4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s notes
Sanitizer concentration is not being monitored. No chlorine dispensed at final rinse of dish machine. Machine primed. +COS
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.
Official record from Cincinnati Health Department, Mar 20, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 18, 2025
Approved - Minor Violations
1 recorded violation
notedCode 3.4(C)Food temperature
Official wording
3.4(C) - Thawing TCS
Inspector’s notes
TCS food was improperly thawed. Observed Bologna thawing in Tasmania water at 80 degrees F. Boxes to 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.
Official record from Cincinnati Health Department, Nov 18, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 25, 2025
Approved - Minor Violations
4 recorded violations
notedCode 6.4(K)Pests
Official wording
6.4(K) - Controlling Pests
Inspector’s notes
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
Observed moderate presence of flying insects in ware washing area. VOA staff placed service call to licensed pest control provider for treatment. Treatment to be performed within 48hrs of inspection. Service invoice to be provided to inspector upon receipt.
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.
notedCode 2.4(C)(12)Permits, training, and postings
Official wording
2.4(C)(12) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s notes
The person in charge is not ensuring that employees are properly sanitizing equipment or utensils.
PIC was not knowledgeable of:
1. Empty chemical supply for mechanical dish machine
2. How to test concentration of chlorine supply to equipment
3. Able to resolve improper sanitation of equipment and utensils
Addressed with VOA staff member Allen, who properly resolved issue.
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.
4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria
Inspector’s notes
A chemical sanitizer was unregistered or improperly used.
Observed 0 ppm chlorine solution produced at final rinse in mechanical dish machine.
Chemical container observed empty. VOA staff replaced chemical supply.
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.
The physical facilities were not maintained in good repair.
Observed missing floor tiles throughout warewashing area. VOA staff member indicated tiles were removed in November 2024. Provide necessary repairs to flooring within 60 days of inspection.
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.
Official record from Cincinnati Health Department, Sep 25, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 22, 2025
Approved - Minor Violations
2 recorded violations
notedCode 3.2(J)Contamination
Official wording
3.2(J) - VII. Protection from Contamination - Food Contact with equipment and utensils
Inspector’s notes
Food is contacting an unclean surface.
canned food in cartons at front door unattended, had operator store it in storage area
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.
The physical facilities are not cleaned as often as necessary to keep them 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.
Official record from Cincinnati Health Department, Jan 22, 2025 · Original Source
COMPLAINT - COMPLAINT
Jan 22, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 22, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 20, 2024
Approved - Minor Violations
4 recorded violations
notedCode 6.1(C)(1)Facility maintenance
Official wording
6.1(C)(1) - Facilities: Floor and wall junctures - coved, and enclosed or sealed
Inspector’s notes
Floor and wall junctures not coved or not closed to no larger than =1/32 in. Re-secure baseboards by walk in cooler
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.
Working containers of poisonous/toxic materials are not labeled.
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.
The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable. Repair holes in walls in dish room. Replace cracked floor tiles
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.
Outdoor refuse/recyclables/returnables receptacles are not covered with tight fitting lids or doors.
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.
Official record from Cincinnati Health Department, Aug 20, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 2, 2024
Abated On-Site
3 recorded violations
notedCode 3717-1-06.0(A)(1)(a)Cleaning and sanitizing
Official wording
"3717-1-06.0(A)(1)(a) - Violation - Facilities-floors, walls, ceilings Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted."
Inspector’s notes
"Facilities-floors, walls, ceilings
Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted. Seal all holes and gaps in walls in dish room, especially along baseboards"
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.
notedCode 3717-1-03.4(G)(2)Food source and labeling
Official wording
"3717-1-03.4(G)(2) - Violation - RTE TCS, date marking-prepared in processing plant Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked."
Inspector’s notes
"OBSERVATION: RTE TCS, date marking-prepared in processing plant
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked. Open packages of Balogna with no discard date
CORRECTIVE ACTION: PIC to assure all open processed foods held > 24 hours have a DISCARD DATE"
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.
"3717-1-06.4(F) - Violation - Facilities: Mops: Drying After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies."
Inspector’s notes
"Facilities: Mops: Drying
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies."
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.