ROUTINE - CRITICAL CONTROL POINT
Aug 12, 2026
3 recorded violations
Official wording
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s notes
Sanitizer concentration is not being monitored. Observed inadequate QAC sanitizing solution in 3-comp sinks (main floor/basement). PIC to ensure proper water temperature is used to achieve compliant concentration. +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.
More about chemicals stored or used unsafelyOfficial wording
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 0ppm chlorine solution produced at final rinse (bar dish machine). Discontinue usage of equipment until necessary repairs are completed and operating to manufacture's specifications. Supplemental warewashing to be used in the interim. +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.
More about chemicals stored or used unsafelyOfficial wording
3.4(E)(1) - VI. Time/Temperature Controlled Safety Food - Cooling methods
Inspector’s notes
The operator is not using an effective method for cooling. Observed inadequate ice bath solution for TCS foods. PIC adjusted setup to achieve compliant temperature. +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, Aug 12, 2026 · Original Source