ROUTINE - CRITICAL CONTROL POINT
Jun 11, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jun 11, 2026 · Original Source
Cincinnati, OH
Federal Reserve Bank Cafe
150 E 4th St
Last inspected Jun 11, 2026 · View Map ↗ · Compare ↗
Approved - No 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
6 inspectionsROUTINE - CRITICAL CONTROL POINT
Dec 10, 2025
Approved - Minor Violations
1 recorded violation
notedCode 6.4(N)(1)Facility maintenance
Official wording
6.4(N)(1) - Maintaining premises: unnecessary items and litter.
Inspector’s notes
There are unnecessary or nonfunctional items and /or litter on the premises. Remove/repair/replace nonfunctional pieces of equipment from facility. 1. Vulcan stationary ice bin adjacent to ice machine 2. Vulcan fryer main kitchen line.
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, Dec 10, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 16, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jul 16, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 19, 2025
Approved - Minor Violations
3 recorded violations
notedCode 3.4(I)(1)Food temperature
Official wording
3.4(I)(1) - VI. Time/Temperature Controlled Safety Food - Time as a public health control
Inspector’s notes
Written procedures for time as a public health control improper or unavailable. PIC to provide written procedures to this agency for authorization. Facility currently conducts 2 periods of food service, less than 4hrs in duration.
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 temperaturenotedCode 4.4(L)Food temperature
Official wording
4.4(L) - VII. Protection from Contamination - Mechanical Warewashing - Hot Water Sanitization Temperatures
Inspector’s notes
The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils. Observed article surface temperature <160F. Provide necessary repairs. Supplemental warewashing to be used interimly.
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 temperaturenotedCode 4.4(J)Food temperature
Official wording
4.4(J) - Mechanical warewashing: Wash Solution Temperature
Inspector’s notes
The wash solution temperature in a spray type warewasher was insufficient. Observed wash temperature of 145-150F on high temperature, mechanical dish machine. Equipment placard indicates minimum wash temperature of 160F. Provide necessary repairs.
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, Feb 19, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 23, 2024
Approved - Minor Violations
5 recorded violations
notedCode 3.4(G)(2)Food temperature
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 various RTE, TCS foods with no date mark. PIC to ensure all opened RTE, TCS foods within facility are properly date marked, per 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 temperaturenotedCode 4.5(A)(1)Contamination
Official wording
4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness
Inspector’s notes
Food-contact surfaces were dirty. Observed meat slicer soiled with food residues. PIC cleaned and sanitized equipment. PIC to ensure all equipment food contact surfaces are properly cleaned and sanitized, when required.
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 contaminationnotedCode 3.2(Q)Other
Official wording
3.2(Q) - Food Storage
Inspector’s notes
Food items are not protected from contamination during storage. Observed boxed food items stored directly on freezer flooring.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4.5(D)Cleaning and sanitizing
Official wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s notes
Nonfood-contact surfaces are not cleaned frequently enough. Observed: 1. Various cooler gaskets soiled with moderate residues. 2. Interiors of cooler soiled with food debris. 3. Equipment surfaces soiled. Increase cleaning frequency and maintain clean.
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 problemsnotedCode 6.4(N)Facility maintenance
Official wording
6.4(N) - Maintaining premises: unnecessary items and litter.
Inspector’s notes
There are unnecessary or nonfunctional items and /or litter on the premises. Observed numerous unnecessary/nonfunctional items within facility. Repair, replace or remove all.
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, Jul 23, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 15, 2023
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 15, 2023 · Original Source