ROUTINE - STANDARD INSPECTION
Sep 24, 2026
7 recorded violations
Official wording
3701-21-02(I) - Display of License
Inspector’s notes
FSO license not displayed onsite. Observed expired license posted within facility. PIC to post and maitain current FSO license within facility.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
4.2(J) - Sanitizing solutions - Testing Devices
Inspector’s notes
There is no test kit available for measuring the concentration of the sanitizer. Provide and maintain chlorine test kit within facility.
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(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria
Inspector’s notes
A chemical sanitizer was unregistered or improperly used. Observed 0ppm chlorine solution produced at final rinse/end of cycle. Empty chemical container observed and replaced. Equipment achieved compliant result. PIC to ensure routine equipment checks are performed.
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
3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Date marking was not done in a consistent manner according to the code. Observed RTE, TCS foods with no discard date. PIC indicated foods observed where placed into service within 48 hrs of inspection. PIC to ensure all required foods are properly date marked.
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
6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability
Inspector’s notes
Each handwashing lavatory did not have a supply of hand cleanser. Maintain hand soap at kitchen hand sink.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
Inspector’s notes
No/inadequate written procedures for response to vomiting/diarrheal events. Resource to be provided to PIC. Implement policy and procedures within facility and maintain necessary supplies to address events, as needed.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
6.4(O)(4-6) - Animals - Limitations
Inspector’s notes
Pets were in the common dining area without appropriate precautions, fish bait was improperly stored, or caged animals were not in an approved area. Observed personal animal allowed to wander freely into kitchen area. PIC to ensure precautions are taken to prevent animal access to licensed food service operation areas.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Sep 24, 2026 · Original Source