ROUTINE - STANDARD INSPECTION
Mar 31, 2026
3 recorded violations
Official wording
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. The front storage coolers did not have temperature gauges within. Ensure that all coolers have equipment thermometers within.
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(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Date marking was not done in a consistent manner according to the code. Observed prepped food items in the walk-in cooler bearing only the prep the date. The expiration date is required. Do not exceed six (6) days beyond the prep/slicing/opening date when establishing the expiration date.
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
4.2(D) - Ventilation hood systems- Adequacy
Inspector’s notes
Ventilation systems were inadequate. Observed minimal vacuum negative pressure at all ventilation hoods. Resolve the issue for improved vacuum effect.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Cincinnati Health Department, Mar 31, 2026 · Original Source