ROUTINE - STANDARD INSPECTION
Oct 12, 2026
12 recorded violations
Official 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 termometers in reach in coolers in prep areas. Obtain and place in the warmest part of 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 Wording
4.0(I) - Nonfood-Contact Surfaces - Materials
Inspector’s Notes
The nonfood contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth. Observed metal table near fryer no longer corrosion resistant. Replace or repair.
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
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough. 1. Observed build up on dish racks. Clean 2. Observed sticker build up on outside of containers. 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
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s Notes
Working containers of food are not properly labeled. Observed working containers missing labels. Label
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
5.4(H) - Toilet room receptacle - covered
Inspector’s Notes
There is no covered receptacle in women's/unisex bathroom.
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(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s Notes
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination. Observed single service items stored on the floor. Single service items were moved. Observed single service items outside of protective packaging. Keep single service items in protective packaging.
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 Wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s Notes
No manager had Ohio manager certification in food protection. Observed an expired serve safe certificate in the facility. PIC stated they have scheduled to renew certification and obtain Ohio manager certification.
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
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. 1. Observed chemicals stored above cooking oil. Chemicals were moved. 2. Observed chemicals stored above nitrile gloves. Chemicals were moved. +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(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
Inspector’s Notes
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Observed items in reach in cooler exceeding date mark. Items were discarded. +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
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. Observed table were fryer basket are placed not clean to sight or touched. Fryer baskets were send to be washed and will be placed on a clean rack. +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(M)(2)(a) - Wiping cloths - use limitation
Inspector’s Notes
Wet wiping cloth was not maintained in a sanitizer solution between uses.
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. 1. Observed dust build up in the ceiling in storage area. Clean 2. Obseved build up un on the floor in the junction between wall and floor. 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 record from Cincinnati Health Department, Oct 12, 2026 · Original Source