ROUTINE - CRITICAL CONTROL POINT
Jul 8, 2026
4 recorded violations
Official wording
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage. Observed beef tallow stored on the floor in the kitchen. Ensure food items are stored in a clean, dry location that is at least six inches off of the floor. PIC moved the beef tallow to a shelve. +COS
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 a buildup of grease and food debris underneath the fryer and grill. Ensure the floors underneath kitchen equipment are cleaned more regularly and maintained clean.
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
4.2(J) - Sanitizing solutions - Testing Devices
Inspector’s notes
There is no test kit available for measuring the concentration of the sanitizer. Observed that test strips were not available to measure the concentration of the sanitizer used to clean surfaces in the kitchen. Ensure test strips are available to measure the concentration of the sanitizer. EHSIT gave the PIC some test strips. PIC stated he would obtain new strips the day after the inspection. +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
4.8(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. Observed single-use cups stored on the floor in the back storage room. Ensure single-use items are stored in a clean, dry location that is at least six inches above the floor.
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 8, 2026 · Original Source