ROUTINE - STANDARD INSPECTION
Apr 10, 2026
7 recorded violations
Official wording
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s notes
Sanitizer concentration is not being monitored.
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(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s notes
TCS foods were being held at temperatures >41° F. Observed milk and half and half held at 65 degrees F--Discarded. Maintain cold TCS Foods at 41 degrees F or below
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
3.5(C)(2)(e) - Food Labeling - Allergens
Inspector’s notes
A food label did not include the name of the food source of each major food allergen contained in a food unless the food source is already part of the common or usual name of the respective ingredient. Observed pre-packaged grab and go salads and sandwiches with no Allergen information. PIC agreed to discontinue grab and go sales
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
3.5(A) - Standards of Identity
Inspector’s notes
Food product labels are not in compliance with identity requirements. Prepackaged grab and-go salads had no labels. The following information is required on all pre-packaged grab and go items: ID Label, Statement of responsibility, Ingredient and sub-ingredient listing, allergens information, Net Weight and Discard date. PIC sheets to remove all grab and go items. Items will be handed to customers upon request
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
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
4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning
Inspector’s notes
After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH. Observed NO sanitizer at dish machine
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, Apr 10, 2026 · Original Source