ROUTINE - CRITICAL CONTROL POINT
May 28, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 28, 2026 · Original Source
Approved - No Violations
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspectionsROUTINE - CRITICAL CONTROL POINT
Dec 1, 2025
Approved - Minor Violations
3 recorded violations
notedCode 3.4(G)(2)Food temperature
Official wording
3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked. Shredded cheese transferred to plastic portion sized cups located in walk-in cooler were not dated.-COS
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 temperaturenotedCode 3.2(M)(2)(a)Cleaning and sanitizing
Official wording
3.2(M)(2)(a) - Wiping cloths - use limitation
Inspector’s notes
Wet wiping cloth was not maintained in a sanitizer solution between uses. Educated all persons on importance of cloth submersion when not in use. Cloths replaced and fully submerged. -COS
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 6.4(F)Other
Official wording
6.4(F) - Drying Mops
Inspector’s notes
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. In chemical storage/laundry area a mop was sitting in solution of mop bucket and another was sitting in the mop basin. Mops when not in use are to be placed in a position so that they can air-dry.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Dec 1, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 28, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 28, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 2, 2024
Approved - Minor Violations
1 recorded violation
notedCode 4.4(P)Cleaning and sanitizing
Official wording
4.4(P) - Warewashing equipment
Inspector’s notes
Sanitizer concentration is not being monitored. Sanitizer concentration was not in an effective range. -COS
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, Dec 2, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 2, 2024
Approved - Minor Violations
1 recorded violation
notedCode 3.3(H)(4)Food temperature
Official wording
3.3(H)(4) - VI. Time/Temperature Controlled Safety Food - Reheating For Hot Holding
Inspector’s notes
Ready-to-eat TCS food, commercially processed and packaged, was not heated to =135° F for hot holding. Hot holding was not maintained at 135 degrees. Food was reheated to correct temps and hot holding was more closely monitored. -Corrected on site
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, May 2, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 29, 2023
Not Abated
1 recorded violation
notedCode 3717-1-04.2(I)Cleaning and sanitizing
Official wording
"3717-1-04.2(I) - Violation - Sanitizing solutions-testing devices. There is no test kit available for measuring the concentration of the sanitizer."
Inspector’s notes
"There is no test kit to test the concentration of the sanitizer."
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, Dec 29, 2023 · Original Source
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