ROUTINE - STANDARD INSPECTION
Apr 15, 2026
7 recorded violations
Official wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s notes
No manager had Ohio manager certification in food protection.
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.
More about paperwork, training, or posting issuesOfficial wording
5.1(L)(1) - III. Preventing Contamination by Hands - Handwashing Sinks - Location and Placement
Inspector’s notes
Handwashing facility is not located to allow convenient use by employees. The handwashing sink is located in an inconvenient area. The space between the serving table and the three-compartment sink is too narrow, making access difficult.
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 wording
901:3-4-16(C) - Person in Charge Certification in Food Protection RFE
Inspector’s notes
The person in charge did not have person in charge certification in food protection training for risk level I (not micromarkets), II, III, and IV retail food establishments and high risk mobiles for the reasons provided in 3701-21-25(K) of Administrative Code.
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.
More about paperwork, training, or posting issuesOfficial wording
4.8(F) - Storage - Excluded Locations
Inspector’s notes
Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area. Observed paper towels stored adjacent to the handwashing sink with exposure to moisture. All single-use items must be stored in a clean, dry area at least 6 inches off the floor and protected from moisture and other sources of contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
2.4(C)(15) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s notes
Employees are not properly trained in food safety, including allergy awareness.
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.
More about paperwork, training, or posting issuesOfficial 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. Chicken nuggets were found at an internal temperature of 100°F during inspection. Documentation indicates the product was delivered at 11:00 AM at 165°F; however, by 12:30 PM, the temperature had fallen below safe hot holding requirements.
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(N)(1) - Maintaining premises: unnecessary items and litter.
Inspector’s notes
There are unnecessary or nonfunctional items and /or litter on the premises. Unnecessary items were observed in the kitchen, cooler, gas stove, and fryer.
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 record from Cincinnati Health Department, Apr 15, 2026 · Original Source