SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
6 inspections
ROUTINE - CRITICAL CONTROL POINT
Sep 14, 2026
Approved - Minor Violations
1 recorded violation
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.Observed dust accumulation on the wall inside the walk-in freezer near the entry. Access the freezer from the inside to perform a thorough cleaning and remove the dust buildup.
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.
Official record from Cincinnati Health Department, Sep 14, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 8, 2026
Approved - Minor Violations
1 recorded violation
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) An opening has been identified in the floor of the laundry room beneath the lockers. To prevent potential insect harborage, all openings in the flooring should be properly sealed.
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.
Official record from Cincinnati Health Department, Apr 8, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 1, 2025
Approved - Minor Violations
3 recorded violations
notedCode 4.5(A)(2)(3)Food temperature
Official wording
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed accumulation of dust, dirt, and other debris on top of the dishwasher.
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.
Warewashing machine is not equipped with a properly placed flow pressure measuring device. Observed that the flow pressure device in the dishwashing machine is not functional. The gauge does not indicate any sanitizer pressure.
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.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. Observed a broken utensils drawer, which is damaged and difficult to open and close. In addition, observed a damaged refrigerator door gasket with accumulation of food debris lodged in the gasket. The refrigerator is the 4-door unit located in the service area.
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.
Official record from Cincinnati Health Department, Oct 1, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 2, 2025
Approved - No Violations
1 recorded violation
notedCode 6.4(D)(1)Cleaning and sanitizing
Official wording
6.4(D)(1) - Cleaning Ventilation Systems- Nuisance and Discharge
Inspector’s notes
Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
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.
Official record from Cincinnati Health Department, Oct 15, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 15, 2024
Approved - Minor Violations
2 recorded violations
notedCode 6.0(A)(1)(a)Other
Official wording
6.0(A)(1)(a) - Facilities: Indoor areas - surface characteristics
Inspector’s notes
Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted.
There are open floor gaps under the lockers in the cafeteria locker room.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
One of the hand-drying paper towel dispensers was not functioning at the time of the inspection.
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.