen area. Owner/Operator will clean food debris and remove any standing water as needed to limit presence and consult with pest control operator.
    • 2.3(A)II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products — Employees were eating, drinking or using tobacco in non-designated areas. Observed open beverage containers in the kitchen prep area.
    • 3.4(C)Thawing TCS — TCS food was improperly thawed. Observed previously frozen fish and Salmon thawing in original packaging. Discussed with Operator about opening the packages when removing from freezer before thawing to reduce risk of possible botulism and listeria growth. Operator will open packages of fish.
    • 3.4(H)(1)VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition — 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. Observed cut tomatoes, House made Ranch, Chipotle, Coleslaw, Remoulade, Macaroni and cheese not discarded by the required 7-day discard date or undated. Operator discarded and or dated items.
    • 3.5(C)Food Labeling — Food is not properly labeled. Working bottles of sauces and water were unlabeled on cookline.
    • 3701-21-22Food Choking Standards — Facility did not have accessible instructions for removing food of a choking victim accessible to the public as well as food employees.
    • 4.2(A)VI. Time/Temperature Controlled Safety Food - Equipment - Cooling, Heating, and Cooling Capacities — There is not adequate equipment for cooling, heating or holding food. Observed operator holding cut tomatoes, shredded cheese, shredded lettuce and Dairy based sauces on ice during lunch rush. Discussed with Operator about installing mechanical refrigeration/refrigerated sandwich prep table in order to maintain TCS foods at 41F or below.
    • 4.2(J)Sanitizing solutions - Testing Devices — There is no test kit available for measuring the concentration of the sanitizer. Quaternary Ammonium test kit unavailable for use with Quat sanitizer.
    • 4.4(A)(2)Equipment - Good Repair and Proper Adjustment — Equipment components were not intact, tight or properly adjusted. 1. Batter prep station cooler was holding buttermilk batter at 45F. Owner will turn cooler temp down and service. Discontinue use if temperature is not maintained at 41F or below. 2. There are gaps in between ventilation hood Filters. Ensure hood filters are intact to for fire safety. 3. Surfaces inside of WIC are in disrepair. Repair.
    • 4.5(D)Nonfood-contact surfaces - cleaning frequency — Nonfood-contact surfaces are not cleaned frequently enough. Accumulation of food debris inside of all refrigeration units, walk-in-cooler and freezer. Clean and maintain.
    • 5.1(J)Backflow Prevention Device- When Needed — An air gap or an approved backflow prevention device is not installed as required. Tea dispenser hooked to the water line did not have the required backflow device per plumbing code. Install ASSE 1022/1024.
    • 5.1(O)(2)III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance — Handwashing facility is being used for purposes other than handwashing. Observed a bar employee dump customer's drink down handsink at the bar. Discussed with operator to discontinue this practice, clean and sanitize sink. Operator will use a bucket to dump liquid waste. Also, recommend to Owner to install 4 comp sink or an extra sink at the bar for dumping liquid waste.
    • 5.1(S)(2)Plumbing System- Maintained in Good Repair — Plumbing system is not maintained in good repair. There is a leak at the drainpipe of the handsink in the kitchen. Repair.
    • 5.3(C)Backflow Prevention — An indirect connection as specified by the Ohio Plumbing Code was not provided between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 1. No indirect connections/air gap to 3 comp sink at both bars. 2. No indirect connection/air gap to 2 comp sink used as a prep sink in the kitchen. 3. Insufficient air gap at ice machine at the bar. Make drain pipe and tubing shorter. 4.Insufficient air gaps. Install air gaps at all ice bins at the bar. Shorten drain tubing. NOTE: Ensure all plumbing fixtures that are used for warewashing/ food prep have an air gap.
    • 6.1(I)(1)Light bulbs - protective shielding — Light bulbs were not shielded or shatter-resistant in required areas. Missing/unshielded light bulbs in the main cooking/prep area near the prep table. Provide shields to protect from contamination from possible breakage.
    • 6.2(I)(1)Lighting - intensity — The light intensity was <10 foot candles at 30 inches above the floor, in walk-in refrigerators, dry food storage areas, or in other areas during cleaning periods. Light intensity in the walk-in-cooler is less than required. Provide more lighting to facilitate cleaning.
    • 6.4(A)Repairing — The physical facilities were not maintained in good repair. 1. Areas of floor are rusted throughout the entire kitchen and no longer smooth and easily cleanable with holes or gaps that are not cleanable. 2. Observed a large hole in drywall in the storage area behind shelving. 3. There is a large hole in the drywall around plumbing pipes underneath the 2-comp sink in the dish/utility sink area. 4. Ceiling in disrepair in the utility/mop sink area. Please repair all floors, walls and ceilings to render smooth and easily cleanable.
    • 6.4(B)(1)Cleaning- Frequency and Restrictions — The physical facilities are not cleaned as often as necessary to keep them clean. Excess grease, water and food accumulation on floor throughout the facility. Clean and maintain.