ROUTINE - STANDARD INSPECTION
Sep 23, 2026
5 recorded violations
Official wording
2.4(C)(16) - I. Employee Health - Person in Charge - Duties
Inspector’s notes
Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food. No employee health policy available. Ensure employee health policy is put in place and available. Example left at time of inspection.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
3701-21-22 - Food Choking Standards
Inspector’s notes
Facility did not have accessible instructions for removing food of a choking victim accessible to the public as well as food employees.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
5.4(H) - Toilet room receptacle - covered
Inspector’s notes
There is no covered receptacle in women's/unisex bathroom. Ensure to provide covered receptacles for feminine hygiene products.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
Inspector’s notes
No/inadequate written procedures for response to vomiting/diarrheal events. Cleanup procedure left with facility.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
4.2(G)(1) - Food temperature measuring devices.
Inspector’s notes
The operator did not have a food thermometer readily accessible.
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 record from Cincinnati Health Department, Sep 23, 2026 · Original Source