ROUTINE - CRITICAL CONTROL POINT
Jul 23, 2026
8 recorded violations
Official wording
6.4(K) - Controlling Pests
Inspector’s notes
The presence of insects, rodents, and other pests is not being adequately controlled or minimized. numerous dead fruit flies were observed on multiple pieces of food equipment. Additionally, food equipment, components, including shredder parts were stored on the lower shelf beneath a preparation table in the food preparation area. The equipment and components were not maintained in a clean condition. and must be cleaned and sanitized before use and stored in a manner that prevents contamination.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
3.4(B) - TCS, slacking
Inspector’s notes
Food is being improperly slacked.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
5.1(S)(1) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not repaired according to the Ohio building code. Observed the front prep area handwashing sink with slow drainage and a clogged drain at the time of inspection. The water temperature was not hot. The person in charge turned on the hot water supply and hot water was restored however the sink continue to drain slow . The handwashing sink shall be repaired to ensure proper drainage and maintained in good working condition.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s notes
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination.
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
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s notes
TCS foods were being held at temperatures >41° F. Several containers of TCS food stored in a broken non functional walk in cooler. The food still cold because stored for short period of time . Manger indicated was just for short time storage . Corrective action was taken all the time.
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
3.1(L) - V. Food from Approved Source - Package Integrity - Specifications for Receiving
Inspector’s notes
Food packaging does not protect food from contamination. observations accurately observed an active water leak inside inside walk-in . The walk-in freezer remains in use for storing and freezing food. The person in charge stated that a previous inspection by the state. Instructed the facility to repair the leak and eliminate the affected area from food storage at the time of inspection. No food was stored directly beneath the leaking area however, the leak had not been repaired, and a container had been placed beneath the leak to collect the dripping water. The walk-in freezer shall be repaired to eliminate the leak and maintained in good repair to prevent prevent contamination .
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial 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.
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
20.0(B) - Existing Facilities and Equipment-Requirements for Replacement
Inspector’s notes
Existing equipment/facilities no longer meet requirements and must be replaced. A Walk in cooler is not working properley .
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, Jul 23, 2026 · Original Source