ROUTINE - CRITICAL CONTROL POINT
Apr 20, 2026
6 recorded violations
Official wording
5.4(G)(3) - Storage Areas, Rooms, and receptacles-Capacity and Availability
Inspector’s notes
Refuse receptacle is not provided at each hand sink where using paper towels. During inspection, no refuse receptacle was provided at the handwashing sink in the dishwashing area.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s notes
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them 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 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. During inspection, containers of ready-to-eat foods (salads and eggs with bacon) were observed in the four-door refrigerator in the service area with no name, label, or date marking. Per discussion with staff, items had been stored for more than 24 hours. This does not meet date-marking requirements. Advised PIC to properly label and date mark all ready-to-eat foods held longer than 24 hours
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)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
Inspector’s notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F. During inspection, hot-held food items were below required temperature. Rice measured at 110°F and hot dogs at 100°F. Items not maintained at or above 135°F as required.
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
4.4(J) - Mechanical warewashing: Wash Solution Temperature
Inspector’s notes
Warewashing equipment and/or components were not cleaned throughout the day or before use. During inspection, interior surfaces of the dishwashing machine were observed to be soiled, with hardened residue accumulation around pipes and on the interior of the machine doors.
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(M)(2)(a) - Wiping cloths - use limitation
Inspector’s notes
Wet wiping cloth was not maintained in a sanitizer solution between uses. During inspection, wet wiping cloths were not stored in a sanitizer solution between uses.
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, Apr 20, 2026 · Original Source