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"ASIANA RESTAURANT"

3922 EDWARDS RD, CINCINNATI, OH 45209

Last inspected Feb 23, 2017

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Not graded
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Inspection history

  1. Feb 23, 2017

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    15 violations
    • "3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "
    • "3717-1-05.1(S)(2) - Violation - Plumbing system-maintained in good repair Plumbing system is not maintained in good repair."
    • "3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
    • "3717-1-06.2(C) - Violation - Facilities-hand drying provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
    • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
    • "3717-1-06.4(N) - Violation - Maintaining premises: unnecessary items and litter. There are unnecessary or nonfunctional items and /or litter on the premises. "
    • "3717-1-07.0(B) - Violation - Poisonous/toxic material-working containers Working containers of poisonous/toxic materials are not labeled."
    • "3717-1-07.1(A) - Violation - Poisonous/toxic material-storage separation Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. "
    • "3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled. "
    • "3717-1-03.2(K) - Violation - In-use utensils-between-use storage In-use utensils are improperly stored. "
    • "3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
    • "3717-1-04.5(A)(1)&(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."
    • "3717-1-04.4(A)(2) - Violation - Equipment,good repair, doors, seals Equipment components were not intact, tight or properly adjusted. "
    • "3717-1-06.1(A) - Violation - Facilities-floors, walls, ceilings design The floors & coverings, walls & coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable."
    • "3717-1-04.8(G)(2) - Violation - Kitchenware and tableware-handling. Knives, forks, and spoons that are not prewrapped were not presented so that only the handles are touched by employees or consumers."

  2. Jan 9, 2017

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    17 violations
    • "3717-1-04.8(G)(2) - Violation - Kitchenware and tableware-handling. Knives, forks, and spoons that are not prewrapped were not presented so that only the handles are touched by employees or consumers."
    • "3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "
    • "3717-1-05.1(S)(2) - Violation - Plumbing system-maintained in good repair Plumbing system is not maintained in good repair."
    • "3717-1-06.2(C) - Violation - Facilities-hand drying provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
    • "3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
    • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
    • "3717-1-06.4(N) - Violation - Maintaining premises: unnecessary items and litter. There are unnecessary or nonfunctional items and /or litter on the premises. "
    • "3717-1-07.0(B) - Violation - Poisonous/toxic material-working containers Working containers of poisonous/toxic materials are not labeled."
    • "3717-1-07.1(A) - Violation - Poisonous/toxic material-storage separation Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. "
    • "III. Preventing Contamination by Hands Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready-to-eat foods."
    • "VII. Protection from Contamination Food separated and protected; food contact surfaces cleaned and sanitized; proper disposition of returned, previously served, reconditioned, and unsafe food."
    • "X. Chemical Food additives approved and properly used. Toxic substances properly identified, stored, and used."
    • "3717-1-03.2(D) - Violation - Food Storage containers-common name ID Working containers of food are not properly labeled. "
    • "3717-1-03.2(K) - Violation - In-use utensils-between-use storage In-use utensils are improperly stored. "
    • "3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
    • "3717-1-04.4(A)(2) - Violation - Equipment,good repair, doors, seals Equipment components were not intact, tight or properly adjusted. "
    • "3717-1-04.5(A)(1)&(2) - Violation - Equipment cleanliness-food contact Food-contact surfaces were dirty."

  3. Jul 14, 2016

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    11 violations
    • "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."
    • "3717-1-02.4(C)(2) - Violation - PIC Duties-unnecessary person There were persons unnecessary to the operation present in restricted areas. "
    • "3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
    • "3717-1-03.5(E) - Violation - Food Labels-consumer advisory The consumer was not properly advised of the risk of consuming raw or undercooked animal foods. "
    • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
    • "3717-1-04.8(F) - Violation - Storage-prohibitions. Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area."
    • "3717-1-06.4(J)(2) - Violation - Facilities: Lockers: Employee use Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions."
    • "3717-1-07.0(B) - Violation - Poisonous/toxic material-working containers Working containers of poisonous/toxic materials are not labeled."
    • "VI. Time/Temperature Controlled Safety Food Proper: cooking time and temperatures; reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. Time as a public health control procedures and record."
    • "VIII. Consumer Advisory Consumer advisory provided for raw or undercooked foods."
    • "X. Chemical Food additives approved and properly used. Toxic substances properly identified, stored, and used."

  4. Jul 6, 2016

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    13 violations
    • "VI. Time/Temperature Controlled Safety Food Proper: cooking time and temperatures; reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. Time as a public health control procedures and record."
    • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
    • "X. Chemical Food additives approved and properly used. Toxic substances properly identified, stored, and used."
    • "3717-1-04.8(F) - Violation - Storage-prohibitions. Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area."
    • "3717-1-06.1(A) - Violation - Facilities-floors, walls, ceilings design The floors & coverings, walls & coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable."
    • "3717-1-06.4(J)(2) - Violation - Facilities: Lockers: Employee use Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions."
    • "3717-1-07.0(B) - Violation - Poisonous/toxic material-working containers Working containers of poisonous/toxic materials are not labeled."
    • "VIII. Consumer Advisory Consumer advisory provided for raw or undercooked foods."
    • "3717-1-02.4(C)(2) - Violation - PIC Duties-unnecessary person There were persons unnecessary to the operation present in restricted areas. "
    • "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."
    • "3717-1-03.4(F)(1)(b) - Violation - TCS-cold holding TCS foods were being held at temperatures >41° F."
    • "3717-1-03.5(E) - Violation - Food Labels-consumer advisory The consumer was not properly advised of the risk of consuming raw or undercooked animal foods. "
    • "3717-1-04.4(A)(2) - Violation - Equipment,good repair, doors, seals Equipment components were not intact, tight or properly adjusted. "

  5. Dec 3, 2015

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    5 violations
    • "3717-1-04.6(C)(3) - Violation - Food contact surfaces, chemical sanitizing 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."
    • "3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
    • "3717-1-03.2(K) - Violation - In-use utensils--between-use storage In-use utensils are improperly stored. "
    • "3717-1-03.2(D) - Violation - Food Storage containers--common name ID Working containers of food are not properly labeled. "
    • "3717-1-03.2(C)(9) - Violation - Protection from Contamination - Food Storage Food is stored unwrapped or in uncovered containers."

  6. Jun 29, 2015

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    9 violations
    • "X. Chemical Food additives approved and properly used. Toxic substances properly identified, stored, and used."
    • "VI. Time/Temperature Controlled Safety Food Proper: cooking time and temperatures; reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. Time as a public health control procedures and record."
    • "3717-1-07.0(B) - Violation - Poisonous or toxic materials -working containers Working containers of poisonous or toxic materials are not labeled."
    • "3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
    • "3717-1-04.4(A)(2) - Violation - Equipment,good repair, doors, seals Equipment components were not intact, tight or properly adjusted. "
    • "3717-1-03.4(G)(1) - Violation - RTE PHF, date marking, food prepared in facility Refrigerated, ready-to-eat, potentially hazardous food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. "
    • "3717-1-03.2(M)(5) - Violation - Wiping cloth--use limitations Container of wiping cloth solution is stored on the floor or in a manner that allows for contamination of food, utensils, equipment, linens and single use articles"
    • "3717-1-03.2(D) - Violation - Food Storage containers--common name ID Working containers of food are not properly labeled. "
    • "3717-1-03.2(C)(9) - Violation - Protection from Contamination - Food Storage Food is stored unwrapped or in uncovered containers."

  7. Feb 5, 2015

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    12 violations
    • "3717-1-03.4(I)(1) - Violation - Time as a public health control The operator is not properly using time as a public health control. "
    • "3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
    • "3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
    • "3717-1-07.0(B) - Violation - Poisonous or toxic materials -working containers Working containers of poisonous or toxic materials are not labeled."
    • "3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "
    • "3717-1-03.2(A)(2) - Violation - Bare Hand Contact RTE Food Food employee was touching ready-to-eat food with bare hands. "
    • "3717-1-03.2(R) - Violation - Food storage--prohibited areas Food is stored in an unapproved location. "
    • "3717-1-04.8(F) - Violation - Storage - prohibitions. Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area."
    • "3717-1-03.2(M)(5) - Violation - Wiping cloth--use limitations Container of wiping cloth solution is stored on the floor or in a manner that allows for contamination of food, utensils, equipment, linens and single use articles"
    • "VIII. Consumer Advisory Consumer advisory provided for raw or undercooked foods."
    • "3717-1-03.2(K) - Violation - In-use utensils--between-use storage In-use utensils are improperly stored. "
    • "3717-1-03.2(L) - Violation - Linens and napkins--use limitation Linens are being inappropriately used in contact with food. "

  8. Jan 2, 2015

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    14 violations
    • "3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
    • "3717-1-04.8(F) - Violation - Storage - prohibitions. Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area."
    • "3717-1-03.2(M)(5) - Violation - Wiping cloth--use limitations Container of wiping cloth solution is stored on the floor or in a manner that allows for contamination of food, utensils, equipment, linens and single use articles"
    • "3717-1-07.0(B) - Violation - Poisonous or toxic materials -working containers Working containers of poisonous or toxic materials are not labeled."
    • "VI. Time/Temperature Controlled Safety Food Proper: cooking time and temperatures; reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. Time as a public health control procedures and record."
    • "III. Preventing Contamination by Hands Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready-to-eat foods."
    • "X. Chemical Food additives approved and properly used. Toxic substances properly identified, stored, and used."
    • "3717-1-03.2(L) - Violation - Linens and napkins--use limitation Linens are being inappropriately used in contact with food. "
    • "3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "
    • "3717-1-03.2(A)(2) - Violation - Bare Hand Contact RTE Food Food employee was touching ready-to-eat food with bare hands. "
    • "3717-1-03.2(R) - Violation - Food storage--prohibited areas Food is stored in an unapproved location. "
    • "3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
    • "3717-1-03.4(I)(1) - Violation - Time as a public health control The operator is not properly using time as a public health control. "
    • "3717-1-03.2(K) - Violation - In-use utensils--between-use storage In-use utensils are improperly stored. "

  9. Aug 13, 2014

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    8 violations
    • "3717-1-03.2(M)(5) - Violation - Wiping cloth--use limitations Container of wiping cloth solution is stored on the floor or in a manner that allows for contamination of food, utensils, equipment, linens and single use articles"
    • "3717-1-07.0(B) - Violation - Poisonous or toxic materials -working containers Working containers of poisonous or toxic materials are not labeled."
    • "3717-1-03.5(E) - Violation - Food Labels--consumer advisory The consumer was not properly advised of the risk of consuming raw or undercooked animal foods. "
    • "VII. Protection from Contamination Food separated and protected; food contact surfaces cleaned and sanitized; proper disposition of returned, previously served, reconditioned, and unsafe food."
    • "VIII. Consumer Advisory Consumer advisory provided for raw or undercooked foods."
    • "3717-1-03.2(N)(1) - Violation - Gloves--use limitation, task specific Single use gloves were used for more than one task or were not changed when contaminated. "
    • "3717-1-03.2(L) - Violation - Linens and napkins--use limitation Linens are being inappropriately used in contact with food. "
    • "3717-1-03.2(M)(2)(a) - Violation - Wiping cloths-- use limitation To prevent the growth of bacteria and the subsequent contamination of equipment, wiping cloths used for wiping food spills shall be stored in a chemical sanitizer of the appropriate concentration and shall be laundered daily."

  10. Feb 21, 2014

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    9 violations
    • "3717-1-07.0(B) - Violation - Poisonous or toxic materials -working containers Working containers of poisonous or toxic materials are not labeled."
    • "V. Food from an Approved Source All foods are from an approved source (including but not limited to milk and milk products, eggs, cheese, meat, exotic meats, poultry, fish, shellfish, wild mushrooms, baked goods, processed foods). Written documentation of parasite destruction is maintained for applicable fish products. Shellstock identification tags are maintained for 90 days."
    • "XI. Protection from Contamination Raw animal foods are separated from raw ready to eat foods and cooked ready to eat foods. Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during storage, preparation, and display."
    • "XII. Chemical No unapproved food or color additives are used. Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. Toxic materials are properly identified and stored."
    • "3717-1-03.2(C)(1) - Violation - Preventing Contamination by Separation, Packaging, and Segregation Ready-to-eat food was not protected from cross-contamination by raw animal food. "
    • "3717-1-03.2(I)(2) - Violation - Storage or display of unpackaged food in contact with water or ice Unpackaged food items are stored in undrained ice."
    • "3717-1-03.2(L) - Violation - Linens and napkins--use limitation Linens are being inappropriately used in contact with food. "
    • "3717-1-03.2(K) - Violation - In-use utensils--between-use storage In-use utensils are improperly stored. "
    • "3717-1-06.4(N) - Violation - Maintaining premises: unnecessary items and litter. There are unnecessary or nonfunctional items and /or litter on the premises. "

  11. Jan 22, 2014

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    10 violations
    • "XI. Protection from Contamination Raw animal foods are separated from raw ready to eat foods and cooked ready to eat foods. Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during storage, preparation, and display."
    • "3717-1-03.2(C)(1) - Violation - Preventing Contamination by Separation, Packaging, and Segregation Ready-to-eat food was not protected from cross-contamination by raw animal food. "
    • "3717-1-03.2(I)(2) - Violation - Storage or display of unpackaged food in contact with water or ice Unpackaged food items are stored in undrained ice."
    • "3717-1-03.2(L) - Violation - Linens and napkins--use limitation Linens are being inappropriately used in contact with food. "
    • "3717-1-03.2(K) - Violation - In-use utensils--between-use storage In-use utensils are improperly stored. "
    • "3717-1-07.0(B) - Violation - Poisonous or toxic materials -working containers Working containers of poisonous or toxic materials are not labeled."
    • "3717-1-04.4(A)(2) - Violation - Equipment,good repair, doors, seals Equipment components were not intact, tight or properly adjusted. "
    • "3717-1-06.4(N) - Violation - Maintaining premises: unnecessary items and litter. There are unnecessary or nonfunctional items and /or litter on the premises. "
    • "XII. Chemical No unapproved food or color additives are used. Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. Toxic materials are properly identified and stored."
    • "V. Food from an Approved Source All foods are from an approved source (including but not limited to milk and milk products, eggs, cheese, meat, exotic meats, poultry, fish, shellfish, wild mushrooms, baked goods, processed foods). Written documentation of parasite destruction is maintained for applicable fish products. Shellstock identification tags are maintained for 90 days."

  12. Jul 3, 2013

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    2 violations
    • "VII. Cooking, Reheating, Cooling, Hot and Cold Holding Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165 F. Cooked potentially hazardous foods are cooled from 135 F to 70 F within two hours and from 70 F to 41 F or below within 4 hours. Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below."
    • "3717-1-03.4(F)(1)(b) - Violation - PHF, 41F cold holding TCS foods were being held temperatures above 41F (5C). "

  13. Jan 25, 2013

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    7 violations
    • "3717-1-03.2(C)(1) - Violation - Preventing cross-contamination during storage, preparation, handling and display Ready-to-eat food was not protected from cross-contamination by separation from raw animal food. "
    • "XI. Protection from Contamination Raw animal foods are separated from raw ready to eat foods and cooked ready to eat foods. Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during storage, preparation, and display."
    • "VII. Cooking, Reheating, Cooling, Hot and Cold Holding Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165 F. Cooked potentially hazardous foods are cooled from 135 F to 70 F within two hours and from 70 F to 41 F or below within 4 hours. Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below."
    • "3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
    • "3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
    • "3717-1-04.4(P) - Violation - Warewashing equipment -sanitizer concentration. Sanitizer concentration is not being monitored."
    • "3717-1-03.4(F)(1)(b) - Violation - PHF, 41F cold holding TCS foods were being held temperatures above 41F (5C). "

  14. Jan 15, 2013

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    7 violations
    • "VII. Cooking, Reheating, Cooling, Hot and Cold Holding Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165 F. Cooked potentially hazardous foods are cooled from 135 F to 70 F within two hours and from 70 F to 41 F or below within 4 hours. Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below."
    • "XI. Protection from Contamination Raw animal foods are separated from raw ready to eat foods and cooked ready to eat foods. Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during storage, preparation, and display."
    • "3717-1-04.4(A)(1) - Violation - Equipment-good repair and proper adjustment. Equipment and/or components were not maintained in good working order."
    • "3717-1-03.2(C)(1) - Violation - Preventing cross-contamination during storage, preparation, handling and display Ready-to-eat food was not protected from cross-contamination by separation from raw animal food. "
    • "3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
    • "3717-1-04.4(P) - Violation - Warewashing equipment -sanitizer concentration. Sanitizer concentration is not being monitored."
    • "3717-1-03.4(F)(1)(b) - Violation - PHF, 41F cold holding TCS foods were being held temperatures above 41F (5C). "

  15. Aug 3, 2012

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    5 violations
    • "3717-1-04.7(C) - Violation - Storage of soiled linens - methods. Soiled linens were not kept in an approved manner."
    • "3717-1-07.2 - Violation - Poisonous material-stock:retail sale separation. Poisonous or toxic materials for retail sale are stored above or adjacent to food, food equipment or utensils, linens, or single -service items. "
    • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
    • "3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
    • "3717-1-03.4(F)(1)(b) - Violation - PHF, 41F cold holding TCS foods were being held temperatures above 41F (5C). "

  16. Jul 24, 2012

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    7 violations
    • "3717-1-03.4(F)(1)(b) - Violation - PHF, 41F cold holding TCS foods were being held temperatures above 41F (5C). "
    • "3717-1-04.5(A)(3) - Violation - Equipment cleanliness-Nonfood-contact Non-food contact surfaces are dirty."
    • "3717-1-06.4(A) - Violation - Facilities: Maintenance: Good repair The physical facilities were not maintained in good repair."
    • "3717-1-07.2 - Violation - Poisonous material-stock:retail sale separation. Poisonous or toxic materials for retail sale are stored above or adjacent to food, food equipment or utensils, linens, or single -service items. "
    • "XII. Chemical No unapproved food or color additives are used. Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. Toxic materials are properly identified and stored."
    • "VII. Cooking, Reheating, Cooling, Hot and Cold Holding Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165 F. Cooked potentially hazardous foods are cooled from 135 F to 70 F within two hours and from 70 F to 41 F or below within 4 hours. Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below."
    • "3717-1-04.7(C) - Violation - Storage of soiled linens - methods. Soiled linens were not kept in an approved manner."

Source: Cincinnati Health Department. Data shown unmodified from the official record. See something wrong? Report a data issue.