Cincinnati, OH

Cincy's Restaurante Salvadoreno

Name: Cincy's Restaurante Salvadoreno
Address: 5554 Colerain Av, Cincinnati, OH

5554 Colerain Av

Last inspected Feb 4, 2025 · View Map ↗ · Compare ↗

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Approved - Minor Violations

More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

5 inspections

ROUTINE - STANDARD INSPECTION

Feb 4, 2025

Approved - Minor Violations

6 recorded violations

notedCode 4.5(D)Cleaning and sanitizing

Official wording

4.5(D) - Nonfood-contact surfaces - cleaning frequency

Inspector’s notes

Nonfood-contact surfaces are not cleaned frequently enough. Sticky microwave door and microwave shelf. Soiled exhaust fan in walk in.

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 problems

notedCode 3.2(D)Other

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. Unlabeled working containers of food by fryer.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 4.8(G)(1)Other

Official wording

4.8(G)(1) - Kitchenware and Tableware - Handling

Inspector’s notes

Single-service or single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. Clean silverware stored while their handles in various directions. Keep handles in one direction to prevent food contact surfaces.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 3.2(C)(1)(a)Contamination

Official wording

3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation

Inspector’s notes

Ready-to-eat food was not protected from cross-contamination by raw animal food. Raw eggs stored above ready to eat food in line cooler. Keep all raw animal food blow ready to food to prevent contamination.

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 contamination

notedCode 3.2(M)(2)(a)Cleaning and sanitizing

Official 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. Wet wiping cloth by fryer. Keep it in sanitizer solution after 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 problems

notedCode 6.4(B)(1)Cleaning and sanitizing

Official 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. Area by and behind water heater and between wall and duct by back door. Clean it thoroughly.

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 problems

Official record from Cincinnati Health Department, Feb 4, 2025 · Original Source

COMPLAINT - COMPLAINT

Dec 27, 2024

Approved - No Violations

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Dec 27, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Nov 13, 2024

Not In Compliance

10 recorded violations

notedCode 7.1(A)Chemicals

Official wording

7.1(A) - X. Chemical - Poisonous/toxic material

Inspector’s notes

Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. Straw stored with chemicals and above gloves used to handle food. Keep all chemicals away or below to prevent contamination of food and food contact surfaces. Corrected on site.

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 unsafely

notedCode 6.4(B)(1)Cleaning and sanitizing

Official wording

6.4(B)(1) - Facilities: Cleaning: Frequency

Inspector’s notes

The physical facilities are not cleaned as often as necessary to keep them clean. Observed lots of gunk, dirt and trash below 3 comp. sink and on the floor by oil/fuel tank. Clean it thoroughly.

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 problems

notedCode 4.8(E)(2)(a)(b)Equipment and utensils

Official wording

4.8(E)(2)(a)(b) - Equipment, utensils, linens, single-service articles, and single-use articles - storage

Inspector’s notes

Clean equipment and utensils were not properly stored. Boxes of single use cups stored on the floor behind table by oil filtering equipment. Corrected on site.

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 issues

notedCode 4.5(D)Cleaning and sanitizing

Official wording

4.5(D) - Nonfood-contact surfaces - cleaning frequency

Inspector’s notes

Nonfood-contact surfaces are not cleaned frequently enough. Soiled microwave.

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 problems

notedCode 3.2(D)Other

Official wording

3.2(D) - Food Storage containers

Inspector’s notes

Working containers of food are not properly labeled. Unlabeled flour container below 3 comp. sink and some food containers on shelves by walk in door.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 3.2(A)(2)Handwashing

Official wording

3.2(A)(2) - III. Preventing Contamination by Hands - Bare Hand Contact RTE Food

Inspector’s notes

Food employee was touching ready-to-eat food with bare hands. Food employee handling ready to eat food with bare hands. Must ware gloves or use utensils to touch ready to eat food. Corrected on site.

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.

Official wording

2.4(A)(1) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility

Inspector’s notes

No person in charge present in the food facility. No person in charge at the facility and no one can communicate in English. Person in charge who can communicate in English to answer questions during inspection must be present at all time in the restaurant when its open. Corrected on site.

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 issues

notedCode 3.4(G)(1)Food temperature

Official 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 soup and cooked meat in walk in cooler. Must mark date for maximum of 7 days. Count day one when food was prepared. 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 temperature

notedCode 3.2(C)(1)Contamination

Official wording

3.2(C)(1) - VII. Protection from Contamination - Preventing Contamination by Separation, Packaging, and Segregation

Inspector’s notes

Ready-to-eat food was not protected from cross-contamination by raw animal food. Raw eggs stored above ready to eat food. Keep all raw animal food below ready to eat food to prevent contamination. Corrected on site.

In plain English

More about food not protected from contamination

notedCode 6.4(K)Pests

Official wording

6.4(K) - Facilities: Pest control:

Inspector’s notes

The presence of insects, rodents, and other pests is not being adequately controlled or minimized. Observed live roach on bait below 3 comp.sink. Increase frequency of extermination to once a week until get rid of roaches then decrease to once in 2 weeks to a month. Provide past 3 month pest control invoices up follow up inspection in 2 weeks.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from Cincinnati Health Department, Nov 13, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Jul 19, 2024

Approved - Minor Violations

8 recorded violations

notedCode 4.5(A)(2)(3)Cleaning and sanitizing

Official wording

4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils

Inspector’s notes

Non-food contact surfaces are dirty. Greasy freezer and coolers handles, Hand sink faucet sticky with grease. Exhaust fan in walk in soiled.

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 problems

notedCode 3.4(G)(1)Food temperature

Official 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 dressing made in house. Must date mark all TCS ready to eat food with discard date.

In plain English

More about food kept at an unsafe temperature

notedCode 3.4(F)(1)(b)Food temperature

Official wording

3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding

Inspector’s notes

TCS foods were being held at temperatures >41° F. Pork mixture held on temp.60 F on table.

In plain English

More about food kept at an unsafe temperature

notedCode 6.4(A)Facility maintenance

Official wording

6.4(A) - Facilities: Maintenance: Good repair

Inspector’s notes

The physical facilities were not maintained in good repair. Fronts counter cabinets below register had chipped paint and exposed wood.on edges. Seal or repaint.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

notedCode 3.2(Y)Contamination

Official wording

3.2(Y) - Miscellaneous sources of contamination

Inspector’s notes

Miscellaneous sources of contamination observed. Employee's drink stored with consumer's food. Corrected on site. Personal items stored with food on steel table in the back. Corrected on site.

In plain English

More about food not protected from contamination

notedCode 3.2(D)Other

Official wording

3.2(D) - Food Storage containers

Inspector’s notes

Working containers of food are not properly labeled. Unlabled containers of spices on shelf by stove juices in black refrigerator in front and dressing bottles in line cooler. Properly labele all food containers.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 2.3(A)Contamination

Official wording

2.3(A) - II. Good Hygienic Practices - Food contamination

Inspector’s notes

Employees were eating, drinking or using tobacco in non-designated areas. Open cup of employee's drink in food prep. area.

In plain English

More about food not protected from contamination

notedCode 3.2(C)(1)Contamination

Official wording

3.2(C)(1) - VII. Protection from Contamination - Preventing Contamination by Separation, Packaging, and Segregation

Inspector’s notes

Ready-to-eat food was not protected from cross-contamination by raw animal food. Raw meat stored above ready to eat food (tomatoes). Keep all raw food below ready to eat food to prevent contamination. Corrected on site.

In plain English

More about food not protected from contamination

Official record from Cincinnati Health Department, Jul 19, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Oct 23, 2023

Abated

8 recorded violations

notedCode 3717-1-06.4(D)(1)Contamination

Official wording

"3717-1-06.4(D)(1) - Violation - Facilities: Ventilation systems: Cleaning Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials."

Inspector’s notes

"Violation has been abated. The hood has been cleaned. "

In plain English

More about food not protected from contamination

notedCode 3717-1-03.2(L)Equipment and utensils

Official wording

"3717-1-03.2(L) - Violation - Linens and napkins-use limitation Linens are being inappropriately used in contact with food."

Inspector’s notes

"Violation has been abated. Saw no napkins/lines being used for food prep."

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 issues

notedCode 3717-1-02.4(B)Permits, training, and postings

Official wording

"3717-1-02.4(B) - Violation - PIC Demonstration of Knowledge The person in charge was unable to demonstrate the necessary food safety knowledge."

Inspector’s notes

"Violation has been abated"

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 issues

notedCode 3717-1-03.2(C)(1)(b)Contamination

Official wording

"3717-1-03.2(C)(1)(b) - Violation - Protection from cross-contamination between species The food facility is not preventing cross contamination between different types of raw animal products."

Inspector’s notes

"Violation has been abated. "

In plain English

More about food not protected from contamination

notedCode 3717-1-04.4(P)Cleaning and sanitizing

Official wording

"3717-1-04.4(P) - Violation - Warewashing equipment -sanitizer concentration. Sanitizer concentration is not being monitored."

Inspector’s notes

"Violation has been abated. Proper washing/rinsing/sanitizing was observed during the inspection."

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 problems

notedCode 3717-1-03.4(C)Food temperature

Official wording

"3717-1-03.4(C) - Violation - Thawing TCS-Temperature / Time Control TCS food was improperly thawed."

Inspector’s notes

"Violation has been abated. Observed chicken being thawed under running water."

In plain English

More about food kept at an unsafe temperature

notedCode 3717-1-03.4(G)(1)Food source and labeling

Official wording

"3717-1-03.4(G)(1) - Violation - RTE TCS, date marking, food prepared in facility 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."

Inspector’s notes

"Violation has been abated. Items in the walk-in were all properly date marked."

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 problems

notedCode 3717-1-02.2(C)Handwashing

Official wording

"3717-1-02.2(C) - Violation - Hands and arms-when to wash (handwashing) Food employee(s) did not wash hands in situations that specifically require them to do so."

Inspector’s notes

"Violation has been abated. Observed staff using the hand washing sink on a regular basis during the inspection. "

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.