ROUTINE - CRITICAL CONTROL POINT
May 27, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, May 27, 2026 · Original Source
Cincinnati, OH
Christ Hospital Food/Nutrition Servs
2139 Auburn Av
Last inspected May 27, 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
10 inspectionsROUTINE - CRITICAL CONTROL POINT
Aug 14, 2025
Approved - Minor Violations
1 recorded violation
notedCode 5.1(B)(1)Cleaning and sanitizing
Official wording
5.1(B)(1) - Approved System and Cleanable Fixtures
Inspector’s notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code. Observed water from the unit cooler in the walk-in refrigerator unit #7 and #8 flowing water onto the floor and not directly into the floor drain. Waste water must be drained to a floor drain or other approved waste receptacle through an indirect connection (air gap or air break) to prevent contamination.
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, Aug 14, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 1, 2025
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. 1. Observed ventilation hood is soiled. Must be cleaned. 2. Observed some shelf racks are soiled in walk-in coolers. 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 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. 1. Observed soiled walls inside Walk-in Cooler #11. Walls must be cleaned to maintain sanitary conditions and prevent potential contamination. 2. Observed accumulation of food debris beneath kitchen equipment. All affected areas must be thoroughly cleaned to ensure proper sanitation and reduce the risk of pest attraction. PIC instructed staff to immediately address these issues.
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, Jul 1, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 4, 2025
Approved - Minor Violations
3 recorded violations
notedCode 4.6(C)(3)Chemicals
Official wording
4.6(C)(3) - VII. Protection from Contamination - Food contact surfaces, chemical sanitizing
Inspector’s notes
After being cleaned, food-contact surfaces and utensils were not sanitized using an effective or approved combination of exposure time, chemical concentration, temperature, and/or pH. Lactic Acid Test Strips indicated that sanitizer was not being dispensed through the wall mount sanitizer for the three sink compartment. PIC will contact maintenance to resolve issue and use dish washing machine for sanitizing.
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 6.0(A)(1)(a)Other
Official wording
6.0(A)(1)(a) - Facilities: Indoor areas - surface characteristics
Inspector’s notes
Indoor floor, wall, or ceiling surfaces are not smooth, durable, and easily cleanable in areas where FSO or RFE activities are conducted. Observed the bottom wall inside the walk-in cooler was damaged. Must be fixed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 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 ice buildup in a walk-in freezer on the floor and ceiling. Freezers must be maintained in good condition. Excessive ice buildup may indicate a malfunctioning refrigeration system, door seal failure, or improper defrosting.
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, Feb 4, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Oct 23, 2024
Approved - Minor Violations
2 recorded violations
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 ice/frost accumulation inside the main freezer. Must be fixed.
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 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.
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 23, 2024 · Original Source
COMPLAINT - COMPLAINT
May 13, 2024
Not Abated
1 recorded violation
notedCode 3717-1-06.4(B)(1)Cleaning and sanitizing
Official wording
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
Inspector’s notes
"1. Observed a buildup of grease and crumbs under and surrounding the fryers in the main kitchen and pizza station. The grease and crumbs surrounding fryers must be cleaned more frequently. 2. Observed a buildup of food debris in corners and under equipment in kitchen and serving stations. The facility must be cleaned more thoroughly. The physical facilities are not cleaned as often as necessary to keep them clean."
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, May 13, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 8, 2024
Abated On-Site
7 recorded violations
notedCode 3717-1-04.5(D)Cleaning and sanitizing
Official wording
"3717-1-04.5(D) - Violation - Non-food contact surfaces-Cleaning Frequency Nonfood-contact surfaces are not cleaned frequently enough."
Inspector’s notes
"1. Accumulation of debris inside of Utensil bin in Dry storage area. Clean. 2. Dried Food debris on non food contact areas of Mixer Head, Vitamix, inside of ALL Food Warmers in prep and cooking areas. 3. Shelving was encrusted with food inside warmers on the cookline in the back prep 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 problemsnotedCode 3717-1-04.8(A)(1)Water, plumbing, and sewage
Official wording
"3717-1-04.8(A)(1) - Violation - Equipment and utensils-air-drying required. Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing."
Inspector’s notes
"Dishes were being stacked wet in the dishwashing area."
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 3717-1-03.1(A)(3)Food source and labeling
Official wording
"3717-1-03.1(A)(3) - Violation - Approved Sources-properly labeled Food is not properly labeled on the container or package."
Inspector’s notes
"OBSERVATION: 1. No Ingredients information on Fruit and Oatmeal Bars in the salad bar area on Bonbonerie bakery goods. 2. Subingredients were also missing from other baked goods, tea cookies from Bonbonerie bakery goods. CORRECTIVE ACTION: Person in charge pulled Fruit and Oatmeal Bars with no ingredients and will follow up with Supplier regarding labeling information."
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 3717-1-06.4(B)(1)Cleaning and sanitizing
Official wording
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
Inspector’s notes
"Food/grease accumulation on the floor underneath ALL cooking equipment such as Steamers, Ovens etc. Clean more often."
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 3717-1-03.4(F)(1)(a)Food temperature
Official wording
"3717-1-03.4(F)(1)(a) - Violation - TCS-Hot Holding TCS foods were being hot held at temperatures <135° F or a roast <130° F."
Inspector’s notes
"OBSERVATION: Cooked onions holding on the Grill Top was noted at 123F in the Grill area. CORRECTIVE ACTION: Onions will be removed for reheating."
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 3717-1-04.4(A)(1)Equipment and utensils
Official wording
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
Inspector’s notes
"Kth sew #15 cooler was noted at 47F at the salad station. Cooler was not used for TCS foods at the time of inspection."
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 3717-1-04.4(A)(2)Equipment and utensils
Official wording
"3717-1-04.4(A)(2) - Violation - Equipment,good repair, doors, seals Equipment components were not intact, tight or properly adjusted. "
Inspector’s notes
"Gasket was torn on small Deli Coldside sandwich block."
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, Feb 8, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 11, 2023
Abated
1 recorded violation
notedCode 3717-1-04.4(A)(1)Equipment and utensils
Official wording
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
Inspector’s notes
"Violation has been abated"
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, Oct 11, 2023 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 3, 2023
Abated
1 recorded violation
notedCode 3717-1-05.3(C)Water, plumbing, and sewage
Official wording
"3717-1-05.3(C) - Violation - Drainage system-prohibited direct connections A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed."
Inspector’s notes
"Violation has been abated"
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Cincinnati Health Department, Oct 3, 2023 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 28, 2023
Abated
9 recorded violations
notedCode 3717-1-05.3(C)Water, plumbing, and sewage
Official wording
"3717-1-05.3(C) - Violation - Drainage system-prohibited direct connections A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed."
Inspector’s notes
"OBSERVATION: Drain hose from the ice machine was inside of the floor drain. (Note: The Ice machine on the same side as the dishmachine). CORRECTIVE ACTION: Operator will install an air gap as required."
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 3717-1-05.1(J)Water, plumbing, and sewage
Official wording
"3717-1-05.1(J) - Violation - Backflow prevention device-when required An air gap or an approved backflow prevention device is not installed as required."
Inspector’s notes
"Violation has been abated"
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 3717-1-07.1(E)Chemicals
Official wording
"3717-1-07.1(E) - Violation - Poisonous/toxic material-sanitizer criteria The chemical sanitizer being used is not approved for food contact surfaces."
Inspector’s notes
"Violation has been abated"
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 3717-1-04.1(Z)Cleaning and sanitizing
Official wording
"3717-1-04.1(Z) - Violation - Warewashing Machine-Data Plate Warewashing machine does not posses an accessible, readable data plate indicating the operating specifications."
Inspector’s notes
"Violation has been abated"
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 3717-1-04.4(A)(1)Equipment and utensils
Official wording
"3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
Inspector’s notes
"1. International reach-in-cooler was holding TCS foods at 49F. 2. Two clear double door reach-in-cooler in the rear prep area nearest the steamers and old catering area was holding foods above 41F. An employee was moving food to another cooler. Person in Charge has placed Out of Orders signs on coolers until serviced."
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 3717-1-04.4(L)Food temperature
Official wording
"3717-1-04.4(L) - Violation - Mechanical warewashing -sanitization temperature The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils."
Inspector’s notes
"Violation has been abated"
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 3717-1-03.2(C)(1)(a)Contamination
Official wording
"3717-1-03.2(C)(1)(a) - Violation - Preventing Contamination by Separation, Packaging, and Segregation Ready-to-eat food was not protected from cross-contamination by raw animal food."
Inspector’s notes
"Violation has been abated"
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 contaminationnotedCode 3717-1-03.4(F)(1)(b)Food temperature
Official wording
"3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
Inspector’s notes
"Violation has been abated"
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 3717-1-03.4(E)(1)Food temperature
Official wording
"3717-1-03.4(E)(1) - Violation - Cooling methods-temperature and time control The operator is not using an effective method for cooling."
Inspector’s notes
"Violation has been abated"
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, Sep 28, 2023 · Original Source