ROUTINE - CRITICAL CONTROL POINT
May 7, 2026
7 recorded violations
Official wording
5.4(H) - Toilet room receptacle - covered
Inspector’s notes
There is no covered receptacle in women's/unisex bathroom.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s notes
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination. Observed single-service items (forks, plates, bowls, and trays) removed from their original protective packaging and stored unprotected in the dry storage area.
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(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage. Observed boxes of raw shell eggs stored on the top shelf of the walk-in cooler above open containers of ready-to-eat foods, creating a potential for cross-contamination
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
2.3(D) - Hair restraints, effectiveness
Inspector’s notes
Food employees' outer clothing is dirty.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial 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 accumulation of grease, food debris, and dust on non-food-contact surfaces of kitchen equipment, including two stoves, one warmer, one fryer, two grills, and two ovens.
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
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s notes
TCS foods were being held at temperatures >41° F. Observed pasta and pesto sauce being held at an improper temperature of 70°F. Time/temperature controlled for safety (TCS) foods must be held at 41°F or below or 135°F or above.
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
6.2(I)(1) - Lighting - intensity
Inspector’s notes
The light intensity was <10 foot candles at 30 inches above the floor, in walk-in refrigerators, dry food storage areas, or in other areas during cleaning periods. Observed insufficient lighting in the dry storage area to adequately provide visibility for cleaning and storage activities
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 record from Cincinnati Health Department, May 7, 2026 · Original Source