ROUTINE - CRITICAL CONTROL POINT
Jan 20, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 20, 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 - STANDARD INSPECTION
Aug 4, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 4, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 30, 2025
Not In Compliance
4 recorded violations
notedCode 3.4(K)(5)Other
Official wording
3.4(K)(5) - Reduced oxygen packaging without a variance
Inspector’s notes
The cook-chill or sous vide HAACP plan is absent, inadequate, or not followed. Sous Vide HAACP copy not available for inspector.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4.5(A)(1)Contamination
Official wording
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s notes
Food-contact surfaces were not clean to the sight and touch. Observed biofilm growth inside of the ice machines. To ensure proper sanitation, all ice must be discarded, and the interior surfaces thoroughly cleaned and sanitized before returning the machine to uses.
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 VR 1Other
Official wording
VR 1 -
Inspector’s notes
Approved HACCP or Procedure On-Site Observed that a required HACCP plan for the sous vide cooking process was not available on-site. PIC stated the HACCP plan will be submitted via email. A physical copy of the approved HACCP plan must be maintained on the premises and made available for review during inspections.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4.8(E)(1)Equipment and utensils
Official wording
4.8(E)(1) - Equipment, Utensils, Linens - Storage
Inspector’s notes
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination. Observed cutting boards stored on a cart positioned adjacent to the handwashing sink. To prevent potential cross-contamination from handwashing activities, the cutting boards must be relocated to a designated clean storage area away from sources of possible contamination.
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.
More about equipment or utensil issuesOfficial record from Cincinnati Health Department, Jul 30, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 11, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Feb 11, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 1, 2024
Approved - Minor Violations
1 recorded violation
notedCode 4.8(E)(1)Equipment and utensils
Official wording
4.8(E)(1) - Equipment, utensils, linens, single-service articles, and single-use articles - storage
Inspector’s notes
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination. Observed cleaned dishes stored in sealed containers on shelfs located in the employee bathroom. Must be stored elsewhere as bathrooms are considered a contaminated environment with a significant risk of contamination.
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.
More about equipment or utensil issuesOfficial record from Cincinnati Health Department, Oct 1, 2024 · Original Source