ROUTINE - CRITICAL CONTROL POINT
Apr 9, 2026
3 recorded violations
Official wording
3.5(A) - Standards of Identity
Inspector’s notes
Food product labels are not in compliance with identity requirements. Prepackaged grab and go foods are missing Net weight, statement of responsibility and sub-ingredient listings
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s notes
Handwashing facility is being used for purposes other than handwashing. Observed night stained damaging in kitchen area and Ice in hand sink in survery area. Hand sinks to be used for hand washing only
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)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
Inspector’s notes
TCS foods were being hot held at temperatures <135° F . Observed pan of hashbrowns held on warmer at 119 degrees F--Discarded. Maintain hot TCS Foods at 135 degrees F or above. Warmer is not adequate to maintain more than a plate of food at appropriate temperatures. Store pans inside hot wells
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 9, 2026 · Original Source