ROUTINE - CRITICAL CONTROL POINT
Oct 22, 2025
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 22, 2025 · Original Source
Cincinnati, OH
1429 Race St
Last inspected Oct 22, 2025 · View Map ↗ · Compare ↗
We'll email you when Mellotone Beer Project, LLC has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
ROUTINE - CRITICAL CONTROL POINT
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 22, 2025 · Original Source
COMPLAINT - COMPLAINT
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 22, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
7 recorded violations
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Nonfood-contact surfaces are not cleaned frequently enough. 1. Observed grease accumulation underneath the fryer. This area must be thoroughly cleaned. 2. Observed dust accumulation on magnetic knife holder block. Must be cleaned.
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 problems2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
No manager had Ohio manager certification in food protection. Person in Charge (PIC) has their ServSafe certification but is missing the Ohio manager certification in Food Protection. They will submit an application to the Ohio Department of Health (ODH) to meet this requirement.
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issues4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Food-contact surfaces were not clean to the sight and touch. Observed pink and black biofilm growth inside the ice machine. To ensure proper sanitation, all ice must be discarded, and the interior surfaces thoroughly cleaned and sanitized before returning the machine to uses.
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 contamination3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Food is stored unwrapped or in uncovered containers. Observed cooked chicken stored in an uncovered container in the kitchen freezer. PIC covered the container with a lid. +COS
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 contamination6.4(A) - Repairing
The physical facilities were not maintained in good repair. Observed water leaking from the ceiling of the walk-in cooler located in the basement. PIC is aware of the situation and has placed container to catch the leaking water to prevent contamination with food items. They have submitted a maintenance request to have it fixed.
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.
More about building upkeep issues4.1(M)(2) - Ambient Air and Water Thermometers: Accuracy
Ambient air and water temperature measuring devices were not accurate to ±3° F in the intended range of use. Observed the ambient air temperature measuring device in the kitchen cooler reading approximately 48°F. However, food thermometer readings of items stored in the cooler for more than two hours measured at 41°F. The ambient thermometer may need to be replaced or recalibrated.
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issues4.8(E)(2)(a)(b) - Equipment, Utensils, Linens - Storage
Clean equipment and utensils were not properly stored. Observed dish washing racks kept directly on the floor in the dish washing area. Must be stored at least 6 inches off the floor on a clean and dry surface. PIC moved the racks off the floor. +COS
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Cincinnati Health Department, May 27, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Feb 11, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Dec 11, 2024 · Original Source