ROUTINE - CRITICAL CONTROL POINT
Oct 9, 2026
11 recorded violations
Official Wording
4.0(I) - Nonfood-Contact Surfaces - Materials
Inspector’s Notes
The nonfood contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth. Cardboard is being used to line non-food contact surfaces in leu of proper cleaning. Cardboard is not cleanable and needs to be removed from customer service station cabinets.
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. Working container of sugar is not labeled with common name at tea/lemonade station.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s Notes
No manager had Ohio manager certification in food protection. Manager does not have Ohio manager certification not servsafe certificates. Will email appplication to send to Ohio department of Health.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial Wording
3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
Inspector’s Notes
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Observed expired shredded mozzarella, unlabeled cut apples, expired feta, and canned artichoke in a container expired. Had PIC discard containers.
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
3.4(I)(2) - VI. Time/Temperature Controlled Safety Food - Time as a public health control
Inspector’s Notes
Not following requirements for the 4 hour time as a public health control. Observed shredded cheddar cheese in a container without proper 4-hour time stamp. Had PIC label cheese 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
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. Observed pans with dirty water residue from 3-comp sink. Make sure pans are getting washed properly and fully air drying. Took pans to 3-comp sink.
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. Observed water pooling on floor next to walk in cooler entrance.
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
6.3(C)(2) - Employee Accommodations-Designated Areas
Inspector’s Notes
Lockers or other suitable facilities are located in an area where contamination of food, equipment, utensils, linens, or single-service or single-use articles can occur. Employee drinks and food are located above to-go food for customers and could contaminate food. Items should be stored in a different cooler or the lowest shelf.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial 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. Hand sink next to tea station and hand sink at entrance of kitchen need resealed to wall.
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 wet dishes stacked before they are able to fully air dry.
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
2.3(D) - Hair restraints, effectiveness
Inspector’s Notes
Food employee(s) did not have their hair effectively restrained by wearing a hair covering. Observed employees preparing food without hair covered.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial record from Cincinnati Health Department, Oct 9, 2026 · Original Source