ROUTINE - CRITICAL CONTROL POINT
Oct 16, 2026
Approved - Minor Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 16, 2026 · Original Source
Cincinnati, OH
Cancun Mexican Grille
5034 Glencrossing Wy
Last inspected Oct 16, 2026 · View Map ↗ · Compare ↗
Approved - Minor Violations
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Cancun Mexican Grille last inspected?
- The most recent inspection on record was on Oct 16, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 11 inspections on record, from Dec 6, 2023 to Oct 16, 2026.
- Has Cancun Mexican Grille ever been closed by the health department?
- No closure appears in the 11 inspection records we hold for this business. The earliest is dated Dec 6, 2023.
The Full Inspection History
11 inspectionsROUTINE - CRITICAL CONTROL POINT
Oct 15, 2026
Not In Compliance
13 recorded violations
notedCode 2.4(C)(12)Permits, training, and postings
Official Wording
2.4(C)(12) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s Notes
The person in charge is not ensuring that employees are properly sanitizing equipment or utensils.
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 issuesnotedCode 4.5(B)(4)(e)Contamination
Official Wording
4.5(B)(4)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s Notes
Food storage equipment is not cleaned frequently enough. Ice bin in the bar area have moldy dirty surface in the top corners.
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 contaminationnotedCode 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.
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 3.5(D)(6)Other
Official 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 findingnotedCode 3.2(A)(2)Handwashing
Official Wording
3.2(A)(2) - III. Preventing Contamination by Hands - Preventing Contamination from Hands: Bare Hand Contact RTE Food
Inspector’s Notes
Food employee was touching ready-to-eat food with bare hands.
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 problemsnotedCode 2.1(A)Employee health and hygiene
Official Wording
2.1(A) - I. Employee Health - Management and Personnel - Employee Health
Inspector’s Notes
License holder did not ensure food employee(s) report certain diseases, symptoms or high risk situations as obligated by law including providing necessary additional information.
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.
More about employee hygiene or health policy issuesnotedCode 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 level two 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 issuesnotedCode 2.3(A)Contamination
Official Wording
2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products
Inspector’s Notes
Employees were eating, drinking or using tobacco in non-designated areas. Employee is drinking by the prep area his drink on the cutting baord .
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 contaminationnotedCode 3.4(G)(1)Food temperature
Official Wording
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. Several food containers stored in the walk in cooler without date marked.
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 4.5(B)(1)(e)Contamination
Official Wording
4.5(B)(1)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s Notes
Food-contact surfaces or utensils not cleaned when they were contaminated. Cutting board by the prep coolers not been sanitized between uses.
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 contaminationnotedCode 3.2(M)(1)Cleaning and sanitizing
Official Wording
3.2(M)(1) - Wiping cloths - use limitation
Inspector’s Notes
Cloths used for wiping food spills were not dry or used for other tasks.
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 3.2(K)Equipment and utensils
Official Wording
3.2(K) - In-use utensils - between-use storage
Inspector’s Notes
In-use utensils are improperly stored. Unsanitized surfaces by the prep coolers used to store tongs.
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 issuesnotedCode 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.
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.
More about employee hygiene or health policy issuesOfficial record from Cincinnati Health Department, Oct 15, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 26, 2026
Approved - Minor Violations
3 recorded violations
notedCode 6.1(F)(1)Facility maintenance
Official Wording
6.1(F)(1) - Wall and ceiling - coverings and coatings
Inspector’s Notes
Wall and ceiling coverings were not attached so that they are easily cleanable.
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 issuesnotedCode 6.1(M)Other
Official Wording
6.1(M) - Outer Openings - Protected
Inspector’s Notes
Outer openings of a food facility were not protected against the entry of insects and rodents. There is a gap under the back Exit door.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 6.4(A)Facility maintenance
Official Wording
6.4(A) - Repairing
Inspector’s Notes
The physical facilities were not maintained in good repair. Missing tiles , base board tiles.
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 record from Cincinnati Health Department, Jun 26, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jun 22, 2026
Not In Compliance
8 recorded violations
notedCode 6.4(B)(1)Cleaning and sanitizing
Official 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. Floor is dirty in the walk in cooler , under the food equipments.
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 Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 6.1(K)(2)Pests
Official Wording
6.1(K)(2) - Insect Control Devices - Design and Installation
Inspector’s Notes
Insect control devices are improperly located.
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 insectsnotedCode 3.4(C)Food temperature
Official Wording
3.4(C) - Thawing TCS
Inspector’s Notes
TCS food was improperly thawed. On the prep sink .
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 2.4(C)(7)Permits, training, and postings
Official 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.
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 issuesnotedCode 3.2(C)(1)(c)Contamination
Official Wording
3.2(C)(1)(c) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s Notes
Improper frequency of cleaning and sanitizing equipment and utensils. Ice machine is dirty, moldy plastic surface . Discard the ice, clean and sanitize the ice machine before re use. Ice scoop handle is in touch with the ice in the ice bin located in the bar 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.
More about food not protected from contaminationnotedCode 6.4(N)(1)Facility maintenance
Official Wording
6.4(N)(1) - Maintaining premises: unnecessary items and litter.
Inspector’s Notes
There are unnecessary or nonfunctional items and /or litter on the premises.
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 issuesnotedCode 3.4(E)(1)Food temperature
Official Wording
3.4(E)(1) - VI. Time/Temperature Controlled Safety Food - Cooling methods
Inspector’s Notes
The operator is not using an effective method for cooling. Large amount of chili placed in a room temperature IN A LARGE POT to cool down. The temperature is still 167 F as required but they do not use the right Methods to cool down. Directed , And correctedon 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, Jun 22, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 25, 2026
Approved - Minor Violations
3 recorded violations
notedCode 6.2(B)Handwashing
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 problemsnotedCode 3.4(F)(1)(b)Food temperature
Official Wording
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s Notes
TCS foods were being held at temperatures >41° F. Observed chicken wings and patties, originally in frozen state, held at 46F+. PIC voluntarily discarded items. Advised PIC to maintain frozen foods in frozen state and not hold in mechanical refrigeration prior to cooking.
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 4.4(J)Food temperature
Official Wording
4.4(J) - Mechanical warewashing: Wash Solution Temperature
Inspector’s Notes
The wash solution temperature in a spray type warewasher was insufficient. Observed wash solution temperature of 107°F. PIC indicated service call would be placed for diagnostics and/or necessary repairs. Supplemental warewashing to be used interimly. PIC to provide copy of service invoice, to this agency, upon receipt.
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, Feb 25, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 29, 2025
Approved - Minor Violations
14 recorded violations
notedCode 3.2(C)(1)(a)Contamination
Official 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 a bowl of yoghurt left uncovered and stored in close contact with raw animal products (Beef).
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 contaminationnotedCode 4.5(B)(4)(d)Contamination
Official Wording
4.5(B)(4)(d) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s Notes
Temperature measuring devices contacting food not cleaned frequently enough.
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 contaminationnotedCode 4.5(B)(1)(e)Contamination
Official Wording
4.5(B)(1)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s Notes
Food-contact surfaces or utensils not cleaned when they were contaminated. -Observed the ice scoop soiled when they are contaminated.
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 contaminationnotedCode 3.2(D)Other
Official Wording
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s Notes
Working containers of food are not properly labeled. -Observed the squeeze bottle holding food items unlabeled with their common name identification.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.4(C)Food temperature
Official Wording
3.4(C) - Thawing TCS
Inspector’s Notes
TCS food was improperly thawed.
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 3.4(G)(1)Food temperature
Official Wording
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
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 4.5(A)(1)Contamination
Official 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. -Observed the drainboard of the ice machine soiled in debris. PIC was required to discontinue the use of the ice machine until it has been cleaned and sanitized.
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 contaminationnotedCode 3.2(C)(1)(e)Contamination
Official Wording
3.2(C)(1)(e) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s Notes
Overwrap of packing container was torn or slashed in a manner that contaminated food containers. -Observed a bowl of yoghurt as well as several food items uncovered in the reach-in cooler and walk-in refrigerator. PIC was required to ensure all food items are covered to protect them from contamination.
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 contaminationnotedCode 4.4(D)Cleaning and sanitizing
Official Wording
4.4(D) - Warewashing equipment: Cleaning Frequency
Inspector’s Notes
Warewashing equipment and/or components were not cleaned throughout the day or before use. -PIC was required to clean the 3-compartment sink.
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 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.
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 3.2(Q)Contamination
Official Wording
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s Notes
Food items are not protected from contamination during storage. -Observed some food items stored directly on the floor. PIC was required to ensure all food items were stored 6-inches above the floor.
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 contaminationnotedCode 4.1(Z)Food temperature
Official 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. -Observed no thermometer in the walk-in refrigerator. PIC replaced with a new temperature measuring device on-site during inspection.
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 4.4(A)(2)Equipment and utensils
Official Wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted. -Observed a light bulb located in the hood above the cook line not in good working order.
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 issuesnotedCode 5.4(F)(1)Other
Official Wording
5.4(F)(1) - Outdoor Receptacles
Inspector’s Notes
Outdoor refuse containers do not have tight fitting lids, doors, or covers.
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, Jul 29, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 24, 2025
Approved - Minor Violations
5 recorded violations
notedCode 3.2(D)Other
Official Wording
3.2(D) - Food Storage containers
Inspector’s Notes
Working containers of food are not properly labeled. -Observed some food items stored in squeeze bottles unlabeled with their common name identification.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.4(G)(1)Food temperature
Official Wording
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. -Observed several TCS and Ready-to-Eat foods held for more than 24 hours is not properly date marked.
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(C)(8)Contamination
Official Wording
3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination
Inspector’s Notes
Food is stored unwrapped or in uncovered containers. -Observed some TCS animal products stored in an uncovered and unwrapped container.
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 contaminationnotedCode 3.2(Q)Other
Official Wording
3.2(Q) - Food Storage
Inspector’s Notes
Food items are not protected from contamination during storage. -Observed multiple food items stored on the floor of the walk-in refrigerator. PIC was required to store food items 6-inches above the floor.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4.4(A)(1)Equipment and utensils
Official Wording
4.4(A)(1) - Equipment
Inspector’s Notes
Equipment and/or components were not maintained in good working order. -Observed the light bulbs under the hood not in good working order.
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 record from Cincinnati Health Department, Jan 24, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 12, 2024
Approved - Violations Abated
3 recorded violations
notedCode 6.4(A)Facility maintenance
Official Wording
6.4(A) - Facilities: Maintenance: Good repair
Inspector’s Notes
The physical facilities were not maintained in good repair. -Observed the ceiling tiles at the back of the kitchen area missing and requires replacement.
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 issuesnotedCode 3.2(M)(2)(a)Cleaning and sanitizing
Official Wording
3.2(M)(2)(a) - Wiping cloths
Inspector’s Notes
Wet wiping cloth was not maintained in a sanitizer solution between uses.
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 3.2(Q)Other
Official Wording
3.2(Q) - Food Storage
Inspector’s Notes
Food items are not protected from contamination during storage. -Observed multiple food items stored on floor. Ensure all food items are stored 6-inches above the floor.
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, Aug 12, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 6, 2024
Not In Compliance
10 recorded violations
notedCode 4.4(S)(1)Equipment and utensils
Official Wording
4.4(S)(1) - Single-service articles and single-use articles - use limitation
Inspector’s Notes
-Observed multiple cardboards being used as a storage padding on the rack of the reach-in freezer.
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 issuesnotedCode 3.2(J)Contamination
Official Wording
3.2(J) - VII. Protection from Contamination - Food Contact with equipment and utensils
Inspector’s Notes
Food is contacting an unclean surface. -Observed the ice scooper soiled. PIC was required to clean and sanitize the equipment before storing it at the proper location.
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 contaminationnotedCode 4.8(A)(1)Equipment and utensils
Official Wording
4.8(A)(1) - Equipment and utensils - air-drying required
Inspector’s Notes
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing. -Observed all the utensils that were all cleaned and sanitized not being air dry to let them drain.
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 issuesnotedCode 3.2(M)(5)Cleaning and sanitizing
Official Wording
3.2(M)(5) - Wiping cloth
Inspector’s Notes
Container of wiping cloth solution is stored on the floor or in a manner that allows for contamination of food, utensils, equipment, linens and single use articles.
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 3.2(C)(8)Contamination
Official Wording
3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination
Inspector’s Notes
Food is stored unwrapped or in uncovered containers.
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 contaminationnotedCode 6.1(M)(2)Other
Official Wording
6.1(M)(2) - Facilities
Inspector’s Notes
Exterior emergency exit door was not solid, tight-fitting, or limited-use. -Observed the exit door not tightly closed. Ensure the exit doors are tightly closed to ensure animals, insects and pest do not enter the facility.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 5.1(S)(2)Water, plumbing, and sewage
Official Wording
5.1(S)(2) - Plumbing system
Inspector’s Notes
Plumbing system is not maintained in good repair. -Observed the faucet of the 3-compartment sink leaking and requires repair. PIC stated that leaking faucet has been noted in the facility's work order.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 4.5(C)Food temperature
Official Wording
4.5(C) - VII. Protection from Contamination - Cooking / Baking equipment
Inspector’s Notes
Food contact surfaces of cooking and baking equipment or cavities and door seals of microwaves were not cleaned frequently enough. -Observed the door seals of the microwave soiled in food debris and not frequently cleaned.
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(K)Equipment and utensils
Official Wording
3.2(K) - In-use utensils - between-use storage
Inspector’s Notes
In-use utensils are improperly stored. - Observed the scooper being stored directly inside the ice inside the ice-machine. PIC was required to remove scooper, wash and sanitize it as well storing it in the proper location.
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 issuesnotedCode 3.2(D)Other
Official Wording
3.2(D) - Food Storage containers
Inspector’s Notes
Working containers of food are not properly labeled. -Observed the squeeze bottles holding different food items not labeled with the food's common name identity.
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, Aug 6, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Mar 5, 2024
Abated On-Site
5 recorded violations
notedCode 3717-1-03.2(M)(2)(a)Cleaning and sanitizing
Official Wording
"3717-1-03.2(M)(2)(a) - Violation - Wiping cloths-use limitation Wet wiping cloth was not maintained in a sanitizer solution between uses."
Inspector’s Notes
"Wiping cloths-use limitation Wet wiping cloth was not maintained in a sanitizer solution between uses."
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 3717-1-04.4(A)(1)Equipment and utensils
Official Wording
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
Inspector’s Notes
"Equipment-good repair and proper adjustment. Observed a bulb in the oven hood not working. Ensure all defective equipment are maintained in good working order"
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 issuesnotedCode 3717-1-03.2(C)(2)Contamination
Official Wording
"3717-1-03.2(C)(2) - Violation - Protection from Contamination-Food Storage Food is stored unwrapped or in uncovered containers."
Inspector’s Notes
"OBSERVATION: Protection from Contamination-Food Storage Observed animal produce stored in unwrapped and uncovered containers in the walk-in refrigerator. CORRECTIVE ACTION: Ensure all foods are stored in covered and wrapped containers to prevent contamination."
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 contaminationnotedCode 3717-1-03.2(D)Food source and labeling
Official Wording
"3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled."
Inspector’s Notes
"Violation has been abated"
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 problemsnotedCode 3717-1-02.4(C)(17)Other
Official Wording
"3717-1-02.4(C)(17) - Violation - PIC Duties -response plan for vomiting/diarrhea No/inadequate written procedures for response to vomiting/diarrheal events."
Inspector’s Notes
"PIC Duties -response plan for vomiting/diarrhea No/inadequate written procedures for response to vomiting/diarrheal events."
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, Mar 5, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 6, 2023
Not Abated
6 recorded violations
notedCode 3717-1-03.2(Q)Contamination
Official Wording
"3717-1-03.2(Q) - Violation - Food Storage-preventing contamination form the premises Food items are not protected from contamination during storage."
Inspector’s Notes
"Food Storage-preventing contamination form the premises Observed multiple food items stored on the floor of the walk-in cooler. Ensure food items are stored 6-inches above the floor."
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 contaminationnotedCode 3717-1-03.2(D)Food source and labeling
Official Wording
"3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled."
Inspector’s Notes
"Food Storage containers-common name ID Working containers of food are not properly labeled with their common name ID."
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 problemsnotedCode 3717-1-03.2(C)(2)Contamination
Official Wording
"3717-1-03.2(C)(2) - Violation - Protection from Contamination-Food Storage Food is stored unwrapped or in uncovered containers."
Inspector’s Notes
"OBSERVATION: Protection from Contamination-Food Storage Observed animal produce stored in unwrapped and uncovered containers in the walk-in refrigerator. CORRECTIVE ACTION: Ensure all foods are stored in covered and wrapped containers to prevent contamination."
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 contaminationnotedCode 3717-1-02.4(C)(17)Other
Official Wording
"3717-1-02.4(C)(17) - Violation - PIC Duties -response plan for vomiting/diarrhea No/inadequate written procedures for response to vomiting/diarrheal events."
Inspector’s Notes
"PIC Duties -response plan for vomiting/diarrhea No/inadequate written procedures for response to vomiting/diarrheal events."
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3717-1-04.4(A)(1)Equipment and utensils
Official Wording
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
Inspector’s Notes
"Equipment-good repair and proper adjustment. Observed a bulb in the oven hood not working. Ensure all defective equipment are maintained in good working order"
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 issuesnotedCode 3717-1-03.2(M)(2)(a)Cleaning and sanitizing
Official Wording
"3717-1-03.2(M)(2)(a) - Violation - Wiping cloths-use limitation Wet wiping cloth was not maintained in a sanitizer solution between uses."
Inspector’s Notes
"Wiping cloths-use limitation Wet wiping cloth was not maintained in a sanitizer solution between uses."
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 6, 2023 · Original Source