ROUTINE - CRITICAL CONTROL POINT
Mar 19, 2026
2 recorded violations
Official wording
3.2(K) - In-use utensils - between-use storage
Inspector’s notes
In-use utensils are improperly stored. 1. Observed tongs hanging from the oven handle. Utensils must be stored in a clean and sanitary location. 2. Observed knife stored between the side of the prep cooler. All items must be kept in a clean and sanitary location.
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
4.5(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. 1. Observed dust and food debris buildup inside the gas burner countertop stove. Must be cleaned to prevent fire hazard. 2.Observed worn stickers and adhesive residue left one clean containers. The outside surfaces must be thoroughly cleaned to remove labels, glue, and residue to ensure they are smooth, easily cleanable, and free of contamination.
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, Mar 19, 2026 · Original Source