ROUTINE - STANDARD INSPECTION
May 7, 2026
4 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. Observed manager certification but no Ohio department of Health certification.
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 pizza ingredients at 60 degrees in pizza prep cooler. Had PIC remove and place in functioning cooler.
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(Q) - Food Storage: Preventing Contamination from the Premises
Inspector’s notes
Food items are not protected from contamination during storage. Observed boxes of food stored on the floor in walk-in cooler. Store on shelves or at least 6 inches off floor.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial 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. Reach in coolers need to be equipped with internal thermometers.
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, May 7, 2026 · Original Source