ROUTINE - CRITICAL CONTROL POINT
May 6, 2026
7 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 sauce bottles on left of steam table. Label all food containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
Inspector’s notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F. Chicken and beef held on temp.120-122 F. Keep hot TCS food on temp. 135 F or above to prevent growth of bacteria. Corrected on site. +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 temperatureOfficial wording
6.4(M) - Storing maintenance tools
Inspector’s notes
Maintenance tools such as brooms, mops, vacuum cleaners and similar items are improperly stored Broom and dustpan stored by hand sink in food prep. area. +COS
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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6.4(F) - Drying Mops
Inspector’s notes
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Wet on the floor not hanged on the wall.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
6.2(E) - III. Preventing Contamination by Hands - Handwashing Signage
Inspector’s notes
A handwashing sign was not posted at all handwashing lavatories. No hand-washing sign on dishwashing area hand sink.
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 wording
3.2(K) - In-use utensils - between-use storage
Inspector’s notes
In-use utensils are improperly stored. Ice scoop stored on top of ice machine on unclean surface.
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
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. Mold on the back wall of 3 comp.sink clean mold.
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 record from Cincinnati Health Department, May 6, 2026 · Original Source