ROUTINE - CRITICAL CONTROL POINT
Mar 12, 2026
6 recorded violations
Official wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough. The hood was unclean with excessive dust accumulation.
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
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. Observed open package of sliced turkey and sliced cucumbers stored in the walk-in cooler were not date marked. Directed the PIC to ensure that all TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is properly date marked.
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
6.4(A) - Repairing
Inspector’s notes
The physical facilities were not maintained in good repair. Observed water damage on the wall under the window in the dry storage area.
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
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. The door seal of the hot holding equipments located behind the serving area (left and right side) were damaged.
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
4.2(J) - Sanitizing solutions - Testing Devices
Inspector’s notes
There is no test kit available for measuring the concentration of the sanitizer. Expired test strips were being used for measuring the concentration of the sanitizer.
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
2.2(G) - Jewelry, Restriction
Inspector’s notes
Food employees wearing jewelry during food preparation. Food employees were wearing watch and ring during food preparation.
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, Mar 12, 2026 · Original Source