ROUTINE - CRITICAL CONTROL POINT
Oct 2, 2026
9 recorded violations
Official Wording
6.4(A) - Repairing
Inspector’s Notes
The physical facilities were not maintained in good repair. Hand washing sink in the kitchen was detached from the wall. Reattach and caulk.
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
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. Broom and dust pan stored by hand washing sink in the kitchen. Keep it away from food prep.area and food contact surfaces. Corrected on site.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough. Soiled fans in the kitchen.
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(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s Notes
Working containers of food are not properly labeled. Unlabeled food containers in the kitchen. REPEAT VIOLAITON Label all food containers.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
4.8(G)(3) - Kitchenware and Tableware - Handling
Inspector’s Notes
Single-service articles that are intended for food-or lip-contact were not furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. Serving spoon stored handles down in containers on 3 comp.sink. REPEAT VIOLATION.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial 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. No discard date on most TCS food. Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is MUST BE properly date marked. Corrected on 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 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. Can operation blade soiled and crusted with dirt and old food. . Clean can opener blade daily to prevent contamination of food in the new can when its opened. Unscrew the blade and scrub clean it when needed. 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
3.2(M)(2)(a) - Wiping cloths - use limitation
Inspector’s Notes
Wet wiping cloth was not maintained in a sanitizer solution between uses. Wet towels on tables not maintained in a sanitizer solution between uses. Keep wet towels in sanitizer solution to control growth of bacterias. Corrected on site.
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
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted. Ripped gasket on central cooler. Replace it.
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 2, 2026 · Original Source