ROUTINE - CRITICAL CONTROL POINT
Oct 29, 2026
7 recorded violations
Official Wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough. Soiled exhaust fan in walk in. Pipes by ovens and pots and pan hangers soiled with dirt and dust.Clean all these surfaces and any other needs to be clean.
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
4.8(G)(1) - Kitchenware and Tableware - Handling
Inspector’s Notes
Single-service or single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. Knives stored handles down in caddy on shelf. Single-service or single-use articles or cleaned and sanitized utensils were MUST BE handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s Notes
Working containers of poisonous/toxic materials are not labeled. Unlabeled dish soap. Working containers of poisonous/toxic materials MUST BE labeled. 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
4.5(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. Back of slicer blade soiled with old food residues. Clean slicer thoroughly. 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
6.4(A) - Repairing
Inspector’s Notes
The physical facilities were not maintained in good repair. Insulation exposed on window above dishwashing area. Peeling and chippping paint on ceiling above upright freezer and curved wall.
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(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. Employee's back pack wash hanging on rack where clean food contact surfaces stored in dishwashing area. 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
3.2(K) - In-use utensils - between-use storage
Inspector’s Notes
In-use utensils are improperly stored. Soiled ice scoop container. Keep ice scoop on a dry and clean surface away from contamination. Wash scoop and container daily.
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 29, 2026 · Original Source