ROUTINE - CRITICAL CONTROL POINT
Jun 23, 2026
8 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. Unlabeled food and spice container on stove. Label all food containers including bottle of water properly.
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(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s notes
TCS foods were being held at temperatures >41° F. Cheese sauce held on temp. 54 F in cold holdings. Keep cold TCS food on temp. 41 F or below to prevent growth of bacterias. 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 temperatureOfficial wording
3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Food is stored unwrapped or in uncovered containers. Uncovered food in upright cooler. Must cover food during storage. Corrected on site.
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
3.2(Y) - Miscellaneous Sources of Contamination
Inspector’s notes
Miscellaneous sources of contamination observed. Employee's food stored on top shelf with consumer's food items. Keeps personal food items on bottom shelf in tub or box clearly marked employee's Food on it.
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
4.2(G)(1) - Food temperature measuring devices.
Inspector’s notes
The operator did not have a food thermometer readily accessible. No food thermometer available. Provide probe thermometer to check internal temp. Of food.
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
3.2(K) - In-use utensils - between-use storage
Inspector’s notes
In-use utensils are improperly stored. Ice scoop stored inside ice bin. Keep it outside the bin on clean and sanitized space or container.
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
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s notes
Working containers of poisonous/toxic materials are not labeled. Unlabeled chemicals below steel table in the corner. All chemicals MUST BE labeled. 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 unsafelyOfficial wording
5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s notes
Handwashing facility is being used for purposes other than handwashing. Spatula used to fry food was in hand washing sink. Do not use hand sink as storage bin or any other purpose other then hand washing. 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.
More about handwashing problemsOfficial record from Cincinnati Health Department, Jun 23, 2026 · Original Source