ROUTINE - STANDARD INSPECTION
Feb 5, 2026
2 recorded violations
Official wording
3.4(I)(2) - VI. Time/Temperature Controlled Safety Food - Time as a public health control
Inspector’s notes
Not following requirements for the 4 hour time as a public health control. Observed cups of nacho cheese sitting at room temperature. No procedure or time stamps in place. Not approved for time as public health control in a risk level 3 stand. Discarded all cheese cups. +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)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
Inspector’s notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F. Observed cheese in individual cups not in proper hot holding equipment. Discarded all cheese cups and replaced with shelf stable cheese. +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 record from Cincinnati Health Department, Feb 5, 2026 · Original Source