ROUTINE - CRITICAL CONTROL POINT
Sep 1, 2026
9 recorded violations
Official 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. Observed multiple food items stored unwrapped or in uncovered containers in the back storage area and in multiple coolers. Ensure food items are stored wrapped or in covered containers. PIC wrapped or covered all food items.
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(L) - Removing Dead or Trapped Pests
Inspector’s notes
The operator failed to remove dead pest(s) in a timely manner. Observed dead pests in the basement and on the glue traps in the kitchen. Ensure dead pests are removed in a timely manner.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
3.5(D)(6) - Other Forms of Information
Inspector’s notes
The license holder did not notify customers of the presence of major allergens as an ingredient in unpackaged food items served or sold to the customer.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial 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. Observed single-use cups being used as scoops stored within dry ingredients. Ensure single use are not reused after initial use. Acquire scoops with handles.
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
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s notes
Working containers of poisonous/toxic materials are not labeled. Observed spray bottles of sanitizer that were not labeled with the common name of the poisonous/toxic material. Ensure poisonous/toxic material removed from the original container is labeled with the common name of the material. PIC labeled all spray bottles of sanitizer.
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(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. Observed several food items prepared in the facility that were not properly date marked. Ensure refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is properly date marked. PIC date marked all food items.
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
6.1(C)(1) - Floor and wall junctures - coved, and enclosed or sealed
Inspector’s notes
In FSOs or RFEs in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved to no larger than one thirty-second inch (one millimeter) Observed gaps in the coving larger than one thirty-second of an inch. Ensure gaps in the coving are repaired so that they are no larger than one thirty-second of an inch.
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
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage. Observed food items stored on the floor in the walk-in cooler. Ensure food items are stored in a clean, dry location that is protected from contamination and is at least six inches off of the floor.
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
3701-21-22 - Food Choking Standards
Inspector’s notes
Facility did not have accessible instructions for removing food of a choking victim accessible to the public as well as food employees. Observed that the choking first aid instructions were not accessible to customers. Ensure the choking first aid instructions are positioned to be accessible to employees as well as customers. PIC placed the choking first aid instructions in an area accessible to customers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Sep 1, 2026 · Original Source