ROUTINE - STANDARD INSPECTION
Sep 24, 2026
2 recorded violations
Official wording
3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked. Observed a bottle of half and half that was not properly date marked. Ensure all ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is properly date marked. PIC date marked the half and half.
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
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s notes
Food-contact surfaces were not clean to the sight and touch. Observed a buildup of suspected mold on the interior food contact surfaces of the ice machine. Ensure the interior food contact surfaces of the ice machine are clean to the sight and touch. PIC turned off the ice machine and discontinued using the ice from the unit. PIC will use the ice from the upstairs unit until it can be cleaned.
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 record from Cincinnati Health Department, Sep 24, 2026 · Original Source