ROUTINE - CRITICAL CONTROL POINT
Aug 20, 2026
9 recorded violations
Official wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough. Heavily soiled wall mounted fan in the kitchen. Soiled exhaust fan in walk in cooler. Clean these surfaces and any other surface needs to be clean.
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(H) - Cleaning of Plumbing Fixtures
Inspector’s notes
Plumbing fixtures are being kept clean and maintained. Soiled hand washing sink in the basement. Keep hand sink clean.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s notes
Working containers of poisonous/toxic materials are not labeled. Unlabeled sanitizer. All chemicals MUST BE labeled properly. Corrected on site.
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
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. Ranch dressing held on temp.65 F on line cooler. Keep TCS cold food on temp. 41 F or below to prevent growth of bacterias. Ranch discarded. Correted on site.
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)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s notes
Food-contact surfaces were not clean to the sight and touch. Observed little mold on white shield on left corner. Discard ice clean and sanitize ice machine. Clean it thoroughly. Corrected on site. Ice scoop was touching mold on wire holder. Ensure food contact surfaces must be stored on clean surfaces to prevent contamination of ice. Correted on site.
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
3.2(Y) - Miscellaneous Sources of Contamination
Inspector’s notes
Miscellaneous sources of contamination observed. Observed ceiling tiles was taken off for repairs and line cooler right below it had open lid. Install tiles immediately to prevent contamination of food.
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(A) - Repairing
Inspector’s notes
The physical facilities were not maintained in good repair. Missing ceiling tiles above line cooler. Install tiles immediately to prevent contamination of food stored or prepared below, until then keep line cooler lid close.
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 wording
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s notes
Working containers of food are not properly labeled. Unlabeled water bottles. Label all food containers even water.
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(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s notes
The physical facilities are not cleaned as often as necessary to keep them clean. Mold in side light sheild on ceiling. Replace or clean shield. Mold on right side of the wall of walk in cooler outside by the door. Clean and use mold resistant paint or treat wall to prevent month growth. Dirt and dust on ceiling above stairs on tiles and surrounding. Clean all these surfaces and any other surface needs to be clean. One Week.
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 record from Cincinnati Health Department, Aug 20, 2026 · Original Source