ROUTINE - CRITICAL CONTROL POINT
May 26, 2026
5 recorded violations
Official wording
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s notes
Working containers of food are not properly labeled. Observed working containers of sauces and spices throughout the kitchen that were not properly labeled. Ensure food items removed from their original packaging and are not easily identifiable are labeled with the common name of the food item.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. Observed rice in the reach-in cooler in the back of the kitchen that did not have proper date marking. Ensure refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is properly date marked. PIC date marked the rice. +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 temperatureOfficial 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 sauces that were stored in an out of temperature cooler and were >50° F. Ensure TCS foods are being held at temperatures <41° F. PIC discarded of the sauces. +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 temperatureOfficial 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 rice and salsa stored uncovered in the reach-in cooler in the back of the kitchen. Ensure food is stored wrapped or in covered containers. PIC covered the rice and salsa. +COS
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(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. Observed a reach-in cooler with ambient air temperatures that were >50° F. Ensure the cooler is repaired to be able to keep ambient air temperatures <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 issuesOfficial record from Cincinnati Health Department, May 26, 2026 · Original Source