ROUTINE - CRITICAL CONTROL POINT
Aug 12, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 12, 2026 · Original Source
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
5 inspectionsROUTINE - CRITICAL CONTROL POINT
Dec 19, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Dec 19, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 13, 2025
Approved - Minor Violations
3 recorded violations
notedCode 4.4(P)Chemicals
Official wording
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s notes
Sanitizer concentration is not being monitored. Discussed with the Person in Charge (PIC) the importance of routinely monitoring the sanitizer concentration in all active dishwashing machines. Advised conducting checks at least twice daily. The PIC acknowledged the significance of maintaining proper sanitizer levels to ensure effective sanitation.
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 4.6(C)(3)Contamination
Official wording
4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning
Inspector’s notes
After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH. Chlorine test strips indicated that sanitizer was not being dispensed into the dishwashing machine. 0ppm reading on test strip after running machine. PIC stated that the three-compartment sink will be used for washing and sanitizing dishes until the machine is repaired.
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 4.5(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 and debris accumulating behind the bar counter beneath equipment. Area must be cleaned.
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 problemsOfficial record from Cincinnati Health Department, Jun 13, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 22, 2025
Approved - Minor Violations
1 recorded violation
notedCode 4.1(Y)Food temperature
Official wording
4.1(Y) - Temperature Measuring Devices
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. Observed temperature measuring device missing from the back cooler. PIC stated she will place a thermometer in the 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 temperatureOfficial record from Cincinnati Health Department, Jan 22, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 2, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 2, 2024 · Original Source