ROUTINE - CRITICAL CONTROL POINT
Apr 21, 2026
6 recorded violations
Official wording
4.4(N)(1-5) - VII. Protection from Contamination
Inspector’s notes
Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria A chemical sanitizer was unregistered or improperly used. No sanitizer in dish washer. Discontinue use of it until fixed. Must check sanitizer daily before loading dishes to ensure proper sanitization of food contact surfaces. Corrected on site.
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
3.2(C)(1)(b) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
The food facility is not preventing cross contamination between different types of raw animal products. Fish nd shrimp stored below chicken. Keep sea food above chicken to prevent contamination. Corrected on site.
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
3.2(Y) - Miscellaneous Sources of Contamination
Inspector’s notes
Miscellaneous sources of contamination observed. Observed dirty water in food prep. Sink. wash,rinse and sanitizer food prep. Sink and keep it clean at all time to prevent contamination of food. Corrected on site.
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
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s notes
Working containers of food are not properly labeled. Unlabeled dressing and other food 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(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. No discard date on opened packages of deli meat. Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is MUST BE properly date marked. Corrected on site.
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
3.5(E) - VII. Consumer Advisory - Consumer Advisory
Inspector’s notes
The consumer was not properly advised of the risk of consuming raw or undercooked animal foods. Provide consumer's advisory for under cook meats and eggs. Reminder is to include asterisking the animal-derived foo subject to disclosure with a footnote that states: Food is cook to order. "Consuming raw or undercooked meats, poultry, seafood,shellfish or eggs may increase your risk of foodborne illness." Add this statement to your menu card and email picture at the address given below immediately. Naim.qadri@cincinnati-oh.gov.
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 record from Cincinnati Health Department, Apr 21, 2026 · Original Source