ROUTINE - CRITICAL CONTROL POINT
Sep 1, 2026
11 recorded violations
Official wording
6.2(E) - III. Preventing Contamination by Hands - Handwashing Signage
Inspector’s notes
A handwashing sign was not posted at all handwashing lavatories. Observed missing handwashing sign in bathroom. Post hand washing sign.
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
3.1(L) - V. Food from Approved Source - Package Integrity - Specifications for Receiving
Inspector’s notes
Food packaging does not protect food from contamination. Observed heavily dented coconut milk cans. Cans were segregated for credit. +COS
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
6.4(L) - Removing Dead or Trapped Pests
Inspector’s notes
The operator failed to remove dead pest(s) in a timely manner. Observed full trap under cooler near storage area. Remove traps more frequently.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough. 1. Observed build up on metal in back prep area racks. It must be cleaned. 2. Obseved build up on standing fan in back prep area. It must be cleaned. 3. Observed stickers on cleaned squeeze bottles. Assure stickers are removed off during cleaning procedure.
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
6.1(M) - Outer Openings - Protected
Inspector’s notes
Outer openings of a food facility were not protected against the entry of insects and rodents. Observed gap around back door of the facility. Close gap.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
5.4(H) - Toilet room receptacle - covered
Inspector’s notes
There is no covered receptacle in women's/unisex bathroom.
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(P) - X. Chemical - Other Personal care items - Storage
Inspector’s notes
Personal care items are not stored in a designated employee storage area. Observed phone and headphones on prep table. Do not place personal items on area where food is being prepared. PIC was instructed to was, rinse, sanitize contaminated areas and items were removed.
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)(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. Observed milkshake cooler in front prep area holding at 55 F. Temperature of milk in cooler was 62 F. Items in cooler were discarded. +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 wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. Observed cooler gasket not tight or intact next to handsink in back prep area. Repair.
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
3701-21-22 - Food Choking Standards
Inspector’s notes
Facility did not have accessible instructions for removing food of a choking victim accessible to the public as well as food employees.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
2.3(D) - Hair restraints, effectiveness
Inspector’s notes
Food employee(s) did not have their hair effectively restrained by wearing a hair covering. Observed employees prepping food without hair restraints. Assure food employees wear hair restrainsts while prepping food.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial record from Cincinnati Health Department, Sep 1, 2026 · Original Source