ROUTINE - STANDARD INSPECTION
Oct 1, 2026
4 recorded violations
Official Wording
3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Date marking was not done in a consistent manner according to the code. Observed missing discard dates on items. Items were correctly date marked.
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
4.2(G)(1) - Food temperature measuring devices.
Inspector’s Notes
The operator did not have a food thermometer readily accessible.
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
3701-21-25 (K) - Person in Charge Certification in Food Protection FSO
Inspector’s Notes
No person in charge certified in food protection was at the FSO where it is needed.
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
3.2(K) - In-use utensils - between-use storage
Inspector’s Notes
In-use utensils are improperly stored. Observed utensils placed on towel in between uses. Towels are absorbent. Place utensils in dry clean location between uses.
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, Oct 1, 2026 · Original Source