ROUTINE - STANDARD INSPECTION
Aug 31, 2026
17 recorded violations
Official wording
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s notes
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination. Observed open sleeve of lids in cupboard next to dirty cloth gloves and soiled towel. Ensure to protect single-service items from sources of contamination.
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
2.2(B) - III. Preventing Contamination by Hands - Hands and Arms - Cleaning Procedure
Inspector’s notes
Food employee(s) are not using proper procedures when washing hands. Observed no hand soap or paper towels available at hand sink in restroom. Person in charge provided during inspection.
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
2.4(C)(4) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s notes
The person in charge was not ensuring that employees were effectively cleaning their hands as required. Observed unclean restroom with only hand sink in facility. No soap or paper towels in proper location.
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
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. Observed chemicals stored on floor touching packaged food items. Ensure to keep chemicals separate to prevent contamination.
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
4.6(B) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use and After Cleaning
Inspector’s notes
Equipment food-contact surfaces or utensils were not sanitized before use and after cleaning. Observed no means to wash, rinse, and sanitize parts of slush machine properly.
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
4.2(B)(3) - Manual Warewashing - Sink Compartment Requirements
Inspector’s notes
The operator is using unapproved alternative manual warewashing. Observed utility sink only available to wash parts of slush machine. Ensure all equipment can be washed, rinsed, and sanitized properly.
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
6.0(A)(1)(a) - Indoor areas - surface characteristics
Inspector’s notes
Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted. Observed damaged wall by reach in coolers next to storage area, damaged ceiling in back-office storage area, damaged walls in restroom. Ensure all surfaces are repaired so they are smooth and easily cleanable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage. Observed cases of beverages and other food items stored directly on the floor in back office storage area and in retail area. Ensure to store at least 6 inches off the ground to prevent contamination.
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
4.0(I) - Nonfood-Contact Surfaces - Materials
Inspector’s notes
The nonfood contact surface is no longer corrosion -resistant, nonabsorbent and/or smooth. Observed rusty racks with packaged items in retail area. Ensure all nonfood contact surfaces are smooth and easily cleanable. Observed buildup of ice in reach in freezer.
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
5.4(N)(2) - Covering Receptacles
Inspector’s notes
Outdoor refuse/recyclables/returnables receptacles are not covered with tight fitting lids or doors. Observed open sliding doors to outside trash receptacle. Ensure to keep all doors/lids to trash receptacles closed to prevent pests.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough. Observed dirty racks in walk in cooler and shelves throughout the facility, fan covers in walk in cooler, walls in walk in cooler, and soiled cardboard box under slush machine. Ensure all nonfood contact surfaces are cleaned as often as necessary.
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(K) - Controlling Pests
Inspector’s notes
The presence of insects, rodents, and other pests is not being adequately controlled or minimized. Observed many flies coming out of restroom.
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
5.4(H) - Toilet room receptacle - covered
Inspector’s notes
There is no covered receptacle in women's/unisex bathroom.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability
Inspector’s notes
Each handwashing lavatory did not have a supply of hand cleanser.
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
3.2(C)(1)(f) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Damaged or spoiled goods are improperly stored. Observed damaged goods stored on ground under utility sink next to other packaged goods.
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
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. Thermometer was not available inside walk in 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
4.7(C) - Storage of Soiled Linens - Methods
Inspector’s notes
Soiled linens were not kept in an approved manner. Observed soiled towel below slush machine.
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 record from Cincinnati Health Department, Aug 31, 2026 · Original Source