ROUTINE - CRITICAL CONTROL POINT
Oct 27, 2026
3 recorded violations
Official Wording
2.2(C) - III. Preventing Contamination by Hands - Hands and arms - When to Wash
Inspector’s Notes
Food employee(s) did not wash hands in situations that specifically require them to do so. Observed food employee not wash hands after being observed eating with bare hands. PIC required employee to properly wash hands.
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
2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products
Inspector’s Notes
Employees were eating, drinking or using tobacco in non-designated areas. Observed food employee eating in rear warewashing area with bare hands. Employee had bare feet placed on prep sink while eating.
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(Y) - Miscellaneous Sources of Contamination
Inspector’s Notes
Miscellaneous sources of contamination observed. Observed food employee's bare feet resting on prep sink while eating. Food employee was required to clean and sanitize all prep sink equipment surfaces.
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 record from Cincinnati Health Department, Oct 27, 2026 · Original Source