ROUTINE - STANDARD INSPECTION
Jan 15, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 15, 2025 · Original Source
Approved - Violations Abated
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsROUTINE - CRITICAL CONTROL POINT
Jan 10, 2025
Not In Compliance
1 recorded violation
notedCode 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. Observed sanitizer not producing properly. PIC is having dispenser fixed, found a crack in the attachment lids for sanitizer.
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 10, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 18, 2024
Approved - Minor Violations
2 recorded violations
notedCode 4.4(N)Contamination
Official wording
4.4(N) - VII. Protection from Contamination - Warewashing Equipment
Inspector’s notes
A chemical sanitizer was improperly produced. Observed low concentration of sanitizer solution at three comp sink. Have provider fix tubing in case sanitizer is not going through enough. In the mean time please test and make sure concentration is high enough for dish washing.
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(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 mop bucket not hanging to dry. Please maintain mops dry to reduce bacteria growth.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Sep 18, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 2, 2024
Not Abated
3 recorded violations
notedCode 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
"Clean the floor area around the grease trap. Observed soil around the base of the grease trap. Ensure that the grease trap is not leaking."
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 3717-1-04.1(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
"Ensure that all warmers have thermometers within. Real time temperature monitoring is necessary. Many of the warmers only have a temperature setting dial but not a gauge for continuous monitoring of temperature fluctuations."
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 3717-1-04.2(G)(1)Food temperature
Official wording
"3717-1-04.2(G)(1) - Violation - Food temperature measuring devices. The operator did not have a food thermometer readily accessible. "
Inspector’s notes
"Unable to locate a probe thermometer. Ensure that a probe thermometer is available so that food temperatures may be monitored."
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, Feb 2, 2024 · Original Source