ROUTINE - STANDARD INSPECTION
Sep 13, 2026
2 recorded violations
Official wording
2.4(C)(4) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s notes
The person in charge was not ensuring that employees were effectively cleaning their hands as required. Observed non-functioning hand sink at time of inspection. Manager was able to repair sink on site to ensure proper handwashing.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s notes
TCS foods were being held at temperatures >41° F. Observed pico for nachos at 50 degrees. Had PIC remove metal pan under and add ice to help cool salsa.
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, Sep 13, 2026 · Original Source