ROUTINE - STANDARD INSPECTION
Apr 15, 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. Deep freezer observed to have buildup of ice inside it.
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
3.1(L) - V. Food from Approved Source - Package Integrity - Specifications for Receiving
Inspector’s notes
Food packaging does not protect food from contamination. Canned food observed to have rust on the bottom. Food was disposed of. +COS
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial 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 in bucket and not hanging to dry.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial 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 was observed left open and unprotected.
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. Thermometers observed missing from some coolers or not correctly places in others.
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, Apr 15, 2026 · Original Source