ROUTINE - CRITICAL CONTROL POINT
Apr 25, 2026
2 recorded violations
Official wording
3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
Inspector’s notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F. Observed chicken in a hot holding unit that was at 110° F. Ensure food that is being hot held is at temperatures <135° F or a roast <130° F. PIC discarded of the out of temperature chicken. +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(M)(2)(a) - Wiping cloths - use limitation
Inspector’s notes
Wet wiping cloth was not maintained in a sanitizer solution between uses. Observed a wiping cloth stored in a solution of water and sanitizer that was not at the proper concentration of sanitizer. Ensure wiping clothes are stored in water with the proper concentration of sanitizer. PIC made a new solution of sanitizer and water. +COS
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, Apr 25, 2026 · Original Source