ROUTINE - CRITICAL CONTROL POINT
Jun 25, 2026
4 recorded violations
Official 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 several food items stored in the reach-in cooler and the line reach-in cooler that were at temperatures >41° F. Ensure TCS foods are being held at temperatures <41° F. PIC moved the food items to a cooler holding adequate ambient air temperatures. +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
3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Ready-to-eat food was not protected from cross-contamination by raw animal food. Observed raw meatballs stored above cheese in a reach-in cooler in the back prep area. Ensure coolers are organized by cooking temperatures with the highest cooking temperature items on the bottom. PIC organized the cooler with the cheese above the meatballs.
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
3.1(L) - V. Food from Approved Source - Package Integrity - Specifications for Receiving
Inspector’s notes
Food packaging does not protect food from contamination. Observed several canned goods that had dents on the sealing surfaces of the cans. Ensure canned goods with dents on the sealing surfaces of the cans are discarded or returned. PIC discarded the canned goods.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. Observed a reach-in cooler and a line cooler that was not holding adequate ambient air temperatures. Ensure the coolers are serviced so they can hold adequate ambient air temperatures capable of keeping cold foods at temperatures <41° F.
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, Jun 25, 2026 · Original Source