ROUTINE - STANDARD INSPECTION
Jun 23, 2026
7 recorded violations
Official wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough. Soiled exhaust fan in walking freezer and 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
6.1(K)(2) - Insect Control Devices - Design and Installation
Inspector’s notes
Insect control devices are improperly located. Install it away from food and food contact surfaces to prevent contamination. Corrected on site.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial 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 water bottle. Label all food containers including water bottle.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial 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. Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours MUST BE properly date marked. 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 wording
3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens
Inspector’s notes
Food is contacting an unclean surface. Blocks of open deli ready to eat meats stored directly on shelf with out wrap or in container in cold case.Use clean containers or food contact surface to put food on before putting it on shelf. 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
3.2(M)(2)(a) - Wiping cloths - use limitation
Inspector’s notes
Wet wiping cloth was not maintained in a sanitizer solution between uses. Wet towels on table in the back food prep. Area. Keep it in sanitizer solution in between uses.
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
3.2(R)(1)(3-9) - Food storage - Excluded Locations
Inspector’s notes
Food is stored in an unapproved location. Bag of onion stored on walk-in floor. Keep all food 6 inches above ground.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Jun 23, 2026 · Original Source