ROUTINE - CRITICAL CONTROL POINT
Oct 27, 2026
4 recorded violations
Official Wording
3.2(Y) - Miscellaneous Sources of Contamination
Inspector’s Notes
Miscellaneous sources of contamination observed. Observed food,gloves used to handle food and single service cups stored around hand sink installed in the middle of the counter. Install splash guards around it or stop keeping food and food contact surfaces by the sink to prevent contamination during hand washing. Corrected on site
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 contaminationOfficial Wording
3.2(K) - In-use utensils - between-use storage
Inspector’s Notes
In-use utensils are improperly stored. Ice scoop stored in plastic bag inside rusty bucket. Use clean container free of rust and easily cleanable and easily cleanable surface. Corrected on site.
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 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. No discard date on beef burgers, hot dogs and brawtz. Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is MUST BE properly date marked. 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 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. Mold inside ice machine. Discard all ice clean and sanitize ice machine. Clean is throughly and regularly to prevent mold growth and contamination of ice. Corrected on site. Soiled roller used to heat hot dogs and brawtz. Clean all food contact surafaces before use if did not get clean night before.
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 contaminationOfficial record from Cincinnati Health Department, Oct 27, 2026 · Original Source