ROUTINE - CRITICAL CONTROL POINT
May 13, 2026
3 recorded violations
Official wording
3.5(A) - Standards of Identity
Inspector’s notes
Food product labels are not in compliance with identity requirements. Condiments in kitchen, labeled as "refrigerated after opening" were open and not refrigerated. Items thrown away.
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)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked. Cheese undated and open. Item thrown away.
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
4.2(K) - Cleaning agents and sanitizers - availability
Inspector’s notes
Cleaning agents or chemical sanitizers that are used to clean and sanitize equipment and utensils were not provided or available for use during all hours of operation. No sanitizer was prepped for kitchen use while kitchen was operating. Sanitizer solution made and monitored.
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 13, 2026 · Original Source