ROUTINE - STANDARD INSPECTION
Apr 9, 2026
6 recorded violations
Official wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough. Mold on shelves where milk stored in walk in cooler.
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
3.4(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 or a roast <130° F TCS food on hot roller held on temp. 104-108 F. Keep hot TCS fooe on temp. 135 F and above to prevent growth of bacterias. Food voluntarily discarded by operator. 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(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s notes
The physical facilities are not cleaned as often as necessary to keep them clean. Observed mold and dirt on condenser, pipes ceiling exhaust fans and screens in side walk in cooler. Clean it thoroughly and regularly to keep it 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.
More about cleaning or sanitizing problemsOfficial wording
3.5(C)(2)(e) - Food Labeling - Allergens
Inspector’s notes
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. No ingredients and allergens information available for donuts on self serve. Must provide allergens and ingredients information for all self serve food or put it behind the counter. Corrected on site.
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
7.2 - X. Chemical - Poisonous/toxic material - Separation/Location on Retail Display Shelving
Inspector’s notes
Poisonous/toxic materials for retail sale are stored improperly. Chemicals stored on hand sand with food on the counter. Keep chemicals away or below from food 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
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. Utensils in hand washing sink blocking hand washing. Do not use hand sink for any other purpose then washing hands and keep it available for hand washing at all time. Corrected on site.
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 record from Cincinnati Health Department, Apr 9, 2026 · Original Source