ROUTINE - PROCESS REVIEW
Sep 23, 2026
8 recorded violations
Official Wording
6.4(A) - Repairing
Inspector’s Notes
The physical facilities were not maintained in good repair. Water pooling by the door in Meat Cooler grade it towards drain. Patch the hole where cord is gong in the wall in Seafood cooler. Broken light shield in Deli.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial Wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough. Mold behind hand washing poster on 3 comp.sink in Deli. Soiled light shield on ceiling in Bakery walk in. Soiled exhaust fan and condensor in Deli walk in 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
7.1(E) - X. Chemical - Sanitizers - Criteria
Inspector’s Notes
The chemical sanitizer being used is not approved for food contact surfaces. Too much in sanitizer conc. In sanitizer bucket to clean food contact surfaces in all departments. Sanitizer wipes use to clean espresso nozzle. Use sanitizer in proper conc. To clean 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
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. Dust on vents above dish washer on light shield and around vent. Deli
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(Y) - Miscellaneous Sources of Contamination
Inspector’s Notes
Miscellaneous sources of contamination observed. Sanitizer solution used to clean food contact surfaces stored with chemcals on the floor below 3 comp.sink. Keep sanitizer solution away from chemicals on clean surface 6 inches above ground to prevent contamination. Corrected on site. Deli
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. Broken thermometer in Starbucks cooler. Provide working thermometer to check daily temp.
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
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted. Gaps in filter under the hood in deli. Need splash guard between food prep.sink and hand washing sink in deli.
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
3.2(K) - In-use utensils - between-use storage
Inspector’s Notes
In-use utensils are improperly stored. In between utensils kept in sanitizer solution. Keep in between use utensils on a clean and sanitized surface and wash it every 4 hours. Sanitizer must be air dried before use of utensils. corrected on site.
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, Sep 23, 2026 · Original Source