ROUTINE - STANDARD INSPECTION
Sep 10, 2026
9 recorded violations
Official wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough. Soiled exhaust fan in walk in cooler. Clean it 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 food containers through out the facility. Label all food containers properly.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
Inspector’s notes
Handwashing lavatory had no, unapproved, or inoperable hand drying provision. No paper towels at hand sink at the bar.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing 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. Chaser dressing held on temp.71 F on line. Keep all 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
6.4(M) - Storing maintenance tools
Inspector’s notes
Maintenance tools such as brooms, mops, vacuum cleaners and similar items are improperly stored Broom and dust pan stored between hand sink and rack where food contact surfaces stored. Keep cleaning away from food prep.and food storage area. Corrected on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial 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. Chemicals was hanging on a rack where gloves and to go container stored in bar. Poisonous/toxic materials MUST NOT BE stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles to prevent contamination. Corrected on site.
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
2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products
Inspector’s notes
Employees were eating, drinking or using tobacco in non-designated areas. Observed open cup of bar tender. Use cup with lid and straw to drink in food prep.area. 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(Y) - Miscellaneous Sources of Contamination
Inspector’s notes
Miscellaneous sources of contamination observed. Sanitizer stored below hand sink. Keep sanitizer used to clean food contact surfaces away from all kind of sources of contamination 6 Inches above ground. 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(K) - In-use utensils - between-use storage
Inspector’s notes
In-use utensils are improperly stored. Ice scoop was hanging ont the wall which was chipping and peeling paint. Keep ice scoop on clean and sanitize space or replace ice scoop holder. Cup used to scoop sugar from container. Use spoon or ladle with long handles top prevent touching food with bare hands.
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, Sep 10, 2026 · Original Source