ROUTINE - CRITICAL CONTROL POINT
Oct 7, 2026
7 recorded violations
Official Wording
3.2(Y) - Miscellaneous Sources of Contamination
Inspector’s Notes
Miscellaneous sources of contamination observed. Single service cups stored by hand washing sink by drive thru window. Keep food contact surfaces away from all sources of 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 contaminationOfficial Wording
6.4(A) - Repairing
Inspector’s Notes
The physical facilities were not maintained in good repair. Observed holes on walk in ceiling in the corner on left. Plug holes.
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
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 ice clean and sanitize ice machine. Clean ice machine regularly to prevent contamination. 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
6.2(E) - III. Preventing Contamination by Hands - Handwashing Signage
Inspector’s Notes
A handwashing sign was not posted at all handwashing lavatories. No hand washing sign posted at hand sink in back area. REPEAT VIOLATION.
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
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. Open cup of employee's drink in back area. 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
7.1(A) - X. Chemical - Storage: Separation
Inspector’s Notes
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. Chemicals stored above 3 comp. Keep all chemicals below or away from food and food contact surfaces to prevent contamination. 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.
More about chemicals stored or used unsafelyOfficial Wording
4.7(C) - Storage of Soiled Linens - Methods
Inspector’s Notes
Soiled linens were not kept in an approved manner. Soiled rags kept in open container below food prep.sink. Keep soiled laundry in closed bag or container away from food storage or food prep.areas.
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, Oct 7, 2026 · Original Source