ROUTINE - CRITICAL CONTROL POINT
Sep 11, 2026
5 recorded violations
Official wording
3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition
Inspector’s notes
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Observed expired cooked Beef--Discarded. PIC to assure all TCS foods are disposed of as per Ohio Food Code
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
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. Observed puddled water in bottom of Continental cooler-repair
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 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 open package of Vegetarian Chorizo. PIC to assure all open processed and prepared TCS Foods held > 24 hours have a DISCARD DATE. +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
4.8(G)(2) - Kitchenware and Tableware - Handling
Inspector’s notes
Knives, forks, and spoons that are not prewrapped were not presented so that only the handles are touched by employees or consumers. Store plastic forks inverted/handles up
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
5.4(P) - Maintaining Refuse Areas and Enclosures
Inspector’s notes
A storage area and enclosure for refuse, recyclables, or returnables is to be maintained clean and free of unnecessary items, that is nonfunctional or longer used; and litter. Observed grease atop and overflowing from grease Bin --Clean and maintain clean
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 issuesOfficial record from Cincinnati Health Department, Sep 11, 2026 · Original source