ROUTINE - STANDARD INSPECTION
Sep 2, 2026
10 recorded violations
Official wording
4.4(N)(1-5) - VII. Protection from Contamination
Inspector’s notes
Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria A chemical sanitizer was unregistered or improperly used. No sanitizer in dish machine. Check conc. Of sanitizer before loading dishes to ensure proper sanitization of food contact surfaces. 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
2.4(A)(1) - IV. Demonstration of Knowledge - Assignment of Responsibility
Inspector’s notes
No person in charge present in the food facility. Person in charge did not have complete knowledge about the operation and about food safety.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough. Soiled filters on chip and pickle cooler.
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(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s notes
The physical facilities are not cleaned as often as necessary to keep them clean. Soiled cleaning vent in food prep.area. Regularly clean ceiling vents.
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
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s notes
Food-contact surfaces were not clean to the sight and touch. Mold inside ice machine. Discard ice, clean and sanitize ice machine. Regularly clean it to prevent contamination of ice. 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
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 by kitchen hand sink. Keep all cleaning tools in separate space away from food prep. Area. 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
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. No thermometer in potatoe pasta line cooler. Provide thermometer for daily temp. Check.
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
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s notes
Working containers of food are not properly labeled. Unlabeled bottles of sauces and water out and inside cooler. Label all food containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
7.1(A) - X. Chemical - Storage: Separation
Inspector’s notes
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. Chemicals stored above 3 comp. Sink. Keep all chemicals below or in separate space away from food and food contact surfaces. 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
3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
Inspector’s notes
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Expired potato salad on line cooler. Ready-to-eat, TCS food MUST BE discarded by the date mark, or discarded when the date mark exceeded the required time/temperature combination. Corrected on site.
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 record from Cincinnati Health Department, Sep 2, 2026 · Original Source