ROUTINE - CRITICAL CONTROL POINT
Apr 25, 2026
Approved - Minor Violations
1 recorded violation
notedCode 3.4(I)(2)Food temperature
Official wording
3.4(I)(2) - VI. Time/Temperature Controlled Safety Food - Time as a public health control
Inspector’s notes
Not following requirements for the 4 hour time as a public health control. Recorded temperature for Turtles was 160 degrees F for food items coming from separate Booth. Temperature observed was 115. PIC required to monitor pre-temperatures recorded prior to placing in TILT
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, Apr 25, 2026 · Original Source