ROUTINE - CRITICAL CONTROL POINT
Oct 6, 2026
9 recorded violations
Official Wording
6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability
Inspector’s Notes
Each handwashing lavatory did not have a supply of hand cleanser. Hand sink in food labeling area and at bar in dining room were not equipped with soap at time of inspection.
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
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. Hand sink in main food line was missing paper towels.
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
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s Notes
Working containers of food are not properly labeled. Observed a couple of working containers of spices, oils, foods without common names on bottles or containers.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
3.4(C) - Thawing TCS
Inspector’s Notes
TCS food was improperly thawed. 1. Observed vacuum sealed salmon thawing in walk-in cooler without the seal being cut. PIC had employee take salmon out of pack and place in pans. 2. Observed vacuum sealed salmon thawed in main cook line without seal broken.
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
2.4(C)(4) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s Notes
The person in charge was not ensuring that employees were effectively cleaning their hands as required. Hand sinks were either missing soap, paper towels, and one hand sink didn't have water turned on. Ensure employees are cleaning hands when required. After changing gloves, changing from raw to ready to eat, or entering the kitchen. +COS
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
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s Notes
Working containers of poisonous/toxic materials are not labeled. Observed spray bottle in expediter area without common name of chemical. Had PIC label bottle on site.
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
5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation
Inspector’s Notes
Handwashing sink does not provide water at least 85° F. Hand sink in food prep area did not have hot water turned on at beginning of inspection. Had PIC turn water on, water is 85+ degrees.
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
3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s Notes
Ready-to-eat food was not protected from cross-contamination by raw animal food. 1. Observed cooked chicken stored below thawing beef/steaks in walk-in cooler. PIC changed arrangement. 2. Observed raw turkey bacon stored above sauces in main line reach in cooler. Had line cook change arrangement.
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
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted. Observed ventilation hood without proper filters installed above grill. It is essential for filters to be on to prevent grease fires.
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 record from Cincinnati Health Department, Oct 6, 2026 · Original Source