ROUTINE - CRITICAL CONTROL POINT
Apr 21, 2026
7 recorded violations
Official wording
4.8(G)(1) - Kitchenware and Tableware - Handling
Inspector’s notes
Single-service or single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. Clean utensils stored handles down on sink. Keep handles up to prevent food and lip-contact surface.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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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. Charcoal lighter fluid stored with single service cups. Keep chemicals in separate space away from food and food contact surfaces to prevent contamination. 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
3.2(C)(1)(b) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
The food facility is not preventing cross contamination between different types of raw animal products. Fish stored with chicken on same shelf. Keep fish above chicken to prevent contamination. 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 hand sink and mop bucket by food prep. Sink. Keep all cleaning supplies and tools in separate area away from food, food prep. Area and food contact surfaces. Corrected on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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3.2(Y) - Miscellaneous Sources of Contamination
Inspector’s notes
Miscellaneous sources of contamination observed. Dirty water in food prep.sink. Clean and wash,rinse and sanitize food prep. Sink to prevent contamination of food. 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(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s notes
Working containers of food are not properly labeled. Unlableled flour and chicken spices. Label all food containers properly.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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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. No discard date on cooked mac and cheese. Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is 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 record from Cincinnati Health Department, Apr 21, 2026 · Original Source