ROUTINE - STANDARD INSPECTION
Sep 8, 2026
1 recorded violation
Official wording
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed ice buildup in a walk-in freezer on the floor and wall. Freezers must be maintained in good condition. Excessive ice buildup may indicate a malfunctioning refrigeration system, door seal failure, or improper defrosting.
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, Sep 8, 2026 · Original Source