ROUTINE - CRITICAL CONTROL POINT
May 8, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 8, 2026 · Original Source
Cincinnati, OH
Taft High School
420 Ezzard Charles Dr
Last inspected May 8, 2026 · View Map ↗ · Compare ↗
Approved - No Violations
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspectionsROUTINE - CRITICAL CONTROL POINT
Oct 3, 2025
Approved - Minor Violations
4 recorded violations
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. PIC did not have 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 issuesnotedCode 3.4(G)(2)Food temperature
Official wording
3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked. Cheese in working refrigerator not date marked. -COS
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 4.3(B)(2)Equipment and utensils
Official wording
4.3(B)(2) - Fixed equipment installation - Spacing or Sealing
Inspector’s notes
Equipment is not sealed to the surface or allow for ease of cleaning. Walk-in refrigerator wall/flooring present with peeling/chipping paint; surface not sealed to allow for easy cleaning.
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 3701-21-25 (K)Permits, training, and postings
Official wording
3701-21-25 (K) - Person in Charge Certification in Food Protection FSO
Inspector’s notes
No person in charge certified in food protection was at the FSO where it is needed. No persons held 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 issuesOfficial record from Cincinnati Health Department, Oct 3, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 21, 2025
Approved - Minor Violations
6 recorded violations
notedCode 3701-21-25 (K)Permits, training, and postings
Official wording
3701-21-25 (K) - Person in Charge Certification in Food Protection FSO
Inspector’s notes
No person in charge certified in food protection was at the FSO where it is needed. No PIC certification posted/obtained.
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 issuesnotedCode 3.2(S)Other
Official wording
3.2(S) - Vended TCS Food - Original Container
Inspector’s notes
Vended food items were removed from the original package. Prepackaged food were removed from original packaging and unlabeled in the freezer. -corrected on site
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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. PIC does not have ServeSafe 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 issuesnotedCode 3.4(G)(2)Food temperature
Official wording
3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked. Cheese in walk-in refrigerator was open and undated. -cheese was opened to use today and staff appropriately date marked. Corrected on site
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 3.4(F)(1)(a)Food temperature
Official wording
3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
Inspector’s notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F. Fries in hot holding were not at temped at 135. -corrected on site
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 3.2(M)(2)(a)Cleaning and sanitizing
Official wording
3.2(M)(2)(a) - Wiping cloths - use limitation
Inspector’s notes
Wet wiping cloth was not maintained in a sanitizer solution between uses. Sanitizer cloth hanging over sanitizer bucket, not fully submerged in the sanitizer solution. -Educated on submersion and corrected on site
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 problemsOfficial record from Cincinnati Health Department, Apr 21, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 2, 2024
Approved - Minor Violations
3 recorded violations
notedCode 2.4(A)(2)Permits, training, and postings
Official wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s notes
No manager has level 2 certification in food protection. PIC does not have level 2 certification/ServSafe.
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 issuesnotedCode 4.3(B)(2)Equipment and utensils
Official wording
4.3(B)(2) - Fixed equipment installation
Inspector’s notes
Equipment is not sealed to the surface or allow for ease of cleaning. Walk-in refrigerator has peeling/chipping paint on the floor and around the perimeter base, which prevents easy cleaning.
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 3.4(G)(2)Food temperature
Official wording
3.4(G)(2) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Ready-to-eat, TCS food that was prepared in a food processing plant and subsequently opened in a FSO or a RFE is not properly date marked. Shredded cheese was open in walk-in refrigerator and undated. -COS
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, Dec 2, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 21, 2024
Approved - Minor Violations
2 recorded violations
notedCode 2.4(A)(2)Permits, training, and postings
Official wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s notes
No manager has level 2 certification in food protection. Kitchen manager missing ServSafe documentation.
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 issuesnotedCode 4.3(B)(2)Equipment and utensils
Official wording
4.3(B)(2) - Fixed equipment installation
Inspector’s notes
Equipment is not sealed to the surface or allow for ease of cleaning. The walk in refrigerator has peeling paint along the flooring and walls, which does not allow for easy cleaning.
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, May 21, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 14, 2023
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Dec 14, 2023 · Original Source