ROUTINE - STANDARD INSPECTION
Apr 17, 2026
2 recorded violations
Official wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s notes
The physical facilities are not cleaned as often as necessary to keep them clean. Floors and walls observed to be covered in grease. Outlets observed to have dirt and grime buildup on the, next to deep fryer.
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
4.3(A)(1)(b-h) - Equipment and Storage Cabinets - Contamination Prevention Location
Inspector’s notes
Equipment or cabinets used to store equipment, linens or food are located in a situation where contamination might occur. Food thermometer stored in container while uncovered. Store thermometer with probe cover on it to avoid contamination.
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, Apr 17, 2026 · Original Source