ROUTINE - STANDARD INSPECTION
Oct 29, 2026
16 recorded violations
Official Wording
6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability
Inspector’s Notes
Each handwashing lavatory did not have a supply of hand cleanser.
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.
More about handwashing problemsOfficial Wording
6.4(A) - Repairing
Inspector’s Notes
The physical facilities were not maintained in good repair. 1. Observed cabinets in back area not in good repair. Repair 2. Observed walls in prep area not smooth. Repair.
In Plain English
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 issuesOfficial Wording
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s Notes
Working containers of food are not properly labeled.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
4.4(S)(1) - Single-service articles and Single-use Articles - Use Limitations
Inspector’s Notes
Single-service articles and single-use articles are reused. Observed single service items being reused in in condiment container. Do not use single service items.
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
3.5(D)(6) - Other Forms of Information
Inspector’s Notes
The license holder did not notify customers of the presence of major allergens as an ingredient in unpackaged food items served or sold to the customer.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s Notes
Food is stored unwrapped or in uncovered containers. Observed uncovered containers in walk in cooler. Containers were covered. +COS
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
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough. 1. Observed build up inside nonfunctional cooler in prep area. Clean 2. Observed ice build up in chest freezers in retail and back prep area. Clean 3. Observed build up in fryer compartment. Clean 4. Observed build up on racks in prep area. Clean 5 Observed incense build up on counter in retail area. Clean and discontinue use
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 Wording
6.4(K) - Controlling Pests
Inspector’s Notes
The presence of insects, rodents, and other pests is not being adequately controlled or minimized. Observed pest presence in cabinet in prep area. Clean area and contact pest control operator.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial Wording
3.5(C)(2)(e) - Food Labeling - Allergens
Inspector’s Notes
A food label did not include the name of the food source of each major food allergen contained in a food unless the food source is already part of the common or usual name of the respective ingredient. Observed chicken and fries wrapped meal in retail freezer without ingredient list. Items were placed behind the counter. +COS
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial Wording
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s Notes
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination. Observed cups stored on the floor. Assure single service items are stored 6 inches off the floor.
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
2.4(C)(7) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s Notes
The person in charge is not ensuring that employees are properly cooking TCS foods and/or that employees are using appropriate and properly scaled and calibrated thermometers as required. Thermometer was not operable during time of inspection. Discussed with PIC the use of thermometer when cooking TCS foods. PIC assured they would obtain new thermometer and cook TCS foods to correct temperatures.
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.
More about paperwork, training, or posting issuesOfficial Wording
6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
Inspector’s Notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
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.
More about handwashing problemsOfficial Wording
3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s Notes
Ready-to-eat food was not protected from cross-contamination by raw animal food. Observed eggs over drinks in retail area. Eggs were moved. +COS
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
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s Notes
The physical facilities are not cleaned as often as necessary to keep them clean. Observed build up under equipment in prep area and dishwashing area. Clean. Observed build up on the walls in prep area. Clean
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 Wording
3.2(I)(2) - Food Storage or Display: Contact with Water or Ice
Inspector’s Notes
Unpackaged food items are stored in undrained ice. Observed fish in container with water in walk in cooler. Water was drained. +COS
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s Notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. Food thermometer was not readable during time of inspection. Clean or obtain new thermometer.
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, Oct 29, 2026 · Original Source