ROUTINE - STANDARD INSPECTION
Aug 19, 2026
7 recorded violations
Official wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s notes
No manager had Ohio manager certification in food protection.
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
6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision.
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
4.5(B)(3) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s notes
Surfaces and/or utensils used for TCS foods not cleaned every 4 hours. Deli employee stated that utensils are used longer than four hours. EHSIT discussed with PIC about cleaning utensil at least every four hours.
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
901:3-4-16(C) - Person in Charge Certification in Food Protection RFE
Inspector’s notes
The person in charge did not have person in charge certification in food protection training for risk level I (not micromarkets), II, III, and IV retail food establishments and high risk mobiles for the reasons provided in 3701-21-25(K) of Administrative Code.
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
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. 1.Observed the condenser in the deli walk-in cooler is blowing out water from the fan. Ensure the cooler is serviced. 2. The grease filter system for the rotisserie ovens is leaking grease onto the floor. Ensure the grease filter system is serviced. 3.Observed several gaskets on the doors of the walk-in freezers that are damaged. Ensure the gaskets are replaced.
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
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. Observed a buildup of grease on the floors around the fryers and rotisserie ovens in the deli. Ensure the floors are cleaned more frequently and maintained clean.
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(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage. 1.Observed water from the condenser was landing on packaged food in the walk-in deli cooler. 2.Observed several food items that were stored on the floor in the back storage areas. Ensure food items are stored in a clean, dry location that is protected from contamination and is at least six inches off of the ground.
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, Aug 19, 2026 · Original Source