ROUTINE - CRITICAL CONTROL POINT
Sep 2, 2026
8 recorded violations
Official 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. Area behind fryers observed to have large buildup of grease and grime present. Floorboards under shelves and other areas observed to have buildup of debris.
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
4.1(C)(1-4) - Food Contact Surfaces Cleanability
Inspector’s notes
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices. Ice scoop was observed to have the handle broken off. +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
4.8(A)(1) - Equipment and Utensils - Air-Drying
Inspector’s notes
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing. Equipment observed to not be fully air dried before being stacked for storage.
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(F) - Drying Mops
Inspector’s notes
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mop observed not to be hanging to properly air dry.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial 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. Food debris observed on floor of walk 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
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. Back door observed to not be properly sealed against the entry of pests.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
6.4(J)(2) - Using Dressing Rooms and Lockers
Inspector’s notes
Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions. Phone observed on food line during inspection. +COS
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
3701-21-22 - Food Choking Standards
Inspector’s notes
Facility did not have accessible instructions for removing food of a choking victim accessible to the public as well as food employees. Choking posters observed not to be available to the public.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Sep 2, 2026 · Original Source