ROUTINE - CRITICAL CONTROL POINT
Apr 25, 2026
4 recorded violations
Official wording
6.4(A) - Repairing
Inspector’s notes
The physical facilities were not maintained in good repair. Observed damaged caulking around the handwash sink in the bar area. Ensure caulking is replaced.
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
3.2(U) - Food Display - Preventing Contamination from the Customers
Inspector’s notes
Food on display was not protected from contamination by consumers. Observed consumers utilizing the side of the buffet bar that was not protected by the sneeze guard. Ensure consumers are utilizing the side of the buffet bar that is protected by the sneeze guard. PIC informed buffet bar attendant to direct consumers to the protected side of the bar. +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.
More about food not protected from contaminationOfficial wording
2.2(C) - III. Preventing Contamination by Hands - Hands and arms - When to Wash
Inspector’s notes
Food employee(s) did not wash hands in situations that specifically require them to do so. Observed bartender handling cash then proceeds to make a mixed drink without washing hands in-between. Ensure food employees are washing hands after they are contaminated. PIC discussed the importance of handwashing and when to wash hands with the bartender. +COS
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(I)(2) - VI. Time/Temperature Controlled Safety Food - Time as a public health control
Inspector’s notes
Not following requirements for the 4-hour time as a public health control. Observed food under time as a public health control that was not marked with the time that is four hours past the point the food was removed from temperature control. Ensure food under time as a public health control is marked with the time that is four hours past the point the food is removed from temperature control. PIC marked the food with the time four hours past when the food was removed from temperature control. +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 record from Cincinnati Health Department, Apr 25, 2026 · Original Source