ROUTINE - STANDARD INSPECTION
Aug 17, 2026
3 recorded violations
Official wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. Observed mechanical dish machine and milk cooler not operating to manufacturer specifications. Provide necessary repairs.
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
4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria
Inspector’s notes
A chemical sanitizer was unregistered or improperly used. Observed 0ppm chlorine solution produced at final rinse. PIC primed equipment and achieved compliant test result.
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
4.4(J) - Mechanical warewashing: Wash Solution Temperature
Inspector’s notes
The wash solution temperature in a spray type warewasher was insufficient. Observed wash solution temperature of 115F. Discontinue usage of equipment until necessary repairs are completed. PIC to ensure equipment is operating to manufacturer specifications prior to next usage. Supplemental warewashing to be used in the interim.
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, Aug 17, 2026 · Original Source