COMPLAINT - COMPLAINT
Jun 3, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jun 3, 2026 · Original Source
Cincinnati, OH
Confessions Restaurant & Lounge
1026 E Mcmillan St, #Na
Last inspected Jun 3, 2026 · View Map ↗ · Compare ↗
Approved - No Violations
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsROUTINE - CRITICAL CONTROL POINT
May 11, 2026
Approved - Minor Violations
7 recorded violations
notedCode 3.2(C)(1)(H)Contamination
Official 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. Observed a container of breading that was stored uncovered in the dry storage area. Ensure food items are stored wrapped or in covered containers. PIC placed a cover on the container of breading. +COS
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 contaminationnotedCode 4.4(A)(2)Equipment and utensils
Official wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. Observed the mechanical ware washing machine was inoperable. Three compartment sink is being utilized to clean and sanitize dishes and equipment.
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 issuesnotedCode 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. Observed working containers of cooking oils and spices that were not properly labeled. Ensure food items removed from their original packaging and are not easily identifiable are labeled with the common name of the food item.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 5.1(P)(1)Contamination
Official wording
5.1(P)(1) - Preventing a Cross Connection
Inspector’s notes
A cross connection is present onsite. Observed a cross connection between the hose of the chemical dispenser and a filled compartment on the three-compartment sink. Ensure an air gap is present between plumbing fixtures and the flood level rim of the sink. PIC moved the hose as to eliminate the cross connection. +COS
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 contaminationnotedCode 2.3(A)Contamination
Official 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. Observed an employee's drink stored on the clean dish rack. Ensure employees have a designated area to store employee drinks. PIC moved the employee's drink to a designated area. +COS
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 contaminationnotedCode 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. Observed several refrigerated, ready-to-eat, TCS food items that were not properly date marked. Ensure refrigerated, ready-to-eat, TCS food items that is prepared in the food facility and held refrigerated for more than 24 hours is properly date marked. PIC date marked the food items. +COS
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 temperaturenotedCode 4.8(E)(1)Equipment and utensils
Official 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 dishes stored on a soiled dish rack. Ensure clean dishes are stored in a clean, dry location, protected from contamination. Clean dish rack and maintain clean.
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 record from Cincinnati Health Department, May 11, 2026 · Original Source