ROUTINE - CRITICAL CONTROL POINT
Sep 16, 2026
9 recorded violations
Official Wording
4.8(E)(2)(a)(b) - Equipment, Utensils, Linens - Storage
Inspector’s Notes
Clean equipment and utensils were not properly stored. Ice bucket stored face up. Keep clean food contact surfaces face down to prevent contamination. Corrected on site.
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
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s Notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. No thermometer in cooler on left. Provide thermometer for daily temp check.
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
6.4(N)(1) - Maintaining premises: unnecessary items and litter.
Inspector’s Notes
There are unnecessary or nonfunctional items and /or litter on the premises. Unused blender on shelf and unused utensils in steel table drawer. Remove all unused items from the premises. Corrected on site.
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(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 food in coolers and in walk in cooler. Keep all food covered during storage to prevent contamination.
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
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. Mold inside ice machine.ceiling. Discard ice clean and sanitize machine. Discontinue use of machine until clean. Regularly clean ice machine to prevent mold growth and contamination of ice. 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
7.1(E) - X. Chemical - Sanitizers - Criteria
Inspector’s Notes
The chemical sanitizer being used is not approved for food contact surfaces. Unapproved chemical used to clean food contact surfaces. Use approved chemicals Bleach or Quaternary Ammonia in proper conc. To clean food contact surfaces.
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
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough. Soiled nozzle holder in bar. Soiled bottom shelves of steel tables. Lots of oil droplet build up under the hood below filters. Clean these surfaces and any other surface need 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(A) - Repairing
Inspector’s Notes
The physical facilities were not maintained in good repair. Missing tile on ceiling above ice machine. Replace tile.
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
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. Lots of of dust land dirt on and around ceiling vents. Clean vents regularly to prevent contamination of food prepared below.
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, Sep 16, 2026 · Original Source