ROUTINE - CRITICAL CONTROL POINT
May 13, 2026
6 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. 1. Observed non-functional thermometer gauge on mechanical dish machine. Replace.
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
4.2(I)(2) - Temperature Measuring Devices - Manual and Mechanical Warewashing
Inspector’s notes
Irreversible registering temperature indicator is missing or not readily accessible. Provide and maintain 160F thermostrip test kits.
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
4.4(L) - VII. Protection from Contamination - Mechanical Warewashing - Hot Water Sanitization Temperatures
Inspector’s notes
The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils. Observed nonreactive 160F thermostrip at high temperature mechanical dish machine. Discontinue usage of equipment until necessary repairs are completed. PIC to ensure equipment is operating to manufacturer specifications prior to next usage. Supplemental manual 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 wording
6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
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
4.4(J) - Mechanical warewashing: Wash Solution Temperature
Inspector’s notes
The wash solution temperature in a spray type warewasher was insufficient. Observed wash temperature of 113F. PIC placed service request at time of inspection. Discontinue usage of equipment until necessary repairs are completed. Supplemental manual ware washing 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 wording
4.4(F)(2) - Warewashing sinks: Use Limitation
Inspector’s notes
Warewashing sink was not properly cleaned and/or sanitized. Observed main bar three compartment sink soiled with moderate residues and debris.
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, May 13, 2026 · Original Source