ROUTINE - STANDARD INSPECTION
Oct 20, 2026
4 recorded violations
Official Wording
3.5(A) - Standards of Identity
Inspector’s Notes
Food product labels are not in compliance with identity requirements. Observed pre-packaged, grab and go food items with no labels. Labeling requirements include: ID label, statement of responsibility, ingredient and sub-ingredient information, Net weight and date marking
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
3.5(C)(2)(e) - Food Labeling - Allergens
Inspector’s Notes
A food label did not include the name of the food source of each major food allergen contained in a food unless the food source is already part of the common or usual name of the respective ingredient.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial Wording
3.4(K)(2) - Reduced oxygen packaging without a variance
Inspector’s Notes
Packaging TCS food using ROP method with inadequate or no HACCP plan.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial 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 no dates on ROP'd fish, prepared soups etc
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, Oct 20, 2026 · Original Source