4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s notes
Food-contact surfaces were not clean to the sight and touch.
Observed bread tong not clean to sight. Tong was voluntarily discarded. +COS
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.
notedCode 901:3-4-16(C)Permits, training, and postings
Official wording
901:3-4-16(C) - Person in Charge Certification in Food Protection RFE
Inspector’s notes
The person in charge did not have person in charge certification in food protection training for risk level I (not micromarkets), II, III, and IV retail food establishments and high risk mobiles for the reasons provided in 3701-21-25(K) of Administrative Code.
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.
Official record from Cincinnati Health Department, Aug 10, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 27, 2026
Not In Compliance
16 recorded violations
notedCode 3.2(Q)Contamination
Official wording
3.2(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage.
Observed food on the floor. Place food six inches from the floor in dry clean place.
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.
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 thermometers in coolers. Obtain and place thermometers in warmest part of the cooler.
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.
Outdoor refuse/recyclables/returnables receptacles are not covered with tight fitting lids or doors.
Observed dumpster lid open. Assure dumpster is closed to avoid pests.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3.1(A)(1) - V. Food from Approved Source - Sources - Compliance with Food Law
Inspector’s notes
Food is from an unapproved source.
Observed tamales from unapproved source. Tamales sale was discontinued. +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.
6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability
Inspector’s notes
Each handwashing lavatory did not have a supply of hand cleanser.
Obtain hand cleanser.
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.
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s notes
Food-contact surfaces were not clean to the sight and touch.
Observed bread tong not clean to sight. Discontinue use and clean.
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.
3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Ready-to-eat food was not protected from cross-contamination by raw animal food.
Observed raw eggs over carrots in coolers. Do not place raw animal products over ready to eat food.
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.
There is no 3-compartment sink in the facility.
Operation needs three compartment sink to clean slushee machine. Install three compartment sink.
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.
The physical facilities were not maintained in good repair.
1. Observed ceiling paint chipping near back prep area. Repair
2. Observed floor between drink area and produce area in disrepair. Repair.
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.
6.2(E) - III. Preventing Contamination by Hands - Handwashing Signage
Inspector’s notes
A handwashing sign was not posted at all handwashing lavatories.
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.
4.1(LL) - Food equipment - certification and classification
Inspector’s notes
Food equipment was not commercially approvable by an recognized testing agency.
Observed crockpot being used to make chocolate covered bananas. Discontinue procedure until licensor can approve equipment needed to prep food.
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.
notedCode 901:3-4-16(C)Permits, training, and postings
Official wording
901:3-4-16(C) - Person in Charge Certification in Food Protection RFE
Inspector’s notes
The person in charge did not have person in charge certification in food protection training for risk level I (not micromarkets), II, III, and IV retail food establishments and high risk mobiles for the reasons provided in 3701-21-25(K) of Administrative Code.
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.
4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning
Inspector’s notes
After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH.
Operation did not have any sanitizer in the facility to sanitize slushee machine. Obtain sanitizer.
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough.
Observed ice build up in freezers around the facility. 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.
A food label did not include the name of the food source of each major food allergen contained in a food unless the food source is already part of the common or usual name of the respective ingredient.
1. Observed missing information on labels for nance and fried pork rinds.
2. Observed missing labels for chocolate covered bananas.
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.
notedCode 901:3-4-02(H)Permits, training, and postings
Official wording
901:3-4-02(H) - Display of License
Inspector’s notes
RFE License not displayed.
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.
Official record from Cincinnati Health Department, Jul 27, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 4, 2025
Approved - Minor Violations
1 recorded violation
notedCode 3.2(D)Other
Official wording
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s notes
Working containers of food are not properly labeled.
-Observed several food items packaged in working containers unlabeled. PIC was required to properly label affected food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.