ROUTINE - CRITICAL CONTROL POINT
Jul 7, 2026
7 recorded violations
Official wording
6.4(L) - Removing Dead or Trapped Pests
Inspector’s notes
The operator failed to remove dead pest(s) in a timely manner. 1. Observed dead insects under kitchen line equipment in the basement. Must be removed. 2. Observed dead insects in the ceiling light panels in the banquet kitchen. Must be removed.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial 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. 1. Observed chlorine test strips indicating that sanitizer was not being dispensed into the main dishwashing machine. 0ppm reading on test strip after running machine. 2. Observed 3 out of the 4 glass ware dish washing machine located at the bars are reading 0ppm reading on test strip after running machine. 3. Observed three compartment sink sanitizer test strip not changing color. PIC contacted dish washing machine service team for assistance. They will use three compartment sink with chlorine solution for sanitizing until the dish washing machines issue is resolved.
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 - V. Food from Approved Source - Food Safe, Unadulterated and Honestly Presented
Inspector’s notes
Food is either unsafe, adulterated or not honestly presented. Observed dented cans at the facility. The Person in Charge (PIC) was notified and promptly removed and discarded the can. Dented cans can compromise the hermetic seal, which increases the risk of botulism. Therefore, cans that are deeply dented (especially on the seams), swollen, or rusted are considered adulterated and unsafe.
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
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 grease accumulation on the floor underneath kitchen line equipment that must be cleaned.
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
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. Observed employee clothing items kept around the kitchen. Must be stored away from the kitchen and equipment.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. Observed multiple refrigeration units at the kitchen line are missing a ambient air temperature measuring device inside. A temperature measuring device must be present to ensure proper monitoring.
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)(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. 1. Observed soiled shelfs in the walk-in coolers. Must be cleaned. 2. Observed soiled industrial can opener in the kitchen. Must be cleaned.
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, Jul 7, 2026 · Original Source