ROUTINE - CRITICAL CONTROL POINT
Nov 2, 2026
7 recorded violations
Official Wording
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s Notes
Working containers of poisonous/toxic materials are not labeled. Observed working containers of sanitizer solution that were not properly labeled. Ensure poisonous/toxic materials removed from the original packaging and transferred to working containers is labeled with the common name of the poisonous/toxic materials. PIC labeled all working containers of the sanitizer.
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
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s Notes
Working containers of food are not properly labeled. Observed seasonings and spices that were not labeled with the common name of the food item. Ensure all food items removed from the original packaging and are not easily identifiable are labeled with the common name of the food item.
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(D)(6) - Other Forms of Information
Inspector’s Notes
The license holder did not notify customers of the presence of major allergens as an ingredient in unpackaged food items served or sold to the customer. Observed the allergen notification did not notify customers to the presence of wheat and fish in food items. Ensure the allergen notification includes all major allergens present in the food item.
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) - Food Labeling
Inspector’s Notes
Food is not properly labeled. Observed prepackaged sorbet that is available for customer grab and go and was not properly labeled. Ensure food items are properly labeled in accordance with ORC 3717-1-03.5 (C).
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
7.1(A) - X. Chemical - Storage: Separation
Inspector’s Notes
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. Observed bottles of sanitizer solution stored next to clean dishes. Ensure poisonous/toxic materials are stored in a manner that protects food, equipment, utensils, linens, or single-service or single-use articles from contamination. PIC moved the bottles of sanitizer solution.
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(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. Observed pizza sauce in hot holding that was at 120°F. Ensure TCS foods are hot held at temperatures >135° F. PIC reheated the pizza sauce before returning it to hot holding.
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. Observed wet wiping cloths stored in a sanitizer solution that was below the proper concentration of sanitizer. Ensure wet wiping cloths are stored in a sanitizer solution that is at the proper concentration of sanitizer.
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, Nov 2, 2026 · Original Source