ROUTINE - CRITICAL CONTROL POINT
May 4, 2026
5 recorded violations
Official 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 probe thermometer being stored on the counter without the sleeve. Store the thermometer in the sleeve when not in use. The thermometer should only contact sanitized food contact surfaces.
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
3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s Notes
Food is stored unwrapped or in uncovered containers. Observed uncovered cheese in the walk in cooler. Stored food items must be covered.
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
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 soil and debris build up along the floor perimeter in the drive thru area, and behind the cooler in that area. Clean the floor perimeter throughout.
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(D)(1) - Cleaning Ventilation Systems- Nuisance and Discharge
Inspector’s Notes
Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials. Observed dust build up on the ceiling HVAC ducts. Clean the ceiling areas, ensure proper HVAC function.
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
4.8(G)(2) - Kitchenware and Tableware - Handling
Inspector’s Notes
Knives, forks, and spoons that are not prewrapped were not presented so that only the handles are touched by employees or consumers. Observed single use utensils stored in varying directions. Store single use utensils in one direction / handle up to prevent bare hand contact with the food contact portion of utensils.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, May 4, 2026 · Original Source