ROUTINE - STANDARD INSPECTION
Sep 16, 2026
6 recorded violations
Official wording
2.2(C) - III. Preventing Contamination by Hands
Inspector’s notes
Food employee(s) were not washing hands in a handwashing sink. Observed a food employee fail to wash hands in a designated handwashing sink. The employee utilized a three-compartment warewashing sink to wash hands, dried their hands with a cloth towel, and subsequently handled ready-to-eat (RTE) pizza with bare hands after touching unclean packaging bags and boxes.
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
5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s notes
Handwashing facility is being used for purposes other than handwashing.
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
3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked. Found 3 pans of prepped cucumbers with no labels or prep dates in the prep area 2-door cooler.
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
6.2(I)(3) - Lighting - intensity
Inspector’s notes
The light intensity was <50 foot candles in food prep or other area where employee safety is a factor. The light intensity was <50 foot candles in food prep or other area where employee safety is a factor. Lighting in the prep area is insufficient due to multiple fluorescent lights being out of order at the time of inspection. This condition results in inadequate illumination for safe food preparation. Repair or replace non-functioning light fixtures to restore proper lighting levels.
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
5.1(D) - Backflow Prevention- Air Gap: Water Supply Inlet
Inspector’s notes
Plumbing fixture is not easily cleanable.The handwashing sink plumbing is difficult to clean and maintain in a sanitary condition. The faucet is damaged, the cabinet is damaged and has visible mold growth, and the exposed pipes are difficult or impossible to clean adequately. These conditions may compromise proper cleaning and sanitation of the handwashing area.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
2.1(A) - I. Employee Health
Inspector’s notes
Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial record from Cincinnati Health Department, Sep 16, 2026 · Original Source