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Hoa Nom Co

September 18, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings9
critical findings1

Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: NO PAPER TOWELS AT THE PRODUCE PREP EXPOSED HAND SINK WHILE PRODUCE WAS BEING PREPARED AND PACKAGED. MUST PROVIDE PAPER TOWELS AT ALL TIMES. MANAGEMENT PROVIDED. CRITICAL VIOLATION 7-38-030.
code 12Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: OBSERVED APPROXIMATELY OVER 300 MICE DROPPINGS THROUGHOUT THE FACILITY. UNDER ALL WOODEN DRY STORAGE PALLETS, ON STORED BOXED PRE-PACKAGED DRY GOODS, ON BOXES OF PRODUCE IN REAR PRODUCE PREP AREA, ON SHELVING AT THE LARGE THREE COMPARTMENT SINK. UNDER AND AROUND THE SEAFOOD DISPLAY COOLER. ALSO OBSERVED 40 TO 50 SMALL FLIES THROUGHOUT THE ONION STORAGE, HALLWAY TO EMPLOYEE WASHROOM AND IN EMPLOYEE WASHROOM. INSTRUCTED TO HAVE PEST CONTROL CO. SERVICE ESTABLISHMENT FOR MICE AND FLIES TO MINIMIZE OR ELIMINATE ALL ACTIVITY. REMOVE ALL DROPPINGS AND SANITIZE ALL AFFECTED AREAS. SEAL ANY OPENINGS OR HOLES NOTED DURING CLEANING. SERIOUS VIOLATION 7-38-020.
code 18
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CITY OF CHICAGO SANITATION CERTIFICATE ON PREMISES WHILE RAW MEATS WERE BEING PREPARED SUCH AS BEEF AT 35.6F. MUST PROVIDE. SERIOUS VIOLATION 7-38-012.
code 21
cold food not cold enough

Official wording: Dish Machines: Provided With Accurate Thermometers, Chemical Test Kits And Suitable Gauge Cock
Inspector note: NO CHLORINE CHEMICAL TEST STRIPS ON SITE TO CHECK SANITATION LEVEL FOR SANITIZING UTENSILS USED TO CUT RAW MEATS AND CHICKEN. MUST PROVIDE. SERIOUS VIOLATION. 7-38-030.
code 22
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST NOT USE PAPER OR CARDBOARD AS LINER FOR SHELVING IN THE SEAFOOD DISPLAY COOLER. MUST NOT USE CARDBOARD AS A PREP CUTTING SURFACE AT THE PRODUCE PREP. ALL MUST BE SMOOTH AND CLEANABLE SURFACES. FOOD ENCRUSTED AND RUST SHELVING THROUGHOUT THE MEAT WALK-IN COOLER. MUST CLEAN OR REPLACE.
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DIRTY FLOOR THROUGHOUT THE MEAT WALK-IN COOLER WITH EXCESSIVE BLOOD AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: WATER DAMAGED CEILING TILES THROUGHOUT THE GROCERY ISLES AND IN REAR MEAT PREP. MUST REPLACE.
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IE: BACK PACKS IN THE FOOD PREP AREAS.
code 41
Food Handler Requirements Met

Inspector note: NO PROOF OF FOOD HANDLER TRAINING FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
code 45

What changed since the previous inspection?

Compared with Pass w/ Conditions on November 9, 2015: 7 findings appeared for the first time. 2 findings recurred. 3 previous findings did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.