ROUTINE - STANDARD INSPECTION
Jul 30, 2026
7 recorded violations
Official wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough The shelves Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris.
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
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s notes
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination. In the storage area.
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.
More about equipment or utensil issuesOfficial wording
3.1(L) - V. Food from Approved Source - Package Integrity - Specifications for Receiving
Inspector’s notes
Food packaging does not protect food from contamination. Dented cans of food . Discard all the dented unsafe cans of food .
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
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. Dust covers the celing attachments. clean the celing attachments maintain 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.
More about cleaning or sanitizing problemsOfficial wording
6.1(J) - Heating, ventilating, and air conditioning system vents
Inspector’s notes
HVAC air intake or exhaust vents contaminating food, equipment, or utensils.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
4.1(H) - Nonfood Contact Surfaces - Cleanability
Inspector’s notes
Nonfood-contact surfaces were not designed and constructed to allow easy cleaning and to facilitate maintenance. Shelves are not designed to allow easy cleaning,. Reseal the shelves or paint to make the surfaces cleanable.
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
4.8(E)(1) - Equipment, Utensils, Linens - Storage
Inspector’s notes
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination. Cleaned utensils, food , equipments to store inside dirty containers. Single item is directly on the floor in the storage area. All cleaned equipments utensils, silverware, single use items shall be stored six inches from the floor on a clean, dry place not exposed to moisture or contamination.
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.
More about equipment or utensil issuesOfficial record from Cincinnati Health Department, Jul 30, 2026 · Original Source