ROUTINE - CRITICAL CONTROL POINT
Apr 21, 2026
11 recorded violations
Official wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough. Observed excess grease accumulation on the sides of the frying machine. Must be cleaned.
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
6.0(A)(1)(a) - Indoor areas - surface characteristics
Inspector’s notes
Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted. Observed damaged wall in the area where dish racks are located. Wall must be properly repaired or covered.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
6.1(I)(1) - Light bulbs - protective shielding
Inspector’s notes
Light bulbs were not shielded or shatter-resistant in required areas. Observed a missing cover on one ceiling light fixture in the storage room located off the kitchen. Ceiling light bulbs must be properly covered.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial 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. 1. Observed debris and moisture accumulation causing soiling of the floors beneath the dishwashing machine in the kitchen. Floors must be cleaned. 2. Observed wall behind the dishwashing machine is soiled. Must be cleaned. 3. Observed grease accumulation underneath the frying machines. Must be cleaned.
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
6.2(I)(3) - Lighting - intensity
Inspector’s notes
The light intensity was <50 foot candles in food prep or other area where employee safety is a factor. Observed one ceiling light is not functioning in the kitchen area. Lighting must be repaired and maintained in working order.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair. Observed hand washing station in the kitchen is not working. Must be fixed.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s notes
Working containers of poisonous/toxic materials are not labeled. Observed working sanitizer spray bottles are not labeled with chemical name. Person in charge labeled the bottles.
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
4.2(J) - Sanitizing solutions - Testing Devices
Inspector’s notes
There is no test kit available for measuring the concentration of the sanitizer. Observed no available chlorine testing strips for the dish washing machine at the bar. Required to have test strips for dish washing machine.
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
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. Observed missing ambient air thermometer in the prep cooler in the kitchen. A temperature measuring device must be present to ensure proper monitoring.
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
4.4(Q)(3) - Ambient Air Temperature, Water Pressure, and Water Temperature Devices - Good Repair/Calibration
Inspector’s notes
Ambient air temperature, water pressure, and water temperature measuring devices were not maintained in good repair and be accurate within the intended range of use. Observed damaged ambient air thermometer in prep cooler. PIC stated a new one will be placed.
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(E)(2)(a)(b) - Equipment, Utensils, Linens - Storage
Inspector’s notes
Clean equipment and utensils were not properly stored. Observed dish washing racks kept directly on the floor in the dish washing area. Must be stored at least 6 inches off the floor on a clean and dry surface. PIC moved the racks off the floor.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Cincinnati Health Department, Apr 21, 2026 · Original Source