ROUTINE - STANDARD INSPECTION
Nov 4, 2026
2 recorded violations
Official 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 TCS foods, held in small dairy refrigerator, at 46F+. PIC indicated items observed were placed into service 2 hours prior to inspection. Product was relocated to supplemental refrigeration. PIC to ensure all foods are <=41F prior to public consumption.
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
4.1(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 record from Cincinnati Health Department, Nov 4, 2026 · Original Source