ROUTINE - CRITICAL CONTROL POINT
Aug 20, 2026
3 recorded violations
Official wording
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s notes
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination. Observed single use items stored under hand soap dispenser where contamination could occur. Had employee move items away from soap.
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(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 Larosa pizza sauce in a metal pan at room temp with no 4 hour labeling. Leftover sauce must be tossed by end of game. PIC labeled pizza station with time.
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. Pizza prep table not maintained in good repair. Refrigeration not working.
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 record from Cincinnati Health Department, Aug 20, 2026 · Original Source