ROUTINE - CRITICAL CONTROL POINT
May 13, 2026
9 recorded violations
Official wording
5.1(C)(4) - III. Preventing Contamination by Hands - Handwashing facility - Installation
Inspector’s notes
Automatic handwashing facility has not been properly installed. Handwashing sink is broken.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
6.3(D) - Distressed Merchandise: Segregation and Location
Inspector’s notes
Products that are held by the license holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, were not segregated and not held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. Spoiled bag of salad in the refrigerator not separated from other foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
3.5(B) - Honestly Presented
Inspector’s notes
Food products are not honestly presented. Working bottles of condiments not labeled.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products
Inspector’s notes
Employees were eating, drinking or using tobacco in non-designated areas. Employee drink container at prep sink, not in designated use area.
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
6.2(D) - III. Preventing Contamination by Hands - Handwashing Aids and Devices - Use Restrictions
Inspector’s notes
Food preparation sink, utensil washing sink, or the service sink was set up as a handwashing sink. Handwashing sink not functioning. Food prep sink was being used to wash hands.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial 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 in refrigerator was open and undated. Item thrown away and employees educated on date-marking.
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
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s notes
Sanitizer concentration is not being monitored. Sanitizer solution not monitored via test strip kits.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial 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. Wiping cloths draped over prep sink between uses. Unsubmerged cloths discarded, new cloths used, and employees educated on maintaining wiping cloths in solution when not in 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
3.2(R)(1)(3-9) - Food storage - Excluded Locations
Inspector’s notes
Food is stored in an unapproved location. Employee food stored in kitchen refrigerator in an unlabeled/undesignated area.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, May 13, 2026 · Original Source