ROUTINE - CRITICAL CONTROL POINT
Nov 10, 2026
12 recorded violations
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. Information provided for menu verbiage
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(C) - Thawing TCS
Inspector’s Notes
TCS food was improperly thawed. +COS
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. ID label all chemical spray bottles. +COS
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
3.4(K)(4) - Reduced oxygen packaging without a variance
Inspector’s Notes
A commercially prepackaged, frozen, RTE Food that was labeled to keep frozen until time of use was not maintained frozen before, during, and after packaging. PRIOR to thawing frozen Tuna either poke hole in vacuum wrapper or remove from wrapper completely. +COS
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial 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.
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
5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s Notes
Handwashing facility is being used for purposes other than handwashing. Observed fan strapped to top of hand sink in dish room. +COS
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(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 foods with no Discard Date. PIC to assure all prepared TCS foods (I.e. Spicy Tuna, cooked chicken etc) and opened processed foods (I.e Tofu etc.) held > 24 hours have a DISCARD DATE. Best practice is to document both open/prep and use by dates on each item inside coolers. Prep dates are required for prepared TCS foods placed in freezers. +COS
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(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 raw beef stored atop RTF (Kimchi etc). Always store raw foods beneath cooked and RTF. +COS
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(Y) - Miscellaneous Sources of Contamination
Inspector’s Notes
Miscellaneous sources of contamination observed. Observed employee purses and cell phones atop food prep tables during food production. Store all personal belongings away from food preparation. +COS
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
4.4(B) - Cutting surfaces.
Inspector’s Notes
Cutting surface(s) unable to be effectively cleaned and sanitized.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
3701-21-25 (K) - Person in Charge Certification in Food Protection FSO
Inspector’s Notes
No person in charge certified in food protection was at the FSO where it is needed. The state of Ohio requires someone present during all hours of operation with a minimum of level 1 food safety training. Recommend chefs acquire level 1 food safety training. (Person in charge training)
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
3.2(K) - In-use utensils - between-use storage
Inspector’s Notes
In-use utensils are improperly stored. Discontinue storing In-use knives between coolers--store in a clean dry location. +COS
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, Nov 10, 2026 · Original Source