ROUTINE - CRITICAL CONTROL POINT
Apr 20, 2026
7 recorded violations
Official wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough. Soiled fan mounted on shelf above table where unused commercial can opener was installed. Clean fan. Soiled veggie wash machine in the back above food prep. Sink. Clean it regularly to prevent contamination of food and food prep.sink.
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
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. TCS foods were being MUST BE held at temperatures greater than135°F 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
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. Observed mold and moldy caulk on back wall of 3 comp. Sink. Replace caulk. Do not use black caulk.
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
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 and dressing containers on line and on counter. Must labeled all food containers.
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(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision. No paper towels at hand sink in dishwasging area.
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
6.4(N)(1) - Maintaining premises: unnecessary items and litter.
Inspector’s notes
There are unnecessary or nonfunctional items and /or litter on the premises. Unused veggie cutter on bottom shelf of food prep.table in the back. Remove unused items from the kitchen.
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 wording
4.1(LL) - Food equipment - certification and classification
Inspector’s notes
Food equipment was not commercially approvable by an recognized testing agency. Non commercial can opener in use. Replace with commercial can opener.
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, Apr 20, 2026 · Original Source