ROUTINE - CRITICAL CONTROL POINT
Oct 29, 2026
5 recorded violations
Official Wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s Notes
No manager had Ohio manager certification in food protection.
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(E) - III. Preventing Contamination by Hands - Handwashing Signage
Inspector’s Notes
A handwashing sign was not posted at all handwashing lavatories. Observed no handwashing signage posted in the bathroom handwashing lavatories. Ensure all handwashing lavatories have handwashing signage posted.
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
3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
Inspector’s Notes
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Observed ready-to-eat, TCS food items that were held past the discard date indicated on the date marking. Ensure all ready-to-eat, TCS food items are discarded when the date mark exceeds the required time/temperature combination. PIC discarded the out-of-date food items.
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
3.2(M)(2)(a) - Wiping cloths - use limitation
Inspector’s Notes
Wet wiping cloth was not maintained in a sanitizer solution between uses. Observed wet wiping cloths stored in a sanitizer solution that was below the required concentration. Ensure wet wiping cloths are stored in a sanitizer solution that is at the proper concentration. PIC refilled the bucket with sanitizer solution that was at the proper 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.
More about cleaning or sanitizing problemsOfficial Wording
6.4(D)(1) - Cleaning Ventilation Systems- Nuisance and Discharge
Inspector’s Notes
Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials. Observed a buildup of dust on the HVAC vents above the dish washing area. Ensure the HVAC vents are cleaned more frequently and maintained 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 record from Cincinnati Health Department, Oct 29, 2026 · Original Source