Cincinnati, OH

John & Carrie Hayden Community Learning Kitchen

3232 Healing Wy

Last inspected Oct 26, 2026 · View Map ↗ · Compare ↗

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.

Quick Answers

When was John & Carrie Hayden Community Learning Kitchen last inspected?: The most recent inspection on record was on Oct 26, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?: Yes: 4 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?: 2 inspections on record, from Mar 31, 2026 to Oct 26, 2026.
Has John & Carrie Hayden Community Learning Kitchen ever been closed by the health department?: No closure appears in the 2 inspection records we hold for this business. The earliest is dated Mar 31, 2026.

The Full Inspection History

2 inspections

ROUTINE - STANDARD INSPECTION

Oct 26, 2026

Approved - Minor Violations

4 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. Observed working containers of food not to be labeled with contents. +COS

In Plain English

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

More about other finding

notedCode 4.8(E)(1)(3)Equipment and utensils

Official Wording

4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage

Inspector’s Notes

Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination. Single service items observed stored in a way that does not prevent contamination.

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

notedCode 2.4(C)(18)Employee health and hygiene

Official Wording

2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events

Inspector’s Notes

No/inadequate written procedures for response to vomiting/diarrheal events. +COS

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 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. In use ice scoop observed stored in a way that does not prevent contamination. +COS

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 26, 2026 · Original Source

ROUTINE - STANDARD INSPECTION

Mar 31, 2026

Approved - Minor Violations

3 recorded violations

notedCode 4.1(Z)Food temperature

Official Wording

4.1(Z) - Temperature Measuring Device - Functionality

Inspector’s Notes

Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. The front storage coolers did not have temperature gauges within. Ensure that all coolers have equipment thermometers within.

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(G)(4)Food temperature

Official Wording

3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Inspector’s Notes

Date marking was not done in a consistent manner according to the code. Observed prepped food items in the walk-in cooler bearing only the prep the date. The expiration date is required. Do not exceed six (6) days beyond the prep/slicing/opening date when establishing the expiration date.

In Plain English

More about food kept at an unsafe temperature

notedCode 4.2(D)Facility maintenance

Official Wording

4.2(D) - Ventilation hood systems- Adequacy

Inspector’s Notes

Ventilation systems were inadequate. Observed minimal vacuum negative pressure at all ventilation hoods. Resolve the issue for improved vacuum effect.

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 issues

Official record from Cincinnati Health Department, Mar 31, 2026 · Original Source

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