ROUTINE - CRITICAL CONTROL POINT
Apr 10, 2026
4 recorded violations
Official wording
3.4(K)(4) - Reduced oxygen packaging without a variance
Inspector’s notes
A commercially prepackaged, frozen, RTE Food that was labeled to keep frozen until time of use was not maintained frozen before, during, and after packaging. PRIOR To thawing frozen ROP fish, either cut hole in cryovac wrapper or remove it from wrapper completely
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Ready-to-eat food was not protected from cross-contamination by raw animal food. Discontinue storing whole raw eggs above piles food and RTF
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
4.5(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. Iced Tea nozzles are soiled--Tea discarded. PIC to assure Iced Tea nozzles are disassembled, washed and sanitized
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 shredded chicken held at 54 degrees F atop Ice. When using an Ice Bath assure containers of food are submerged in Ice up to product line verses similar atop Ice. Maintain cold TCS Foods at 41 degrees 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, Apr 10, 2026 · Original Source