ROUTINE - CRITICAL CONTROL POINT
Jun 24, 2026
10 recorded violations
Official wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough. Soiled cooler doors in sushi area.
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
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s notes
Working containers of food are not properly labeled. Unlabeled sauce and dressing bottles in cooler below sushi cold case. Label all food containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products
Inspector’s notes
Employees were eating, drinking or using tobacco in non-designated areas. Open cup of employee's drink. Keep drink in cup with lid and straw. Corrected 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
5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s notes
Handwashing facility is being used for purposes other than handwashing. Black plastic container inside hand sink. Do not use hand sink for any other purpose then washing hands, Corrected on site,
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. No discard date on TCS food prepared at the facility. Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is MUST BE properly date marked. Corrected 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
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. Rice and chicken held in temp. 55-62 F on line cooler. All cold TCS food must be stored on temp.41 F or below to prevent growth of bacteria's. Corrected 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(B)(5) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s notes
Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency. Mold inside ice machine. Discard ice clean and sanitize ice machine. Clean ice machine regularly and thoroughly. Corrected 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(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Food is stored unwrapped or in uncovered containers. Uncovered baggies I line cooler in sushi area. Keep all food covered during storage. Corrected 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(M)(2)(a) - Wiping cloths - use limitation
Inspector’s notes
Wet wiping cloth was not maintained in a sanitizer solution between uses. Wet towel on cutting board in sushi area. Keep it in sanitizer solution between use. Corrected onsite.
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
3.2(Y) - Miscellaneous Sources of Contamination
Inspector’s notes
Miscellaneous sources of contamination observed. To go container stored by hand sink. Keep all food contact surface away from all kind of potentioal contamination. Corrected 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 record from Cincinnati Health Department, Jun 24, 2026 · Original Source