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Nha Hang Vietnam Restaurant

January 20, 2021 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings12
critical findings0

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Failed findings

cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: COLD TCS FOODS STORED INSIDE THE PREP COOLER IN THE KITCHEN AT IMPROPER TEMPERATURE: COOKED BEEF AT TEMP OF 48.2F; COOKED SAUSAGE AT TEMP OF49.3F; SHRIMPS AT TEMP OF 48F;WHITE SLICED FISH AT TEMP OF 48.7F; COOKED SLICED PORK AT TEMP OF 52F; RAW GROUND BEEF AT TEMP OF 50F; RAW CHICKEN AT TEMP OF 50.2F;RAW MARINETE BEEF AT TEMP OF 50.4;BEAN SPROUT AT TEMP OF 46.9F; WIDE RICE NOODLES AT TEMP OF 50.2F; COOKED THIN RICE NOODLE AT TEMP OF 49.1F; COOKED TOFU AT TEMP OF 47.5F; RAW MARINETE PORK AT TEMP OF 50.4F. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. FOOD DISCARDED AND DENATURED BY OWNER. POUNDS 10, VALUE 30. PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
code 22
food not cooled down right

Official wording: Proper Date Marking And Disposition
Inspector note: MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE (MAXIMUM OF 7 DAYS TOTAL) OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
code 23
consumer advisory missing

Official wording: Consumer Advisory Provided For Raw/Undercooked Food
Inspector note: OBSERVED NO CONSUMER ADVISORY DISPLAYED ON MENU . ESTABLISHMENT IS SERVING ITEMS ON MENU SUCH AS RARE STEAK, RARE BEEF AND EGGS UNDERCOOKED.MUST PROVIDE CONSUMER ADVISORY (ON SITE), REMINDER (IN THE MENU), AND DISCLOSURE (BY THE FOOD ITEMS) FOR ALL UNDERCOOKED FOODS. ALSO MUST INDICATE ON MENU "COOK TO ORDER" PHRASE BY MENTIONED FOODS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
code 25
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: PREP COOLER AT IMPROPER AIR TEMPERATURE:TOP PART 48.9F,BOTTOM PART AT TEMP OF 50.4F. TCS FOODS WERE STORED INSIDE THE UNIT:COOKED BEEF,PORK TOFU,ETC. TAGGED UNIT "HELD FOR INSPECTION", DO NOT USE.INSTRUCTED TO REPAIR CAUSE.UNIT MUST MAINTAIN AIR TEMP OF 41F AND BELOW THROUGHOUT(TOP AND BOTTOM AREA). PRIORITY VIOLATION: 7-38-005,CITATION ISSUED.
code 33
grimy wiping cloths

Official wording: Wiping Cloths: Properly Used & Stored
Inspector note: ALL WIPING CLOTHS IN ALL PREP AREAS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
code 41
Single-Use/Single-Service Articles: Properly Stored & Used

Inspector note: UTENSILS USED FOR CUSTOMERS NOT PROPERLY STORED.OBSERVED UTENSILS:FORK SPOON,ETC STORED INSIDE AN OPENED PLASTIC CONTAINER ABOVE EACH DINING TABLES FOR CUSTOMER TO SERVE THEMSELF.INSTRUCTED TO PROVIDED AN ENCLOSED CONTAINER AND INVERT UTENSILS, OR REMOVE CONTAINERS AND PROVIDE WRAPPED UTENSIL AS NEEDED FOR CUSTOMERS TO MINIMIZE SOURCE OF CONTAMINATION • CLEAN KITCHENWARE(POTS AND PANS) MUST BE REMOVED FROM ON TOP GREASE TRAP UNDER THREE COMPARTMENT SINK AND STORE THEM ON CLEAN SHELVES TO PREVENT CONTAMINATION
code 45
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS,PROVIDE RAISED SHELVES WITH A SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL
code 47
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: GREASE AND FOOD DEBRIS AT INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, UTILITY CONNECTIONS BEHIND COOKING LINE.MUST CLEAN AND MAINTAIN. MUST NOT USE NEWS PAPERS AS LINER FOR SHELVING THROUGHOUT THE PREMISES. REMOVE,SURFACE MUST BE SMOOTH AND CLEANABLE.
code 49
Sewage & Waste Water Properly Disposed

Inspector note: GREASE TRAP LID WITH PUDDLE OF WATER AND GRIME. INSTRUCTED TO CLEAN AND MAINTAIN.
code 52
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: HOLES ON LEFT WALL INSIDE THE WASHROOM ABOVE THE MOP SINK. REPAIR CAUSE, SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
code 55
All Food Employees Have Food Handler Training

Inspector note: NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE
code 57
allergen training missing

Official wording: Allergen Training As Required
Inspector note: NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR CERTIFIED FOOD SERVICE MANAGERS
code 58

What changed since the previous inspection?

Compared with No Entry on January 8, 2021: 9 findings appeared for the first time. 3 findings recurred.

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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.