ROUTINE - PROCESS REVIEW
May 4, 2026
5 recorded violations
Official wording
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed a buildup of debris in the bottom of the loft reach-in cooler. Ensure the interior compartment of the cooler is cleaned more regularly and maintained clean. PIC cleaned the interior compartment of the reach-in cooler. +COS
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
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s notes
Food-contact surfaces were not clean to the sight and touch. Observed food debris on clean working containers that were stored on the clean dish rack in the dishwashing area. Ensure food-contact surfaces are clean to the sight and touch. PIC ran the soiled dishes through the ware washing machine. +COS
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
4.8(B) - Wiping Cloths - Air-Drying Locations
Inspector’s notes
Wiping cloths are not being air-dried in a location or manner that prevents contamination of food, equipment, utensils, linens, or single-service or single-use articles, or the wiping cloths. Observed wiping clothes, that were used to dry the dish racks in the ware washing area, being stored on the racks in contact with clean dishes and equipment. Ensure wiping clothes are stored in an area where they can air-dry without contaminating clean dishes and equipment. PIC moved the wiping clothes. +COS
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
3.6 - VII. Protection from Contamination - Food: Discarding Unsafe, Adulterated, or Contaminated Food/Embargo
Inspector’s notes
Unsafe, adulterated, contaminated, or not honestly presented food was not discarded or properly reconditioned. Observed multiple canned goods that had severe dents around the seals. Ensure canned goods with severe dents around the seals are discarded. PIC discarded the damaged canned goods. +COS
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
3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked. Observed a tub of dressing that was opened and did not have a date marking. Ensure all ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened is properly date marked PIC discarded the dressing. +COS
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, May 4, 2026 · Original Source