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Nha Hang Vietnam Restaurant
March 12, 2026 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeComplaint
- failed findings8
- critical findings1
Failed findings
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handwashing sink blocked or barecriticalOfficial wording: Adequate Handwashing Sinks Properly Supplied And AccessibleInspector note: NOTED NO PAPER TOWELS AT THE KITCHEN HANDWASH SINK AND MENS BATHROOM HAND WASH SINK. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL AHND WASHING SINKS. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
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cold food not cold enoughOfficial wording: Proper Cold Holding TemperaturesInspector note: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-TOFU 50.5F, MIXED VEGETABLES EGG ROLL 60.1F/64F,SHRIMP 48.7F, CHICKEN 59.8F, TOFU 44.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 8 LBS OF PRODUCTS WORTH $60.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005
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food not cooled down rightOfficial wording: Proper Date Marking And DispositionInspector note: NOTED TCS PREPARED READY TO EAT TCS FOODS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS WITHOUT A DISCARD DATE INSIDE REFRIGERATION UNITS AND PREP COOLERS. SUCH FOOD COOKED NOODLES, SHRIMPS, VEGETABLES, SOUPS ETC SHALL BE CLEARLY MARKED TO INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMMED ON PREMISES, OR DISCARDED WHEN HELD FOR A MAXIMUM OF SEVEN DAYS. MANAGER IMMEDIATELY HAD EMPLOYEES DISCARD THE FOODS 10 LBS WORTH $120. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
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grimy wiping clothsOfficial wording: Wiping Cloths: Properly Used & StoredInspector note: NOTED DIRTY WIPING CLOTHS ON PREP TABLE AT THE REAR PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
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In-Use Utensils: Properly StoredInspector note: NOTED SERVING PLATES AND BOWLS ON SHELVES THROUGHOUT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AND BOWLS TO PREVENT DUST ACCUMULATION.
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surfaces / setup not up to codeOfficial wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & UsedInspector note: NOTED CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
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floors, walls, or ceilings grimyOfficial wording: Physical Facilities Installed, Maintained & CleanInspector note: NOTED THE FOLLOWING:- A) CARDBOARD BOXES USED TO LINE FLOORS AT THE PREP AREA. B) GREASE AND DIRT ACCUMULATION UNDERNEATH COOKING EQUIPMENT AND ALONG WALL BASE. INSTRUCTED TO REMOVE ALL CARDBOARD BOXES, CLEAN AND MAINTAIN FLOORS.
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Adequate Ventilation & Lighting; Designated Areas UsedInspector note: NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
What changed since the previous inspection?
Compared with Pass w/ Conditions on February 7, 2025: 4 findings appeared for the first time. 4 findings recurred. 5 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.