ROUTINE - CRITICAL CONTROL POINT
Oct 28, 2026
9 recorded violations
Official Wording
4.5(B)(4)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s Notes
Food storage equipment is not cleaned frequently enough. Observed bulk chip containers with grease and food debris on them. Must be cleaned before refilling with new chips.
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
4.4(D) - Warewashing equipment: Cleaning Frequency
Inspector’s Notes
Warewashing equipment and/or components were not cleaned throughout the day or before use. 3-comp sink is not being cleaned before each use. Observed debris and food in sanitizer basin.
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
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s Notes
Sanitizer concentration is not being monitored. Sanitizer concentration on dish machine is not being checked daily.
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
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 dishes stacked wet on dish rack. Give more time to 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
4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning
Inspector’s Notes
After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH. Mechanical dish machine was not producing a proper concentration of sanitizer at time of inspection. PIC is having eco-lab come out to fix. 3-comp sink can be used to sanitize the dishes.
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
4.4(H) - Warewashing equipment: Clean Solutions
Inspector’s Notes
The wash, rinse or sanitizing solution was not clean. Sanitizer solution in 3-comp sink was not clean at time of 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 problemsOfficial Wording
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s Notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. Observed reach in cooler without internal thermometer. PIC placed new thermometer inside fridge.
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
4.8(E)(1) - Equipment, Utensils, Linens - Storage
Inspector’s Notes
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination. Observed clean utensils and dishes stored in unclean storage containers. Make sure storage containers are cleaned more frequently.
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
5.4(P) - Maintaining Refuse Areas and Enclosures
Inspector’s Notes
A storage area and enclosure for refuse, recyclables, or returnables is to be maintained clean and free of unnecessary items, that is nonfunctional or longer used; and litter. Observed litter around compactor storage area. Make sure dumpster storage areas are being swept more frequently.
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 issuesOfficial record from Cincinnati Health Department, Oct 28, 2026 · Original Source