ROUTINE - STANDARD INSPECTION
Sep 13, 2026
3 recorded violations
Official wording
5.1(P)(1) - Preventing a Cross Connection
Inspector’s notes
A cross connection is present onsite. Observed a cross connection between the chemical dispensing hoses and the filled three compartment sinks. Ensure an air gap is maintained between the chemical dispensing hoses and the filled three compartment sink. PIC moved the hoses as to eliminate the cross connection and will cut the hoses shorter.
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
3.4(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 being held at temperatures 45° F. Ensure TCS foods are being held at temperatures <41° F. PIC turned the cooler temperature down. TCS food began maintaining temperatures <41° F.
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
3.4(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. Observed pizzas being in hot holding at 120°F. Ensure TCS foods are being hot held at temperatures <135° F. PIC turned up the hot holding unit. TCS foods began maintaining temperatures <135° F.
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, Sep 13, 2026 · Original Source