ROUTINE - STANDARD INSPECTION
May 14, 2026
6 recorded violations
Official wording
4.2(J) - Sanitizing solutions - Testing Devices
Inspector’s notes
There is no test kit available for measuring the concentration of the sanitizer. PIC was given chlorine test strips, assured EHSIT more test strips would be obtained. +COS
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
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. Observed the cooking sheets stored by the oven are soiled. Ensure the cooking sheets are cleaned more regularly 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
5.1(G) - III. Preventing Contamination by Hands - Handwashing facilities - Numbers and Capacities
Inspector’s notes
The food facility had an insufficient number of hand-washing sinks necessary for their convenient use or a number fewer than what is mandated by the Ohio plumbing code. Observed no hand-washing sink by the ware washing/food preparation 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
4.2(B)(2) - Manual Warewashing - Sink Compartment Requirements
Inspector’s notes
Sink compartments could not accommodate the largest piece of equipment in the facility and there is no alternate warewashing equipment that could be used. Observed baking sheets that could not fit into the three-compartment sink. PIC stated smaller baking sheets would be obtained.
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
6.4(A) - Repairing
Inspector’s notes
The physical facilities were not maintained in good repair. Cabinets doors under the three-compartment sink are not securely attached to the surrounding. Ensure cabinet doors are repaired.
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. Observed non-commercially approved microwave and toaster in the kitchen area. Ensure microwave and toaster is replaced with commercially approved units.
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, May 14, 2026 · Original Source