ROUTINE - STANDARD INSPECTION
Sep 15, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 15, 2026 · Original Source
Cincinnati, OH
Constant Care Learning Center
647 East Epworth Av
Last inspected Sep 15, 2026 · View Map ↗ · Compare ↗
Approved - Violations Abated
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspectionsROUTINE - STANDARD INSPECTION
Sep 4, 2026
Not In Compliance
3 recorded violations
notedCode 3.4(F)(1)(b)Food temperature
Official 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 apple juice and minced garlic at 50F in reach in cooler with milk and other dairy products. Internal thermometer was reading at 50F and the gauge on the outside top was reading about 35F. Ensure to monitor TCS food temperatures to they are 41F or below to prevent contamination. Person in charge confirmed they would voluntarily discard TCS items in cooler. Will follow up.
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 temperaturenotedCode 4.4(A)(2)Equipment and utensils
Official wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. Observed cold holding unit not holding at 41F or below. Ensure equipment is kept in good repair to prevent contamination of food items.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 3.2(K)Equipment and utensils
Official wording
3.2(K) - In-use utensils - between-use storage
Inspector’s notes
In-use utensils are improperly stored. Observed paper cup stored in bin of sugar. Ensure to provide scoop with handle above the top of the food item within the container.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Cincinnati Health Department, Sep 4, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 13, 2025
Approved - Minor Violations
3 recorded violations
notedCode 3.2(D)Other
Official wording
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s notes
Working containers of food are not properly labeled. Unlabeled sugar and apple sauce containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 7.1(A)Chemicals
Official wording
7.1(A) - X. Chemical - Storage: Separation
Inspector’s notes
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. Chemicals were hanging and kept on shelf above hand washing sink. Keep all chemical away or below to prevent contamination.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelynotedCode 4.8(E)(2)(a)(b)Equipment and utensils
Official wording
4.8(E)(2)(a)(b) - Equipment, Utensils, Linens - Storage
Inspector’s notes
Clean equipment and utensils were not properly stored. Clean utensils stored in soiled container. Keep clean food contact surfaces in clean containers or space. Corrected on site.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Cincinnati Health Department, Nov 13, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 30, 2025
Approved - Minor Violations
3 recorded violations
notedCode 7.1(A)Chemicals
Official wording
7.1(A) - X. Chemical - Storage: Separation
Inspector’s notes
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. Chemical was hanging above 3 comp. sink in the kitchen. Keep all chemicals away or below from food and food contact surfaces to prevent contamination. REPEAT VIOLAION. Corrected on site.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelynotedCode 5.1(C)(1)Handwashing
Official wording
5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation
Inspector’s notes
Handwashing sink does not provide water at least 85° F. No hot water in kitchen hand washing sink or its taking too long to get hot.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 6.4(A)Facility maintenance
Official wording
6.4(A) - Repairing
Inspector’s notes
The physical facilities were not maintained in good repair. Caulk or fill all gaps in the kitchen by the floor and storage room on door fram or if any cracks or crevices must be caulked to prevent harborage of pests.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Cincinnati Health Department, Jul 30, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 29, 2025
Approved - Minor Violations
3 recorded violations
notedCode 7.0(B)Chemicals
Official wording
7.0(B) - X. Chemical - Poisonous/toxic material
Inspector’s notes
Working containers of poisonous/toxic materials are not labeled. Unlabeled chemical hanging above 3 comp. sink. Corrected on site.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelynotedCode 6.4(A)Facility maintenance
Official wording
6.4(A) - Facilities: Maintenance: Good repair
Inspector’s notes
The physical facilities were not maintained in good repair. Base board in the corner needed to be fixed and gap between wall and floor. REPEAT VIOLATION. Fix in 2 weeks.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesnotedCode 3.2(Y)Contamination
Official wording
3.2(Y) - Miscellaneous sources of contamination
Inspector’s notes
Miscellaneous sources of contamination observed. Observed dirty dishes in food prep.sink. Use food prep.sink to prepare food not for any other purpose to prevent contamination. Corrected on site.
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 record from Cincinnati Health Department, Jan 29, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 14, 2024
Approved - Minor Violations
4 recorded violations
notedCode 5.1(C)(1)Handwashing
Official wording
5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility
Inspector’s notes
Handwashing sink does not provide water at a temperature =100° F. Observed multiple hand sinks that did not provide warm water. Must fix sinks so that warm water is available for hand washing.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 6.4(D)(1)Cleaning and sanitizing
Official wording
6.4(D)(1) - Facilities: Ventilation systems: Cleaning
Inspector’s notes
Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials. Observed build-up of dust in the vents that are located in the kitchen. 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 problemsnotedCode 4.8(E)(2)(a)(b)Equipment and utensils
Official wording
4.8(E)(2)(a)(b) - Equipment, utensils, linens, single-service articles, and single-use articles - storage
Inspector’s notes
Clean equipment and utensils were not properly stored. Observed utensils stored in damaged containers and the handles were not facing the same way. Must be stored in a undamaged container and in proper way as to not accidental touch the food handling parts of the utensils.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 3.2(K)Equipment and utensils
Official wording
3.2(K) - In-use utensils - between-use storage
Inspector’s notes
In-use utensils are improperly stored. Observed utensils stored in damaged containers and the handles were not facing the same way. Must be stored in a undamaged container and in proper way as to not accidental touch the food handling parts of the utensils.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Cincinnati Health Department, Aug 14, 2024 · Original Source