ROUTINE - STANDARD INSPECTION
Oct 28, 2026
5 recorded violations
Official 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. Observed missing ambient-air, internal thermometers within various refrigeration units. PIC to ensure all mechanical refrigeration food storage units are supplied with thermometers.
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(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s Notes
Food items are not protected from contamination during storage. Observed various containers of covered foods stored on walk in cooler flooring. Discontinue practice. PIC relocated items to appropriate storage.
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(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s Notes
Food is stored unwrapped or in uncovered containers. Observed various RTE, TCS foods stored unwrapped/uncovered within facility. PIC covered items. PIC to ensure all required foods are properly wrapped/covered within facility.
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
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/end of cycle. PIC indicated service request for diagnostics/necessary repairs would be placed. Discontinue usage of equipment until necessary repairs are completed. Supplemental manual warewashing to be performed in the interim. PIC to provide copy of service invoice demonstrating equipment is operating to manufacturer specifications.
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(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. Observed various foods stored in main block cooler held >41F. Equipment was unplugged. PIC indicated foods observed were pulled from supplemental mechanical refrigeration within 1hr of inspection. PIC to ensure all TCS foods achieved compliant holding temperature prior to service.
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, Oct 28, 2026 · Original Source