ROUTINE - CRITICAL CONTROL POINT
May 27, 2026
8 recorded violations
Official 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 caulking in dishwashing area in disrepair. Recaulk.
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
6.0(A)(1)(a) - Indoor areas - surface characteristics
Inspector’s notes
Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted. Observed floor in walk in coolers no longer smooth or easily cleanable. Repair floor.
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 in back door near dry storage area. Close gap to prevent entry of pests.
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(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair. Observed wash compartment in three compartment sink not being able to drain properly. A maintence work order was put in to snake the drain.
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
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s notes
Food-contact surfaces were not clean to the sight and touch. 1. Observed meat residue on meat slicer in prep area. Residue was cleaned. 2. Observe residue on stand mixer in prep area. Residue was cleaned. +COS
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(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s notes
The physical facilities are not cleaned as often as necessary to keep them clean. 1. Observed build up on floors behind equipment. Clean more frequently. 2. Observed build up on ceiling vent near three compartment sink. Clean more frequently.
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
6.2(I)(2) - Lighting - intensity
Inspector’s notes
The light intensity was <20 foot candles at buffet, sales area, in other refrigerator, or at 30 inches above the floor in warewashing, other storage, or toilet rooms. Observed light intensity in walk in cooler 1 and 2 less than 20 foot candles. Obtain more lighting.
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
4.0(I) - Nonfood-Contact Surfaces - Materials
Inspector’s notes
The nonfood contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth. Observed metal table in prep area no longer smooth or corrosion resistant. Make table smooth and corrosion resistant.
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 record from Cincinnati Health Department, May 27, 2026 · Original Source