Cooked?
Miss Saigon
- resultPass w/ Conditions
- critical violations2
- last inspectedNovember 27, 2018
- address1129 W Argyle St, Chicago 60640
Is Miss Saigon clean?
Miss Saigon is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on November 27, 2018. Inspectors wrote up 2 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.
What did inspectors find at Miss Saigon?
These are the violations recorded at the most recent inspection on November 27, 2018, in plain English, with the city's own wording underneath.
- 🤒sick-employee policy not followedcriticalManagement, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting • 2-102.14(N) NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-012(A). NO CITATION ISSUED TODAY
- 🤒staff working while sickcriticalProcedures For Responding To Vomiting And Diarrheal Events • 2-501.11 MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED
- 🧽surfaces not properly sanitizedFood-Contact Surfaces: Cleaned & Sanitized • 4-602.11(E)(4) NOTED SLIGHT DISCOLORATION AT UPPER COMPARTMENT OF ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
- 📄consumer advisory missingConsumer Advisory Provided For Raw/Undercooked Food • 3-603.11 NOTED ESTABLISHMENT SERVING UNDERCOOKED FOOD ITEMS (EGGS) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY.
- 🏷️food improperly labeledFood Properly Labeled; Original Container • 3-302.12 NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME AND/OR PREPARED BY DATE INCLUDING BULK FOOD CONTAINERS
- 🛠️surfaces / setup not up to codeFood & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used • 4-204.18 NOTED ICE BUILD UP INSIDE THE CHEST FREEZER AT THE KITCHEN PREP AREA. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.
- ⚠️Warewashing Facilities: Installed, Maintained & Used; Test Strips • 4-301.12 OBSERVED POTS TOO LARGE TO BE SUBMERGED INTO THE THREE COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE. INSTRUCTED TO REMOVE OVER SIZED POTS, INSTALL A LARGER THREE COMPARTMENT SINK OR PROVIDE ALTERNATIVE WARE-WASHING FOR EQUIPMENT.Warewashing Facilities: Installed, Maintained & Used; Test Strips • 4-301.12 OBSERVED POTS TOO LARGE TO BE SUBMERGED INTO THE THREE COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE. INSTRUCTED TO REMOVE OVER SIZED POTS, INSTALL A LARGER THREE COMPARTMENT SINK OR PROVIDE ALTERNATIVE WARE-WASHING FOR EQUIPMENT.
- 🧹floors, walls, or ceilings grimyPhysical Facilities Installed, Maintained & Clean • 6-201.11 NOTED THE FOLLOWING:- -FLOORS THROUGHOUT PREMISE ESPECIALLY ALONG WALL BASE AND UNDERNEATH EQUIPMENT WITH DIRT, GREASE AND FOOD DEBRIS. -WALLS WITH FOOD DIRT AND FOOD SPILLS -CRACKS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH SPILLS.MUST ALSO CLEAN AND MAINTAIN FLOORS. • 6-501.114 NOTED HEAVY CLUTTER THROUGHOUT ESTABLISHMENT ON SHELVES, FLOORS AT THE DRY STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.
- ⚠️Adequate Ventilation & Lighting; Designated Areas Used • 6-305.11 NOTED EMPLOYEE BELONGINGS ON SHELVES AT THE DRY STORAGE AREA AND PREP AREA WITH FOOD ITEMS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGSAdequate Ventilation & Lighting; Designated Areas Used • 6-305.11 NOTED EMPLOYEE BELONGINGS ON SHELVES AT THE DRY STORAGE AREA AND PREP AREA WITH FOOD ITEMS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS
- 🥜allergen training missingAllergen Training As Required • PA 100-0367 NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
When was Miss Saigon last inspected?
Miss Saigon has 10 inspections on record going back to July 2, 2015.
| date | result | score |
|---|---|---|
| November 13, 2019 | closed by the city | |
| November 5, 2019 | — | |
| November 27, 2018 | Pass w/ Conditions | |
| December 13, 2017 | Pass | |
| December 6, 2017 | Fail | |
| February 7, 2017 | Pass | |
| January 31, 2017 | Fail | |
| May 17, 2016 | Pass w/ Conditions | |
| July 9, 2015 | Pass | |
| July 2, 2015 | Fail |
Miss Saigon vs Uptown
Uptown runs 62% clean across 725 tracked restaurants — 446 clean, 137 mid, 137 cooked.
Against the 725 spots Cooked tracks in Uptown, this one comes out cleaner than 21% of them.
Other spots in Uptown
How Chicago grades restaurants
Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.
Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated November 27, 2018. Inspection results describe one moment in a kitchen's life, not a permanent verdict.