ROUTINE - STANDARD INSPECTION
Nov 27, 2023
2 recorded violations
Official wording
"3717-1-04.2(A) - Violation - Equipment-Cooling, Heating, and Holding Capacities There is not adequate equipment for cooling, heating or holding food. "
Inspector’s notes
"Equipment-Cooling, Heating, and Holding Capacities There is not adequate equipment for cooling, heating or holding food. Insufficient heat lamps to hold foods (at grill)"
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
"3717-1-03.4(F)(1)(a) - Violation - TCS-Hot Holding TCS foods were being hot held at temperatures <135° F or a roast <130° F."
Inspector’s notes
"OBSERVATION: TCS-Hot Holding TCS foods were being hot held at temperatures <135° F Chicken tenders held at 128 degrees F --reheated CORRECTIVE ACTION: Maintain hot TCS foods at 135 degrees F or above"
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, Nov 27, 2023 · Original Source