ROUTINE - STANDARD INSPECTION
Aug 7, 2026
4 recorded violations
Official wording
3.5(C) - Food Labeling
Inspector’s notes
Food is not properly labeled. Grease stored in a can for sloppy joe sauce.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
4.1(K)(2) - Food Temperature Measuring Devices - Accuracy
Inspector’s notes
Food temperature measuring devices were not accurate to ±2° F in the intended range of use.
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(S)(1) - Single-service articles and Single-use Articles - Use Limitations
Inspector’s notes
Single-service articles and single-use articles are reused ............................................................. Food container, sloppy jar can was observed being washed and reused to store grease, the container was stored in a reaching cooler in the kitchen area . Single used disposable food containers shall not be reused and must be discarded after use . corrective action :discontinue reuse of the disposable container and properly discarded it.
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
3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Food is stored unwrapped or in uncovered containers. GREASE stored inn the reach inn Coolerr without cover.
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 record from Cincinnati Health Department, Aug 7, 2026 · Original Source