Cincinnati, OH

Quan Hapa

Name: Quan Hapa
Address: 1331 Vine St, #1, Cincinnati, OH

1331 Vine St, #1

Last inspected Jan 7, 2026 · View Map ↗ · Compare ↗

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Approved - Minor 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

4 inspections

ROUTINE - CRITICAL CONTROL POINT

Jan 7, 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. Observed the digital temperature display for the refrigeration drawers under the stove is not working properly. Needs an ambient air thermometer in the drawer until the digital display is fixed.

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 6.4(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 sitting water and debris under the three compartment sink. Must be cleaned more regularly.

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 4.5(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 soiled dish washing machine. The outside surface of the dish washing machine needs to be cleaned.

In plain English

More about food kept at an unsafe temperature

Official record from Cincinnati Health Department, Jan 7, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jun 20, 2025

Approved - Minor Violations

4 recorded violations

notedCode 4.8(E)(2)(a)(b)Equipment and utensils

Official wording

4.8(E)(2)(a)(b) - Equipment, Utensils, Linens - Storage

Inspector’s notes

Clean equipment and utensils were not properly stored. Observed dish washing racks kept directly on the floor in the dish washing area. Must be stored at least 6 inches off the floor on a clean and dry surface.

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 4.1(M)(2)Equipment and utensils

Official wording

4.1(M)(2) - Ambient Air and Water Thermometers: Accuracy

Inspector’s notes

Ambient air and water temperature measuring devices were not accurate to ±3° F in the intended range of use. Observed digital temperature display on the four compartment in the kitchen was an reading incorrect temperature (~ 203° F). PIC will put a ambient air thermometer in the cooler.

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 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 biofilm growth inside one of the ice machines. PIC confirmed the importance of cleaning to prevent contamination with the ice. PIC unplugged ice machine and discarded ice inside to being cleaning.

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 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. Person in Charge (PIC) has their ServSafe certification but is missing the Ohio manager certification in Food Protection. They will submit an application to the Ohio Department of Health (ODH) to meet this requirement

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 issues

Official record from Cincinnati Health Department, Jun 20, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Jan 21, 2025

Approved - Minor Violations

2 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. Chlorine test strips indicated that sanitizer was not being dispensed into the dishwashing machine. 0ppm reading on test strip after running machine. PIC stated that the three-compartment sink will be used for washing and sanitizing dishes until the machine is repaired.

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 unsafely

notedCode 4.5(A)(2)(3)Cleaning and sanitizing

Official wording

4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils

Inspector’s notes

Non-food contact surfaces are dirty. Grease accumulation was observed on the sides and underneath the fryer. These areas 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 problems

Official record from Cincinnati Health Department, Jan 21, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT