ROUTINE - CRITICAL CONTROL POINT
May 21, 2025
7 recorded violations
Official wording
6.1(K)(2) - Insect Control Devices - Design and Installation
Inspector’s notes
Insect control devices are improperly located. Observed many gnat/fly sticky traps hanging to close or over food equipment, storage, and cleaning areas. Spoke with PIC to have them removed and placed in spots where bugs cannot fall onto equipment/food.
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.
More about signs of rodents or insectsOfficial wording
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s notes
TCS foods were being held at temperatures >41° F. Main fridge with milk was running warm (54 degrees) after being opened multiple times. Not getting down to temperature quick enough. Revisiting to see repaired fridge.
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
4.5(B)(4)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s notes
Food storage equipment is not cleaned frequently enough. Observed flour container with buildup on outside. Non-TCS containers like flour, sugar, baking goods should be cleaned between each refill.
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.
More about food not protected from contaminationOfficial 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. Couple of canned goods with heavy dents in the sealed portion of the can. Please return or deny majorly dented cans due to breaking the seals and reducing shelf life of can.
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
6.2(J) - Ventilation - mechanical
Inspector’s notes
The HVAC system was not keeping rooms adequately ventilated. Observed ventilation system not being utilized while cooking was in progress. Turned on ventilation system and temperature of kitchen dropped durastically from oven being used. Please use if cooking on stove top or if there's a lot of heat being produced from the oven.
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.
More about building upkeep issuesOfficial wording
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. Missing internal thermometers for reach in fridges, please purchase ambient air thermometers to keep track of temperatures when digital display may be inaccurate or not working.
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
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. Fridge with milk is not getting down to temperature quick enough and needs repaired. Freon may need to be replaced.
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, May 21, 2025 · Original Source