Cincinnati, OH

Center Hub Deli & Catering

Name: Center Hub Deli & Catering
Address: 700 W Pete Rose Wy, Cincinnati, OH

700 W Pete Rose Wy

Last inspected Feb 20, 2025 · View Map ↗ · Compare ↗

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Approved - Minor Violations

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

ROUTINE - CRITICAL CONTROL POINT

Feb 20, 2025

Approved - Minor Violations

4 recorded violations

notedCode 4.5(D)Cleaning and sanitizing

Official wording

4.5(D) - Nonfood-contact surfaces - cleaning frequency

Inspector’s notes

Nonfood-contact surfaces are not cleaned frequently enough. Observed a buildup on the floor of the cooler next to kitchen entrance. It must be cleaned.

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 problems

notedCode 2.4(A)(3)Permits, training, and postings

Official wording

2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager

Inspector’s notes

No manager had Ohio manager certification in food protection.

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 issues

notedCode 4.4(D)Cleaning and sanitizing

Official wording

4.4(D) - Warewashing equipment: Cleaning Frequency

Inspector’s notes

Warewashing equipment and/or components were not cleaned throughout the day or before use. Observed a buildup on the 3-compartment sink. It must be cleaned.

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 problems

notedCode 6.4(D)(1)Cleaning and sanitizing

Official wording

6.4(D)(1) - Cleaning Ventilation Systems- Nuisance and Discharge

Inspector’s notes

Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials. Observed a buildup within the ventilation hood. It must be cleaned.

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 problems

Official record from Cincinnati Health Department, Feb 20, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Aug 13, 2024

Approved - Minor Violations

3 recorded violations

notedCode 4.5(A)(2)(3)Cleaning and sanitizing

Official wording

4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils

Inspector’s notes

Non-food contact surfaces are dirty. Observed food items on the floor behind the stove. Needs to be cleaned.

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 problems

notedCode 6.1(M)(3)Other

Official wording

6.1(M)(3) - Facilities

Inspector’s notes

Windows or doors were not protected against insects and rodents. Observed a gap under the back door. A door sweep must be installed to prevent the entrance of insects and rodents.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 3.4(F)(1)(b)Food temperature

Official wording

3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding

Inspector’s notes

TCS foods were being held at temperatures >41° F. Observed TCS foods being kept in the designated cooling cooler. TCS items that must be kept cold should be kept in a separate cooler to prevent their temperature from fluctuating with items that are being cooled.

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 temperature

Official record from Cincinnati Health Department, Aug 13, 2024 · Original Source

ROUTINE - STANDARD INSPECTION

Nov 7, 2023

Abated

2 recorded violations

notedCode 3717-1-04.8(E)(1)Contamination

Official wording

"3717-1-04.8(E)(1) - Violation - Equipment, linens, single-service items-storage. Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination."

Inspector’s notes

"Violation has been abated"

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 contamination

notedCode 3717-1-06.4(D)(1)Contamination

Official wording

"3717-1-06.4(D)(1) - Violation - Facilities: Ventilation systems: Cleaning Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials."

Inspector’s notes

"Violation has been abated"

In plain English

More about food not protected from contamination

Official record from Cincinnati Health Department, Nov 7, 2023 · Original Source

ROUTINE - STANDARD INSPECTION

Oct 24, 2023

Not Abated

2 recorded violations

notedCode 3717-1-06.4(D)(1)Contamination

Official wording

"3717-1-06.4(D)(1) - Violation - Facilities: Ventilation systems: Cleaning Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials."

Inspector’s notes

"Observed a build-up of dust on the ceiling vents. They must be cleaned. Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials."

In plain English

More about food not protected from contamination

notedCode 3717-1-04.8(E)(1)Contamination

Official wording

Inspector’s notes

"Observed single-use articles being stored on a shelf outdoors. All food-contact items must be stored indoors in a clean, dry space (6-inches from the floor). Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination."