ROUTINE - CRITICAL CONTROL POINT
Aug 19, 2026
8 recorded violations
Official 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 packaged dumpling grab and go containers without ingredient label. Ingredient label was obtained and placed on the product. +COS
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
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough. 1. Observed build up on racks in prep area. They must be cleaned.
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 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 missing labels on food containers. Label containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
5.1(D) - Backflow Prevention- Air Gap: Water Supply Inlet
Inspector’s notes
The air gap between the water supply and flood level rim of a plumbing fixture (or other equipment) does not meet requirements. Observed missing air gap for prep sink. Plumbing was fixed to have an air gap. +COS
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial 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 sauce in front serving area holding at 46 F for less than 2 hours. Sauce was placed in cold holding unit to bring it down under 41 F. +COS
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
4.1(C)(1-4) - Food Contact Surfaces Cleanability
Inspector’s notes
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices. Observed cracks on utensils in prep area. Utensils were discarded. +COS
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 wording
5.4(R) - Removal-Frequency
Inspector’s notes
Refuse/recyclables/returnables not removed frequently enough.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
6.1(M) - Outer Openings - Protected
Inspector’s notes
Outer openings of a food facility were not protected against the entry of insects and rodents. Observed gap around front entrance of the facility. Close gap.
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, Aug 19, 2026 · Original Source