ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
ROUTINE - CRITICAL CONTROL POINT
May 12, 2026
Approved - Minor Violations
3 recorded violations
notedCode 2.3(D)Employee health and hygiene
Official wording
2.3(D) - Hair restraints, effectiveness
Inspector’s notes
Food employee(s) did not have their hair effectively restrained by wearing a hair covering.
Food employee hair not properly restrained/covered.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s notes
Sanitizer concentration is not being monitored.
Sanitizer solution was not monitored and not within an effective disinfecting range during time of inspection.
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.
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.
Sliced cheese in refrigerator open and undated. Item thrown away.
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.
Official record from Cincinnati Health Department, May 12, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 17, 2025
Approved - Minor Violations
5 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.
Sanitizer in cafeteria was not monitored, nor in an effective range. PIC remade. Corrected on site.
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.
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.
Sliced cheese in refrigerator was open and not dated. Reminded PIC of 7-day TCS regulation. PIC threw cheese away. -corrected onsite
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.
2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
Inspector’s notes
No/inadequate written procedures for response to vomiting/diarrheal events.
Corrected on site.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
notedCode 2.4(A)(3)Permits, training, and postings
Official wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s notes
No manager had Ohio manager certification in food protection.
PIC did not have Ohio ServeSafe certification.
In plain English
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.
4.2(K) - Cleaning agents and sanitizers - availability
Inspector’s notes
Cleaning agents or chemical sanitizers that are used to clean and sanitize equipment and utensils were not provided or available for use during all hours of operation.
No sanitizer solution was being used in the kitchen during operating hours. PIC made a sanitizer solution for kitchen and wiped high-traffic areas. -corrected on site
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.
Official record from Cincinnati Health Department, Apr 17, 2025 · Original Source
COMPLAINT - SCHLCFTC
Oct 22, 2024
Not Abated
3 recorded violations
notedCode 3717-1-04.1(A)Equipment and utensils
Official wording
"3717-1-04.1(A) - Violation - Equipment and Utensils-Durability and Strength Equipment and utensils were not designed and constructed to be durable enough to retain their properties under normal use."
Inspector’s notes
"The steam table element was not functioning correctly. This steam table is still operated by a gas flame and when turned on poses safety concerns to the PIC. This steam table element is to be repaired or replaced so that it functions correctly, without a fire risk."
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.
"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
"Test strips are to be purchased and used throughout the day to check sanitizer concentration."
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.
"3717-1-04.4(F)(1) - Violation - Warewashing sinks-use limitation, handwashing. Warewashing sink was used for handwashing."
Inspector’s notes
"Even though the warewash sink is not currently used for warewashing and has been dedicated to handwash sink, there is a sink in the middle of kitchen, by prep area that should be used instead as the handwash sink."
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.
Sanitizer concentration is not being monitored.
Sanitizer was not monitored and not within range to be effective. -Corrected on site
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.
2.3(A) - II. Good Hygienic Practices - Food contamination
Inspector’s notes
Employees were eating, drinking or using tobacco in non-designated areas.
Employee food and drinks were out and not in a designated area.
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.
Unnecessary chemicals are stored on the premises.
Chemicals not used by the food service operation are being stored in the kitchen.
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.
2.1(A) - I. Employee Health - Management and personnel: employee health
Inspector’s notes
License holder did not require employee(s) to report certain diseases, symptoms or high risk situations as specified by law.
Employee illness reporting was not maintained and food service employees had not acknowledged the common illnesses they are required to report symptoms of. -corrected on site
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s notes
Non-food contact surfaces are dirty.
The seal around the milk cooler was molded and requires cleaning.
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.
Facility did not have accessible instructions for removing food of a choking victim.
Instructions for removing food of a choking victim not present. -Corrected on site
In plain English
An issue that does not fit the common categories. Check the official wording for details.
No/inadequate written procedures for response to vomiting/diarrheal events.
Procedure for response to vomit/diarrheal events was not present. -Corrected on site
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.