Cincinnati, OH

Dr. Odell Owens Center For Learning

Name: Dr. Odell Owens Center For Learning
Address: 2825 Alms Pl, Cincinnati, OH

2825 Alms Pl

Last inspected Mar 18, 2026 · 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

6 inspections

ROUTINE - CRITICAL CONTROL POINT

Mar 18, 2026

Approved - Minor Violations

3 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. The hood was unclean with dust accumulation.

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 3.4(G)(1)Food temperature

Official wording

3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Inspector’s notes

Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. Opened packages of lettuce and cauliflower in the 3-door cooler (Cooler #2) were not date marked. Directed the PIC to ensure that all TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is properly date marked.

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

notedCode 3.4(H)(1)Food temperature

Official wording

3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition

Inspector’s notes

Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination. Observed sliced turkey, ham and bacon were not discarded when the date mark had exceeded. Directed the PIC to ensure that all TCS food is discarded by the date mark.

In plain English

More about food kept at an unsafe temperature

Official record from Cincinnati Health Department, Mar 18, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Nov 10, 2025

Approved - Violations Abated

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Nov 10, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Oct 28, 2025

Not In Compliance

7 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. The door seal of the 2-door cooler located by the serving area was soiled.

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 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. Shakers by the salad bar were not labeled.

In plain English

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

More about other finding

notedCode 2.4(C)(16)Employee health and hygiene

Official wording

2.4(C)(16) - I. Employee Health - Person in Charge - Duties

Inspector’s notes

Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food. Employee health policy was missing.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

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(L)Food temperature

Official wording

4.4(L) - VII. Protection from Contamination - Mechanical Warewashing - Hot Water Sanitization Temperatures

Inspector’s notes

The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils. The rinse temperature in the dishwasher was not reaching 180°F.

In plain English

More about food kept at an unsafe temperature

notedCode 6.4(B)(1)Cleaning and sanitizing

Official wording

6.4(B)(1) - Cleaning- Frequency and Restrictions

Inspector’s notes

The physical facilities are not cleaned as often as necessary to keep them clean. Observed dust accumulation around the ceiling vents, above the serving line.

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 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 icicles forming on the ceiling of the walk-in freezer (on the left side).

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 issues

Official record from Cincinnati Health Department, Oct 28, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

May 12, 2025

Approved - Minor Violations

4 recorded violations

notedCode 4.5(A)(2)(3)Food temperature

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 excessive dust accumulation on the hood.

In plain English

More about food kept at an unsafe temperature

notedCode 2.4(C)(16)Employee health and hygiene

Official wording

2.4(C)(16) - I. Employee Health - Person in Charge - Duties

Inspector’s notes

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

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 2.2(G)Employee health and hygiene

Official wording

2.2(G) - Jewelry, Restriction

Inspector’s notes

Food employees wearing jewelry during food preparation.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

Official record from Cincinnati Health Department, May 12, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Oct 31, 2024

Approved - Minor Violations

6 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. The door seal of the walk-in freezer was soiled.

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(B)(1)Cleaning and sanitizing

Official wording

6.4(B)(1) - Facilities: Cleaning: Frequency

Inspector’s notes

The physical facilities are not cleaned as often as necessary to keep them clean. Observed dust accumulation on the ceiling around the vent, above the prep table/serving area.

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 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. The hood was unclean with dust accumulation.

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 3.4(G)(1)Food temperature

Official wording

3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Inspector’s notes

Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. An open package of sliced turkey (located in the 3-door cooler #2 by the prep area) was not date marked. Directed the PIC to ensure that all ready-to-eat food that is held refrigerated for more than 24 hours is date marked, consistently.

In plain English

More about food kept at an unsafe temperature

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

Official wording

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

Inspector’s notes

TCS foods were being hot held at temperatures <135° F or a roast <130° F. Hot dogs in hot holding were temping around 126°F. Directed the PIC to either discard hot dogs or to reheat the hot dogs to 165°F before serving.

In plain English

More about food kept at an unsafe temperature

notedCode 4.4(A)(1)Equipment and utensils

Official wording

4.4(A)(1) - Equipment

Inspector’s notes

Equipment and/or components were not maintained in good working order. Observed icicles forming on the ceiling of the 2-door freezer (located behind the serving area).

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 issues

Official record from Cincinnati Health Department, Oct 31, 2024 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Mar 15, 2024

Approved - Minor Violations

2 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. The hood was unclean with dust accumulation.

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 3.2(Q)Other