ROUTINE - CRITICAL CONTROL POINT
Oct 27, 2026
9 recorded violations
Official Wording
6.4(A) - Repairing
Inspector’s Notes
The physical facilities were not maintained in good repair. Observed a baseboard strip in parts of the kitchen are missing. Missing baseboard strips allows to the accumulation of debris and pest. Must be repaired.
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)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s Notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris. 1. Observed shelves in the walk-in cooler are soiled. Must be cleaned. 2. Observed standing soiled water in the beer cooler at the bar. Must be cleaned to maintain sanitary conditions. All items in contact with the water are to be discarded. 3. Observed soiled soda gun holsters. Holsters need to be pulled and 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 temperatureOfficial Wording
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s Notes
Working containers of poisonous/toxic materials are not labeled. Observed sanitizer spray bottles that are not labeled at the bar. PIC will label the bottles and inform employees that all chemicals in working containers need to have a label.
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
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s Notes
Access to handwashing facility blocked. Observed brooms and dust pans in front of the hand washing station in the kitchen. Person in charge (PIC) moved them to allow access for hand washing.
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
4.2(J) - Sanitizing solutions - Testing Devices
Inspector’s Notes
There is no test kit available for measuring the concentration of the sanitizer. Observed missing quant testing strips for the three sink compartment. PIC stated he will go out today to purchase testing strips.
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(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s Notes
The physical facilities are not cleaned as often as necessary to keep them clean. Observed debris under the shelves in the walk-in cooler. Must be cleaned. Observed floor area by the ice machine is soiled and accumulating moisture. Must be cleaned to maintain sanitary conditions.
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(J)(2) - Using Dressing Rooms and Lockers
Inspector’s Notes
Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions. 1. Observed employees personal phone on a kitchen counter. Phones should be stored in designated non-food prep areas, such as lockers, shelves away from prep areas, or personal storage bins. 2. Observed jacket hanging next to clean equipment. PIC moved the jacket and will inform employees that personal items should not be in the kitchen.
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(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s Notes
Food items are not protected from contamination during storage. Boxes of items used in the kitchen are on the floor. Must be stored in a clean, dry location where it is not exposed to water, dust, or other contamination, and at least 6 inches (15 centimeters) 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 contaminationOfficial 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 missing ambient air thermometer in one of the prep coolers at the end of the kitchen line. PIC place extra thermometer in the cooler.
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 27, 2026 · Original Source