ROUTINE - STANDARD INSPECTION
Jun 24, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jun 24, 2026 · Original Source
Cincinnati, OH
Good Samaritan Hospital
375 Dixmyth Av
Last inspected Jun 24, 2026 · View Map ↗ · Compare ↗
Approved - Violations Abated
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
7 inspectionsROUTINE - CRITICAL CONTROL POINT
Jun 10, 2026
Not In Compliance
5 recorded violations
notedCode 3.4(C)Food temperature
Official wording
3.4(C) - Thawing TCS
Inspector’s notes
TCS food was improperly thawed. Observed frozen hamburger patties on rack in prep area. Assure food is keep under refrigeration, under running water, in ice bath, or being immediately cooked when thawing.
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 3.1(A)(3)Food source and labeling
Official wording
3.1(A)(3) - V. Food from Approved Source - Sources - Compliance with Food Law
Inspector’s notes
Food is not properly labeled on the container or package. Observed marinara sauce unlabeled in retail area. Suace is being keep behind the counter to hand to customers until label can be placed on individual items.
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 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. 1. Observed sushi holding at 59 F for less than four hours. Sushi was it back in the cooler. 2. Observed fish bowl holding at 73 F for less than four hours on top of container with ice. To set up a proper ice bath food must be submerged in ice slurry up to food line. Practice was discontinued fish bowls will be held under refrigeration. 3. Observed cut tomatoes holding at 45 F for less than four hours. Cooler was closed so temperature could go down.
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 4.5(A)(1)Contamination
Official wording
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s notes
Food-contact surfaces were not clean to the sight and touch. Observed build up on stand mixer in in prep area not clean to sight or touch. Do not use equipment until it is fully clean.
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 5.0(I)Other
Official wording
5.0(I) - Pressure
Inspector’s notes
Water under pressure is not available to all fixtures, equipment, and nonfood equipment that are required to use water. Observed handsink in patient cooking area not working. Repair sink.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Jun 10, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 7, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jan 7, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 23, 2025
Approved - Minor Violations
2 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 a buildup of dust and food debris on top of multiple pieces of equipment. They must be cleaned.
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 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 a buildup of grease on the floor under and behind equipment in the serving station with fryers. It 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 problemsOfficial record from Cincinnati Health Department, Apr 23, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Dec 10, 2024
Approved - Minor Violations
3 recorded violations
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. 1. Observed a buildup of grease on the floor of the fryer station in serving area. It must be cleaned more frequently. 2. Observed a buildup on the floor of the walk-in freezer. Manager had floor 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 4.1(C)Cleaning and sanitizing
Official wording
4.1(C) - Food Contact Surfaces Cleanability
Inspector’s notes
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices. Observed stickers left on clean dishes. All stickers must be removed from stickers when they are 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 4.8(A)(1)Equipment and utensils
Official wording
4.8(A)(1) - Equipment and utensils - air-drying required
Inspector’s notes
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing. Observed dishes being stacked while wet. Dishes must be allowed time to air-dry before storage.
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, Dec 10, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
May 28, 2024
Approved - No Violations
1 recorded violation
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 a buildup in the corner floor of freezer #9. Manager had floor 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 problemsOfficial record from Cincinnati Health Department, May 28, 2024 · Original Source
COMPLAINT - COMPLAINT
Mar 13, 2024
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Mar 13, 2024 · Original Source
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