ROUTINE - CRITICAL CONTROL POINT
Mar 25, 2026
9 recorded violations
Official wording
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s notes
Working containers of poisonous/toxic materials are not labeled. Unlabeled cahemicals on both sides of mechanical dish washer. Keep all chemicals below or away from food and food contact surfaces to prevent contamination. Corrected on site.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial 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 aioli and other service bottles.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
6.4(M) - Storing maintenance tools
Inspector’s notes
Maintenance tools such as brooms, mops, vacuum cleaners and similar items are improperly stored Broom and dust pan stored both sides of hand washing sink. Keep all cleaning tools away from food and food contact surfaces. Corrected on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial 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. Moldy caulk on back wall of 3 comp. Sink. Replace 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
5.4(G)(3) - Storage Areas, Rooms, and receptacles-Capacity and Availability
Inspector’s notes
Refuse receptacle is not provided at each hand sink where using paper towels. No trash can below or near hand washing sink in dish washing room. Refuse receptacle provide at each hand sink where using paper towels.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough. Exhaust fan inside walk in cooler soiled. Clean it regularly to prevent dust and dirt build up.
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
6.2(E) - III. Preventing Contamination by Hands - Handwashin Signage
Inspector’s notes
A handwashing sign was not posted at all handwashing lavatories. No hand washing sign posted on hand sink in dish washing room.
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
3.2(Y) - Miscellaneous Sources of Contamination
Inspector’s notes
Miscellaneous sources of contamination observed. Soiled laundry stored on food prep. Sink. Do not put anything in food prep. Sink which can cause potential contamination of food. Use food prep.sink to prepare food only. Corrected on site.
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
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s notes
Access to handwashing facility blocked. Hans washing sink blocked by bread cart. Keep hand sink available for hand washing at all time. Corrected on site.
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 record from Cincinnati Health Department, Mar 25, 2026 · Original Source