ROUTINE - STANDARD INSPECTION
Jul 17, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jul 17, 2025 · Original Source
Approved - No Violations
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsROUTINE - STANDARD INSPECTION
Jan 17, 2025
Approved - Minor Violations
3 recorded violations
notedCode 4.2(I)Cleaning and sanitizing
Official wording
4.2(I) - Sanitizing solutions
Inspector’s notes
There is no test kit available for measuring the concentration of the sanitizer. No sanitizer test strips were available at the facility. The Person in Charge (PIC) stated they will order test strips to monitor chlorine levels.
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 4.4(P)Cleaning and sanitizing
Official wording
4.4(P) - Warewashing equipment
Inspector’s notes
Sanitizer concentration is not being monitored. An empty sanitizer bottle for the warewashing machine was observed, with no sanitizing solution available. The Person in Charge (PIC) will purchase more sanitizer promptly. In the meantime, they will utilize the three-compartment sink with quaternary ammonium tablets for washing and sanitizing all equipment.
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 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 no thermometer inside the cooler where diary products are located. All cooler must have a temperature measuring device inside.
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 17, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 30, 2024
Not Abated
2 recorded violations
notedCode 3717-1-07.0(B)Chemicals
Official wording
"3717-1-07.0(B) - Violation - Poisonous/toxic material-working containers Working containers of poisonous/toxic materials are not labeled."
Inspector’s notes
"OBSERVATION: Chemical Spray bottles were unlabeled at the Dump sink. CORRECTIVE ACTION: Bartender labeled bottes."
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 3717-1-05.1(C)(1)Handwashing
Official wording
"3717-1-05.1(C)(1) - Violation - Handwashing facility-installation. Handwashing sink does not provide water at a temperature =100° F."
Inspector’s notes
"No hot water observed at hansinks in the restrooms."
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.
More about handwashing problemsOfficial record from Cincinnati Health Department, Jan 30, 2024 · Original Source