ROUTINE - CRITICAL CONTROL POINT
Mar 20, 2026
8 recorded violations
Official wording
6.1(M) - Outer Openings - Protected
Inspector’s notes
Outer openings of a food facility were not protected against the entry of insects and rodents. Observed opened front door - no screen door - during inspection. Keep all openings closed to prevent pest issues.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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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 stored items bearing only the preparation date and/or expiration date beyond the permissible shelf life. Food items must be labeled with an expiration . Do not exceed six (6) days after opening when establishing the expiration date.
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
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. Unable to locate a temperature gauge in the coffee cooler. Ensure that all coolers have thermometers to monitor the temperature at 41F or less.
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
4.8(G)(1) - Kitchenware and Tableware - Handling
Inspector’s notes
Single-service or single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. Observed single use utensils stored in varying directions not to prevent hand contact with the food contact portion of the utensils. Align the utensils in one direction / handles up.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
2.2(D) - III. Preventing Contamination by Hands - Hands and arms - Where to Wash
Inspector’s notes
Food employee(s) were not washing hands in a handwashing sink. Observed employee washing hands in the food prep sink. Use each sink for its namesake purpose. Wash hands in the hand sink only.
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
3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Ready-to-eat food was not protected from cross-contamination by raw animal food. Observed raw shell eggs stored above ready to eat food items.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
4.2(B)(3) - Manual Warewashing - Sink Compartment Requirements
Inspector’s notes
The operator is using unapproved alternative manual warewashing. Observed 2 basins being used for dish washing. Use all 3 basins. One task in each basin. Wash, Rinse, Sanitize.
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
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage. Observed raw shell eggs stored on the floor, Keep food items at least six (6) inches above ground at all times.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Cincinnati Health Department, Mar 20, 2026 · Original Source