ROUTINE - STANDARD INSPECTION
May 6, 2026
3 recorded violations
Official wording
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s notes
Sanitizer concentration is not being monitored.
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
6.1(M) - Outer Openings - Protected
Inspector’s notes
Outer openings of a food facility were not protected against the entry of insects and rodents. Discontinue propping entry doors open
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning
Inspector’s notes
After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH. No chlorine dispensed at final rinse of dish machine--may use three compartment sink to wash rinse and sanitize
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, May 6, 2026 · Original Source