ROUTINE - CRITICAL CONTROL POINT
Jul 7, 2026
7 recorded violations
Official wording
3.2(M)(5) - Wiping cloths - use limitation
Inspector’s notes
Container of wiping cloth solution is stored on the floor or in a manner that allows for contamination of food, utensils, equipment, linens and single use articles. Observed the wiping cloth solution was stored on the floor of the kitchen. Ensure the wiping cloth solution is stored off of the floor. PIC moved the wiping cloth solution so that it was not on the floor. +COS
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
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough. Observed a buildup of residue inside of the soda gun receptical. Ensure the soda gun receptacle is cleaned more frequently and maintained 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
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. Observed pots of chili that were prepared on 7/6 that were not properly date marked. Ensure refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is properly date marked. PIC date marked all of the chili. +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 wording
3.2(C)(1)(b) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
The food facility is not preventing cross contamination between different types of raw animal products. Observed ground beef stored above bacon in the walk-in cooler. Ensure raw animal products are stored according to the cooking temperatures with the highest cooking temperatures on the bottom. PIC moved the bacon so that it was above the ground beef. +COS
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
3.2(M)(2)(a) - Wiping cloths - use limitation
Inspector’s notes
Wet wiping cloth was not maintained in a sanitizer solution between uses. Observed wet wiping clothes that were stored in a sanitizer solution that was below the proper concentration. Ensure wet wiping cloths are stored in a sanitizer solution that is at the proper concentration. PIC refilled the buckets with sanitizer solution that was at the proper concentration. +COS
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
4.4(Q)(2)(4) - Temperature Measuring Devices and Food Monitoring Devices - Calibration
Inspector’s notes
Utensils, temperature measuring, or pressure measuring devices were not kept in good repair and/or calibration. Observed an ambient air thermometer in the reach-in prep cooler that was broken. Ensure the reach-in prep cooler is supplied with a functional ambient air thermometer.
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
2.3(D) - Hair restraints, effectiveness
Inspector’s notes
Food employee(s) did not have their hair effectively restrained by wearing a hair covering.
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 record from Cincinnati Health Department, Jul 7, 2026 · Original Source