ROUTINE - CRITICAL CONTROL POINT
Jul 13, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jul 13, 2026 · Original Source
Cincinnati, OH
American Financial Group
301 E 4th St
Last inspected Jul 13, 2026 · View Map ↗ · Compare ↗
Approved - No Violations
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
6 inspectionsROUTINE - CRITICAL CONTROL POINT
Dec 8, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Dec 8, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 2, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jun 2, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 16, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 16, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 12, 2024
Approved - Minor Violations
3 recorded violations
notedCode 4.1(M)Other
Official wording
4.1(M) - Dish Machine
Inspector’s notes
Pressure measuring devices on the dish machine were not accurate or were not properly scaled. Provide necessary repairs or replace.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4.5(A)(1)Contamination
Official wording
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s notes
Food-contact surfaces were soiled. Observed interior components of ice machine soiled with residues. PIC indicated equipment would be cleaned and sanitized prior to next usage. Increase cleaning frequency and maintain clean to sight and touch.
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(L)Contamination
Official wording
4.4(L) - VII. Protection from Contamination - Mechanical warewashing
Inspector’s notes
The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils. Observed final rinse temperature <180F. Article surface temperature = 145F. PIC placed service call to in house engineering for diagnostics/necessary repairs. Discontinue usage of equipment until operating to manufacture's specifications. Supplemental ware washing equipment to be used intermily.
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 12, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 5, 2023
Not Abated
1 recorded violation
notedCode 3717-1-04.4(L)Food temperature
Official wording
"3717-1-04.4(L) - Violation - Mechanical warewashing -sanitization temperature The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils."
Inspector’s notes
"OBSERVATION: Mechanical warewashing -sanitization temperature The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils. Observed main bar mechanical dish equipment final rinse temperature <180F (article surface temperature = 136F). Discontinue usage of equipment until necessary repairs are completed. CORRECTIVE ACTION: PIC indicated service request would be placed for diagnostics/repairs of equipment. 3-comp sink/supplemental ware washing to be used interimly until necessary repairs are completed."
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 temperatureOfficial record from Cincinnati Health Department, Dec 5, 2023 · Original Source