Cincinnati, OH

P & G Central Cafeteria

1 Procter And Gamble Plz

Last inspected Oct 8, 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.

Quick Answers

When was P & G Central Cafeteria last inspected?: The most recent inspection on record was on Oct 8, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?: Yes: 3 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?: 8 inspections on record, from Jul 30, 2024 to Oct 8, 2026.
Has P & G Central Cafeteria ever been closed by the health department?: No closure appears in the 8 inspection records we hold for this business. The earliest is dated Jul 30, 2024.

The Full Inspection History

8 inspections

ROUTINE - CRITICAL CONTROL POINT

Oct 8, 2026

Approved - Minor Violations

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 Yum Yum sauce held at 58 degrees F--Maintain cold TCS foods at 41 degrees F or below. When using an Ice Bath assure containers of food are submerged into Ice up to product line verses simply atop Ice. +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 temperature

notedCode 6.1(A)Facility maintenance

Official Wording

6.1(A) - Floors, walls, and ceilings

Inspector’s Notes

The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged flooring in kitchen (by Deep fryers) and inside walk in # 19--Repair/Replace to assure a smooth cleanable surface

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

notedCode 4.8(A)(2)Equipment and utensils

Official Wording

4.8(A)(2) - Equipment and Utensils - Air-Drying

Inspector’s Notes

Equipment and utensils were being cloth dried. +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 8, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Mar 12, 2026

Approved - Minor Violations

2 recorded violations

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 open sliced. Turkey with an expiration date of March1st--Discarded

In Plain English

More about food kept at an unsafe temperature

notedCode 3.5(D)(6)Other

Official Wording

3.5(D)(6) - Other Forms of Information

Inspector’s Notes

The license holder did not notify customers of the presence of major allergens as an ingredient in unpackaged food items served or sold to the customer. Self serve baked good ingredient and allergen listing were unavailable

In Plain English

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

More about other finding

Official record from Cincinnati Health Department, Mar 12, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Dec 3, 2025

Approved - No Violations

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Dec 3, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Aug 18, 2025

Approved - Minor Violations

3 recorded violations

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 expired Salami, Blue cheese crumbles etc. Discarded. PIC To assure all TCS Foods are disposed as per Ohio Food Code or internal company procedures

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 - Time/Temperature Controlled for Safety Food - Hot Holding

Inspector’s Notes

TCS foods were being hot held at temperatures <135° F Observed broccolis held at 94, wings held at 120 degrees F--reheated to 165 degrees F--Maintain hot TCS Foods at 135 degrees F or above

In Plain English

More about food kept at an unsafe temperature

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 pre-made wrapped sandwiches held on open face cooler held at 55 degrees F. Maintain cold TCS foods at 41 degrees F or below. Moved to cooler

In Plain English

More about food kept at an unsafe temperature

Official record from Cincinnati Health Department, Aug 18, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Jan 27, 2025

Approved - Violations Abated

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Jan 27, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jan 16, 2025

Not In Compliance

5 recorded violations

notedCode 8.4(A-E)Other

Official Wording

8.4(A-E) - Violation

Inspector’s Notes

The HACCP plan for acidified rice does not include all of the required components.

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)(3)Equipment and utensils

Official Wording

4.8(E)(3) - Equipment, utensils, linens, 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.

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 3.4(K)(3)Other

Official Wording

3.4(K)(3) - Reduced oxygen packaging without a variance

Inspector’s Notes

A food facility is packaging fresh, slacked, or thawed fish using a reduced oxygen packaging method. PRIOR to thawing frozen ROP fish either poke hole in cryovac wrapper or remove from wrapper completely

In Plain English

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

More about other finding

notedCode 4.5(A)(1)Contamination

Official Wording

4.5(A)(1) - VII. Protection from Contamination - Equipment cleanliness

Inspector’s Notes

Food-contact surfaces were dirty. Wash and sanitize can opener blade after each use

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 6.4(F)Other

Official Wording

6.4(F) - Facilities: Mops: Drying

Inspector’s Notes

After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

In Plain English

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

More about other finding

Official record from Cincinnati Health Department, Jan 16, 2025 · Original Source

ROUTINE - STANDARD INSPECTION

Aug 14, 2024

Approved - Minor Violations

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Aug 14, 2024 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jul 30, 2024

Not In Compliance

5 recorded violations

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. Observed shrim held at 123, Steak held at 124 degrees F--reheated to 165. Maintain hot TCS foods at 135 degrees F or above

In Plain English

More about food kept at an unsafe temperature

notedCode 3.4(I)(2)Food temperature

Official Wording

3.4(I)(2) - VI. Time/Temperature Controlled Safety Food - Time as a public health control

Inspector’s Notes

Not following requirements for the 4 hour time as a public health control. No Temperature log for cold TCS foods taken out of temperature control

In Plain English

More about food kept at an unsafe temperature

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 Humus, HB eggs and cooked chicken held at 52-62 degrees F--Moved to Blast chiller. Maintain cold TCS foods at 41 degrees F or below.

In Plain English

More about food kept at an unsafe temperature

notedCode 4.4(J)Cleaning and sanitizing

Official Wording

4.4(J) - Mechanical warewashing

Inspector’s Notes

The wash solution temperature in a spray type warewasher was insufficient. Final rinse at dish machine was below 160 degrees F. Discontinue using until final rinse is at 180 degrees F or test strips achieve 160 degrees F surface temperature

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)(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. Table top coolers were holding temperatures over 60 degrees F. Discontinue using until maintained at 40 degrees F or below. Defrost Ice Cream freezers