ROUTINE - CRITICAL CONTROL POINT
Sep 23, 2026
6 recorded violations
Official wording
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris. 1. Observed a buildup of dust on the condenser fan in the walk in cooler. Ensure the condenser fan is cleaned more frequently and maintained clean. 2. Observed a buildup of grease on the sides of the exhaust hood. Ensure the exhaust hood is cleaned more frequently and maintained clean.
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
4.4(B) - Cutting surfaces.
Inspector’s notes
Cutting surface(s) unable to be effectively cleaned and sanitized. Observed deep scores and scratches on the cutting boards that prevent effective cleaning and sanitizing. Ensure the cutting boards are resurfaced or replaced.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial 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. Observe the instructions for removing food of a choking victim were not posted in a location that is accessible to the public. Ensure the instructions for removing food of a choking victim are posted in an area that is accessible to the public. PIC moved the instructions for removing food of a choking victim in an area that is accessible to the public.
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(P)(1) - Preventing a Cross Connection
Inspector’s notes
A cross connection is present onsite. Observed a cross connection between the chemical dispensing hoses and the filled three compartment sink. Ensure an air gap is maintained between the outlet of a plumbing fixture and the high-water level of a basin. PIC moved the chemical dispensing hoses as to eliminate the cross connection.
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 contaminationOfficial wording
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage. Observed boxes of chips stored on the floor in the upstairs storage room. Ensure food items are stored in a clean, dry location that is protected from contamination and is at least six inches off of the floor.
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 contaminationOfficial 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 a buildup of dust and debris on the storage rack in the ware washing area. Rack is used to store cutting boards and other kitchen equipment. Ensure the rack is cleaned more frequently and maintained 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, Sep 23, 2026 · Original Source