ROUTINE - CRITICAL CONTROL POINT
Feb 26, 2025
2 recorded violations
Official wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s notes
No manager had Ohio manager certification in food protection.
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 cheese and cut tomatoes holding between 45-47°F for less than 4 hours. Food was moved to a refrigerator that was maintaining proper temperature and maintenance arrived on site to look at refrigerator. Ensure refrigerator does not have TCS food in it until it can be adjusted to ensure that TCS food is maintained below 41°F
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, Feb 26, 2025 · Original Source