ROUTINE - CRITICAL CONTROL POINT
Aug 19, 2026
6 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. Ice buildup on floor observed in walk in freeezer. Ice buildup on roof observed in stand up freezer.
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
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s notes
Working containers of food are not properly labeled. Working containers of sauces not properly labeled with contents.
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. Walls and ceilings observed to be covered in buildup of dust and grease.
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
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. Condenser unit observed to be leaking.
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
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 not hanging to properly air dry.
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. Observed a thermometer in cooler to not be correctly placed in a visible spot. +COS
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, Aug 19, 2026 · Original Source