ROUTINE - CRITICAL CONTROL POINT
Jul 8, 2026
7 recorded violations
Official wording
4.4(Q)(3) - Ambient Air Temperature, Water Pressure, and Water Temperature Devices - Good Repair/Calibration
Inspector’s notes
Ambient air temperature, water pressure, and water temperature measuring devices were not maintained in good repair and be accurate within the intended range of use. Observed mechanical dish machine thermometer in disrepair. Provide necessary repairs and/or replace.
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(E)(1) - VI. Time/Temperature Controlled Safety Food - Cooling methods
Inspector’s notes
The operator is not using an effective method for cooling. Observed ice used as means for suplemental cooling at egg station cooler (internal ambient air temperature of 63F observed). Discontinue practice.
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(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s notes
Sanitizer concentration is not being monitored. Observed improper sanitizer concentration in use at bar 3-comp sink.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
3.4(F)(2) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding of In-Shell Eggs
Inspector’s notes
Raw shell eggs are not maintained in ambient air at 45°F. Observed large supply of shell eggs held at 57F+. PIC indicated product was placed into service within 1 hour of observed temperature. Product relocated to supplemental refrigeration.
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
2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products
Inspector’s notes
Employees were eating, drinking or using tobacco in non-designated areas. Observed employee drink improperly stored in food storage equipment.
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
7.1(A) - X. Chemical - Storage: Separation
Inspector’s notes
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. Observed various chemicals stored with restroom supplies in hallway. PIC to ensure all chemicals are properly stored within facility.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. Observed egg station cooler holding >41F. Provide necessary repairs. PIC to ensure equipment is operating to manufacturer's specifications prior to next usage. Supplemental refrigeration to be used interimly.
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, Jul 8, 2026 · Original Source