ROUTINE - CRITICAL CONTROL POINT
Jul 29, 2026
8 recorded violations
Official wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. Observed the door to the walk-in freezer was damaged with insulation becoming visible. Ensure the door of the walk-in freezer is repaired.
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
4.4(B) - Cutting surfaces.
Inspector’s notes
Cutting surface(s) unable to be effectively cleaned and sanitized. Observed deep scores and scratches in the cutting boards that prevent effective cleaning and sanitation. Ensure the cutting boards are resurfaced or replaced.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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3.6 - VII. Protection from Contamination - Food: Discarding Unsafe, Adulterated, or Contaminated Food/Embargo
Inspector’s notes
Unsafe, adulterated, contaminated, or not honestly presented food was not discarded or properly reconditioned. Observed canned goods with dents on the sealing surfaces that have not been discarded or returned. Ensured canned goods with dents on the sealing surfaces are discarded or returned. PIC removed all dented cans from dry storage to be returned.
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. Observed several food items stored unwrapped or uncovered. Ensure all food items are stored wrapped or in covered containers. PIC covered all food items.
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
4.1(LL) - Food equipment - certification and classification
Inspector’s notes
Food equipment was not commercially approvable by an recognized testing agency. Observed a non-commercial microwave in use in the kitchen. Ensure all kitchen equipment is commercial approved.
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
3701-21-22 - Food Choking Standards
Inspector’s notes
Facility did not have accessible instructions for removing food of a choking victim accessible to the public as well as food employees. Observed the instructions for choking first aid was not accessible by the public. Ensure that instructions for choking first aid is accessible by the public.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
5.4(P) - Maintaining Refuse Areas and Enclosures
Inspector’s notes
A storage area and enclosure for refuse, recyclables, or returnables is to be maintained clean and free of unnecessary items, that is nonfunctional or longer used; and litter. Observed unnecessary items and litter in the refuse area. Ensure the refuse storage area is kept free of unnecessary items and litter.
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(K) - In-use utensils - between-use storage
Inspector’s notes
In-use utensils are improperly stored. Observed in-use utensils stored on top of ice basins and drip mats that have not been sanitized. Ensure ice scoops are stored in a clean location that is protected from contamination.
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 record from Cincinnati Health Department, Jul 29, 2026 · Original Source