ROUTINE - STANDARD INSPECTION
Feb 26, 2026
2 recorded violations
Official wording
4.2(G)(1) - Food temperature measuring devices.
Inspector’s notes
The operator did not have a food thermometer readily accessible. Operator purchased new thermometer by end of inspection.
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(J) - Sanitizing solutions - Testing Devices
Inspector’s notes
There is no test kit available for measuring the concentration of the sanitizer. Spoke with operator about purchasing new test strips. Operator purchased new strips online.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Cincinnati Health Department, Feb 26, 2026 · Original Source