ROUTINE - CRITICAL CONTROL POINT
Aug 12, 2026
10 recorded violations
Official wording
4.4(B) - Cutting surfaces.
Inspector’s notes
Cutting surface(s) unable to be effectively cleaned and sanitized. Deep cuts on cutting board on line cooler in cooking area. Replace it.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial 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. Soiled ceiling vents in back room in front of filter and hood. Clean vents regularly.
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(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s notes
Working containers of food are not properly labeled. Unlabeled dressing containers, flour container below knife holder on table and unlabeled water bottle.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
6.4(A) - Repairing
Inspector’s notes
The physical facilities were not maintained in good repair. Need splash guard on hand sink in drink and desert area to prevent splashes during hand washing and contamination of food. Broken floor tiles below grill. Replace or fix for smooth and easily cleanable surface.
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
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough. Soiled and rusty ice scoop holder.Replace. Soiled filter below grill. Soiled exhaust fan in walk in cooler. Soiled and greasy door and handles of all coolers. Clean all these surfaces and others if needs to be clean.
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
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s notes
TCS foods were being held at temperatures >41° F. Eggs and dressings in line cooler were on 50 F in cooler which was not maintaining required temp. Of 41 F or below. Keep cold TCS food on temp.41 F or below to prevent growth of bacterias. Corrected on site.
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
4.5(B)(5) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s notes
Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency. Observed pink slime inside ice machine. Discard ice clean and sanitize ice machine. Regularly clean ice machine to prevent mold growth and contamination of ice. Corrected on site.
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
3.2(R)(2) - Food storage - Excluded Locations
Inspector’s notes
Food is stored in an unapproved location. Two food boxes stored on the floor in walk in cooler. Keep all food 6 inches above ground.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. Both thermometer in line cooler were on reading temp. Of 50 F. Check temp.regularly to ensure TCS food stored on 41 F or below.
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 wording
4.8(E)(1) - Equipment, Utensils, Linens - Storage
Inspector’s notes
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination. Clean utensils stored in soiled container. Keep all food clean utensils in clean and dry container or space. Corrected on site.
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, Aug 12, 2026 · Original Source