More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Mcauley Convent last inspected?
The most recent inspection on record was on Oct 22, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
7 inspections on record, from Dec 18, 2024 to Oct 22, 2026.
Has Mcauley Convent ever been closed by the health department?
No closure appears in the 7 inspection records we hold for this business. The earliest is dated Dec 18, 2024.
The Full Inspection History
7 inspections
ROUTINE - CRITICAL CONTROL POINT
Oct 22, 2026
Approved - Minor Violations
2 recorded violations
notedCode 5.1(O)(2)Handwashing
Official Wording
5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s Notes
Handwashing facility is being used for purposes other than handwashing.
Observed items being stored in hand sinks. Ensure hand sinks are only used for handwashing to prevent contamination. Corrected.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
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 chicken, cottage cheese, and tuna at 45F in food buffet on ice. Ensure time/temperature controlled for safety foods are held at/below 41F. Person in charge noted service is only an hour and everything is returned to cooler in kitchen. Discussed using proper ice baths or having proper cold holding units for buffet.
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.
Official record from Cincinnati Health Department, Oct 22, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 12, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 12, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 10, 2026
Not In Compliance
7 recorded violations
notedCode 2.4(C)(16)Employee health and hygiene
Official Wording
2.4(C)(16) - I. Employee Health - Person in Charge - Duties
Inspector’s Notes
Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food.
Was not able to verify an employee health policy with signatures on site. Will follow-up to see health policy implemented.
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.
5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s Notes
Handwashing facility is being used for purposes other than handwashing.
Observed two hand sinks in kitchen being used for dish storage. Make sure hand sinks stay open for employees to wash hands throughout day.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
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 chicken on salad bar at 52 degrees. Spoke with PIC about starting time as public health control if equipment cannot keep food under 41 degrees.
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.
Food employees wearing jewelry during food preparation.
Observed food employees with watches low on the wrist. Only medical devices worn high on the arm are allowed during cooking and food preparation.
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.
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.
Was not able to verify an Ohio manager 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.
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 foods with prep dates. Many items are frozen and thawed later. Place new label on containers with use-by dates or discard dates. PIC relabeled a couple of items in cooler.
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.
4.2(A) - VI. Time/Temperature Controlled Safety Food - Equipment - Cooling, Heating, and Cooling Capacities
Inspector’s Notes
There is not adequate equipment for cooling, heating or holding food.
Salad bar is using ice to keep foods cold with plastic pans. Plastic pans and ice will not maintain at 41 degrees. Recommend metal pans.
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.
4.5(B)(5) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s Notes
Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency.
Observed little mold on the left corner of ice machine. Discard ice clean and sanitize ice machine thoughrly. Corrected on site.
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.
The physical facilities were not maintained in good repair.
Install splash guard on right side of hand washing sink to prevent contamination of food by splashing of water during hand washing.
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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
Soiled filter under the hood. Clean filter frequently.
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.
7.0(B) - X. Chemical - Working Containers - Common Name
Inspector’s Notes
Working containers of poisonous/toxic materials are not labeled.
Unlabeled chemical stored below food prep. Sink. Working containers of poisonous/toxic materials MUST BE labeled. Corrected on site.
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.
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
Rubber spatulas use for cooking have ridge,chip and burns. Discard all damaged food contact surfaces and replace it with durable smooth food contact surfaces. 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.
Official record from Cincinnati Health Department, Mar 19, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 18, 2025
Approved - Minor Violations
5 recorded violations
notedCode 3.4(C)Food temperature
Official Wording
3.4(C) - Thawing TCS
Inspector’s Notes
TCS food was improperly thawed.
Ground beef thawing in hand washing sink with out flowing out of container. Correctec 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.
5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s Notes
Handwashing facility is being used for purposes other than handwashing.
Ground beef thawing in hand sink. Thaw all TCS food in food prep. sink under running water or in cooler in 41 F temp. Corrected on site.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s Notes
Ready-to-eat food was not protected from cross-contamination by raw animal food.
Raw ground beef stored above bag of potatoes. Corrected on site.
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.
Clean equipment and utensils were not properly stored.
Ice bucket stored face up on ice machine. Store it face down on a clean and sanitized spaces to 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.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
Soiled exhaust fan and area around it inside walk in cooler.
Surface around exhaust soiled above dish machine.
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.
Official record from Cincinnati Health Department, Aug 18, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 21, 2025
Approved - Minor Violations
4 recorded violations
notedCode 6.4(N)(1)Facility maintenance
Official Wording
6.4(N)(1) - Maintaining premises: unnecessary items and litter.
Inspector’s Notes
There are unnecessary or nonfunctional items and /or litter on the premises.
Unused slicer int eh kitchen. Remove unused items from the premises.
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.
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.
Dressings held on temp. 64 F on cart. Keep cold TCS food on temp. 41 F or below to prevent growth of bacterias.
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.
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.
Soiled can opener blade. Clean can opener daily if not used daily clean before and after each use. Corrected on site.
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.
The physical facilities were not maintained in good repair.
Need splash guard between hand and food prep.sink in cooking area.
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.
Official record from Cincinnati Health Department, Feb 21, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 18, 2024
Approved - Minor Violations
6 recorded violations
notedCode 2.4(C)(10)Permits, training, and postings
Official Wording
2.4(C)(10) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s Notes
The person in charge is not ensuring that employees are properly sanitizing equipment or utensils.
Wrong chemical used in dish washing machine. Quaternary ammonia used in dish washing machine and checked by chlorine test strips. Contact time to sanitize dishes by chlorine is 10 seconds (which commonly used in dish washing machines)as compare to Quaternary ammonia. Use chemical instructed by manufacturer.
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.
2.3(A) - II. Good Hygienic Practices - Food contamination
Inspector’s Notes
Employees were eating, drinking or using tobacco in non-designated areas.
Open cup of employee drink on rack where clean dishes stored in dish washing area.
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.
Warewashing machine was not operated according to the manufacturers instructions.
Quatnary ammonia sanitizer used on dish washing machine and checked by chlorine test strips. Use chemical instructed to use by manufacturer. 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.
Sanitizer concentration is not being monitored.
Wrong sanitizer hooked up to machine and tested by chlorine test strips. Use chlorine in the machine and test with chlorine test strips to monitor the conc. of sanitizer to ensure proper sanitization of food contact surfaces.
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.
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s Notes
Non-food contact surfaces are dirty.
Dust on ceiling above exhaust fan in walk in cooler.
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.