Cincinnati, OH

Bruegger's Bagels #3851

Name: Bruegger's Bagels #3851
Address: 3515 Columbia Pkwy, Cincinnati, OH

3515 Columbia Pkwy

Last inspected May 21, 2025 · View Map ↗ · Compare ↗

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Approved - Minor Violations

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

5 inspections

ROUTINE - STANDARD INSPECTION

May 21, 2025

Approved - Minor Violations

4 recorded violations

notedCode 5.1(B)(1)Cleaning and sanitizing

Official wording

5.1(B)(1) - Approved System and Cleanable Fixtures

Inspector’s notes

Plumbing system is not designed, constructed, and installed according to the Ohio building code. Observed y splitter on mop sink faucet.

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 problems

notedCode 3.4(F)(1)(b)Food temperature

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 milk holding at 45ºF in display refrigerator. Milk was moved to a refrigerator maintaining proper temperature. +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 temperature

notedCode 6.4(B)(1)Cleaning and sanitizing

Official wording

6.4(B)(1) - Cleaning- Frequency and Restrictions

Inspector’s notes

The physical facilities are not cleaned as often as necessary to keep them clean. Observed build up of food splatter on walls around egg machine and behind countertop assembly refrigerators.

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 problems

notedCode 4.4(A)(2)Equipment and utensils

Official wording

4.4(A)(2) - Equipment - Good Repair and Proper Adjustment

Inspector’s notes

Equipment components were not intact, tight or properly adjusted. Observed ice build up in display refrigerator that was not holding TCS food below 41ºF. Do not place TCS food back in unit until it can be ensured that TCS food will be maintained below 41ºF. Observed ice coming from pipes from fans in walk in freezer.

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 issues

Official record from Cincinnati Health Department, May 21, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Nov 20, 2024

Approved - Minor Violations

6 recorded violations

notedCode 5.1(S)(2)Water, plumbing, and sewage

Official wording

5.1(S)(2) - Plumbing system

Inspector’s notes

Plumbing system is not maintained in good repair. Observed sprayer and handwashing sink that were continuously dripping.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode 5.1(B)(1)Cleaning and sanitizing

Official wording

5.1(B)(1) - Approved system and cleanable fixtures

Inspector’s notes

Plumbing system is not designed, constructed, and installed according to the Ohio building code. Observed y splitter on mop sink with backflow device not designed to have continuous pressure on it.

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 problems

notedCode 2.4(A)(1)Permits, training, and postings

Official wording

2.4(A)(1) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility

Inspector’s notes

No person in charge present in the food facility. Upon arrival, there was no PIC. PIC arrived back at facility.

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 issues

notedCode 6.4(A)Facility maintenance

Official wording

6.4(A) - Facilities: Maintenance: Good repair

Inspector’s notes

The physical facilities were not maintained in good repair. Observed exposed wood surfaces under counter where laminate is missing.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

notedCode 6.4(B)(1)Cleaning and sanitizing

Official wording

6.4(B)(1) - Facilities: Cleaning: Frequency

Inspector’s notes

The physical facilities are not cleaned as often as necessary to keep them clean. Observed build up of food debris on wall near egg maker.

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 problems

notedCode 6.3(C)(2)Other

Official wording

6.3(C)(2) - Facilities: Employee accommodations: Location

Inspector’s notes

Lockers or other suitable facilities are located in an area area where contamination of food, equipment, utensils, linens, or single-service or single-use articles can occur. Observed open beverage on prep table and phone on cutting board. Items were moved and facility was instructed to clean and sanitize cutting board. CORRECTED ON SITE

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Cincinnati Health Department, Nov 20, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Jul 10, 2024

Approved - Minor Violations

3 recorded violations

notedCode 5.1(B)(1)Cleaning and sanitizing

Official wording

5.1(B)(1) - Approved system and cleanable fixtures

Inspector’s notes

Plumbing system is not designed, constructed, and installed according to the Ohio building code. Observed y-splitter on mop sink.

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 problems

notedCode 6.4(B)(1)Cleaning and sanitizing

Official wording

6.4(B)(1) - Facilities: Cleaning: Frequency

Inspector’s notes

The physical facilities are not cleaned as often as necessary to keep them clean. Observed build up of food debris on walls, dust on ceiling.

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 problems

notedCode 4.4(A)(2)Equipment and utensils

Official wording

4.4(A)(2) - Equipment, good repair, doors, seals

Inspector’s notes

Equipment components were not intact, tight or properly adjusted. RIC was not repaired to maintain food below 41ºF. PIC presented work order to have RIC repaired and RIC was observed empty.

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 issues

Official record from Cincinnati Health Department, Jul 10, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Jun 17, 2024

Not In Compliance

4 recorded violations

notedCode 3.4(F)(1)(b)Food temperature

Official wording

3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding

Inspector’s notes

TCS foods were being held at temperatures >41° F. Observed cream cheese holding at 47-51°F in reach in cooler that had been in refrigerator for an hour per food employee and refrigerator had been holding food in temperature 4 hours prior per food employee. Food was moved to a refrigerator maintaining proper temperature.

In plain English

More about food kept at an unsafe temperature

notedCode 5.1(B)(1)Cleaning and sanitizing

Official wording

5.1(B)(1) - Approved system and cleanable fixtures

Inspector’s notes

Plumbing system is not designed, constructed, and installed according to the Ohio building code. Observed y-splitter on mop sink.

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 problems

notedCode 6.4(B)(1)Cleaning and sanitizing

Official wording

6.4(B)(1) - Facilities: Cleaning: Frequency

Inspector’s notes

The physical facilities are not cleaned as often as necessary to keep them clean. Observed build up of food debris on cabinets, walls behind food prep counters, and dust on ceiling grates.

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 problems

notedCode 4.4(A)(2)Equipment and utensils

Official wording

4.4(A)(2) - Equipment, good repair, doors, seals

Inspector’s notes

Equipment components were not intact, tight or properly adjusted. Two door refrigerator was not maintaining TCS foods below 41°F and had observable build up of ice inside. TCS foods were moved to another refrigerator. Do not place TCS foods back into unit until it is adjusted or repaired to maintain TCS foods below 41°F.

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 issues

Official record from Cincinnati Health Department, Jun 17, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Jan 9, 2024

Not Abated

3 recorded violations

notedCode 3701-21-03Equipment and utensils

Official wording

"3701-21-03 - Violation - Approval of Facility Layout and Equipment Specifications Facility constructed, remodeled, or equipment installed without prior written approval from the licensor."

Inspector’s notes

"Observed new oven in facility. Review of facility layout and equipment changes is needed prior to making the changes."

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 issues

notedCode 3717-1-06.4(B)(1)Cleaning and sanitizing

Official wording

"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."

Inspector’s notes

"Observed build up of dust on ceiling."

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 problems

notedCode 3717-1-04.5(A)(1)Cleaning and sanitizing

Official wording

"3717-1-04.5(A)(1)(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."

Inspector’s notes

"OBSERVATION: Observed vegetable debris on slicer. CORRECTIVE ACTION: Slicer was taken to dishwashing set up to be washed, rinsed, and sanitized."

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 problems

Official record from Cincinnati Health Department, Jan 9, 2024 · Original Source