ROUTINE - CRITICAL CONTROL POINT
Sep 2, 2026
11 recorded violations
Official 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 bulk working containers of spices that needed labeling.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
4.8(E)(1) - Equipment, Utensils, Linens - Storage
Inspector’s notes
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination. 1. Shelves where clean equipment is has residue and needs to be cleaned. 2. Containers where clean equipment is stored had food debris and grease residue on them and must be cleaned more frequently.
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 wording
3.2(M)(2)(a) - Wiping cloths - use limitation
Inspector’s notes
Wet wiping cloth was not maintained in a sanitizer solution between uses. After wiping clothes are used they must be maintained in sanitizer or put into dirty laundry basket.
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(K) - In-use utensils - between-use storage
Inspector’s notes
In-use utensils are improperly stored. Observed a metal scoop stored inside container with handle portion touching spies. Make sure scoops are stored in a clean dry location or with handle outside of spices.
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 wording
3.2(M)(4) - Wiping cloths - use limitation
Inspector’s notes
There was visible dirt and debris on wiping cloths or the sanitizing solution used to hold wet wiping cloths is not free of food debris and visible soil.
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
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s notes
Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed residue on wall and where broken seal is for 3-comp sink. Please maintain clean.
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
4.5(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 squeeze bottles for sauce with food debris on them in clean storage. Had PIC reclean all containers. 2. Observed food debris on can opener blade. Had PIC clean at 3-comp sink before next use.
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(D) - Warewashing equipment: Cleaning Frequency
Inspector’s notes
Warewashing equipment and/or components were not cleaned throughout the day or before use. 3-comp sink needs to be cleaned more frequently throughout the day and before each use.
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
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. Make sure all cold holding equipment have thermometers placed inside. Do not rely on outside thermometers.
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
4.3(B)(2) - Fixed equipment installation - Spacing or Sealing
Inspector’s notes
Equipment is not sealed to the surface or allow for ease of cleaning. Observed seal on wall for 3-comp sinks that has deteriorated and needs resealed.
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 wording
4.8(A)(1) - Equipment and Utensils - Air-Drying
Inspector’s notes
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing. Observed equipment with water on them and containers full of water. Make sure all equipment is being air dried and spread out to dry before stacked.
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, Sep 2, 2026 · Original Source