ROUTINE - PROCESS REVIEW
Sep 28, 2026
5 recorded violations
Official wording
5.1(P)(1) - Preventing a Cross Connection
Inspector’s notes
A cross connection is present onsite. Observed a cross connection between the chemical dispensing hoses and the filled three-compartment sink. Ensure an air gap is maintained between the outlet of a plumbing fixture and high-water level of a basin. PIC moved the hoses as to eliminate the cross connection.
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
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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
5.1(B)(1) - Approved System and Cleanable Fixtures
Inspector’s notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code. Observed no air gap between the floor drains and the wastewater drainage of the three-compartment sink and the dish machine. Ensure an air gap is established and is in accordance with the Ohio plumbing code.
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
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s notes
No manager had Ohio manager certification in food protection. PIC has completed Servsafe, needs to obtain Ohio manager certification in food protection.
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
3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
Inspector’s notes
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Observed several food items that were held past the discard date indicated on the date marking. Ensure ready-to-eat, TCS food is discarded when the date mark exceeds the required time/temperature combination. PIC discarded the out-of-date food items. +COS
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, Sep 28, 2026 · Original Source