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Miss Saigon

December 6, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings7
critical findings1

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES INSIDE THE WALK-IN COOLER. CHICKEN AT 47.7F, SHRIMP AT 54F, SOUP AT 54.9F, EGGS AT 46.4F, SAUSAGE AT 47.5F. COOLER TEMPERATURE ADJUSTED AND AT 38.5F. ALL FOODS DISCARDED. TOTAL ESTIMATED 40 LBS WITH AN ESTIMATED VALUE OF $400.00. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: PREVIOUS MINOR VIOLATION FROM #1982743 ON 2-7-17 NOT CORRECTED. #32-: MUST NOT USE TIN FOIL OR CARD BOARD AS LINER FOR SHELVING OR EQUIPMENT. MUST BE SMOOTH AND CLEANABLE SURFACE. ALL RAW WOODEN SHELVING AND BACK-SPLASH AT THE BAR AND BAR THREE COMPARTMENT SINK MUST BE PAINTED/SEALED. SERIOUS VIOLATION 7-42-090.
code 29
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: ALL BULK FOOD CONTAINERS MUST BE LABELED. FROZEN PACKAGED FOODS MUST BE LABELED.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: MUST PROVIDE FOOD SCOOPS WITH HANDLES FOR ALL BULK FOODS.
code 31
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INTERIOR OF THE FOLLOWING FOUND DIRTY: FRONT PREP THREE COMPARTMENT SINK, FRONT EXPOSED HAND SINK. INTERIOR AND EXTERIOR OF FRONT PREP ONE DOOR COOLER. EXTERIOR OF THE WATER DISPENSER AT BAR. MUST CLEAN AND MAINTAIN ALL.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOORS IN THE FOLLOWING AREAS WITH DIRTY, DEBRIS, GREASE AND STICKY. THROUGHOUT THE FRONT PREP/BAR. UNDER THREE COMPARTMENT SINK, GREASE TRAP, METAL STORAGE RACKS THROUGHOUT KITCHEN, UNDER COOKS LINE EQUIPMENT, BEHIND ALL COOLERS AND FREEZERS. MUST CLEAN AND MAINTAIN ALL. MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING UNDER ALL SHELVING.
code 34
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: ALL STORED ITEMS THROUGHOUT FLOORS ACROSS FROM THE BAR UNDER WALL SHELVING MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE.
code 41

What changed since the previous inspection?

Compared with Pass on February 7, 2017: 6 findings appeared for the first time. 1 finding recurred. 1 previous finding 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.