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Nhu Lan Bakery

May 20, 2013 · Pass w/ Conditions

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official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings9
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITY NOT MAINTAINING PROPER TEMPERATURE; OBSERVED TWO DOORS PREP REACH IN COOLER AT 72F. INADEQUATE FOOD PROTECTION. INSTRUCTED TO REPAIR COOLER AND KEEP AT 40F OR BELOW. HELD FOR INSPECTION TAG PLACED ON COOLER. INSTRUCTED WHEN COOLER IS REPAIRED TO FAX/EMAIL LETTER REQUESTING TAG REMOVAL. CRITICAL CITATION ISSUED, 7-38-005(A).
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE ABOVE COOLER; ABOUT 40LBS. OF PREP/SLICED VEGETABLES RANGING FROM 66.3-75.9F, 3DOZ. EGGS RANGING FROM 68.3-74.1F, ABOUT 5LBS OF SAUCE 68.1F, 12 COOKED EGG ROLLS AT 79.1F, 3LBS. COOKED NOODLES, 69.3F, 1LBS TOFU, 70.4F, AND ABOUT 4LBS. RICE AT 69.7F. INSTRUCTED COLD FOODS MUST BE AT 40F OR BELOW. ALL FOOD ITEMS DISCARDED BY MANAGER. V=$300., INADEQUATE FOOD PROTECTION DURING STORAGE. CRITICAL CITATION ISSUED, 7-38-005(A).
code 3Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: PREP FOODS INSIDE WALK IN COOLER AND AT DISPLAY COOLERS NOT LABELED, INSTRUCTED TO DATE/LABEL AND MAINTAIN.
code 30
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOLERS, COOKING EQUIPMENT, MICROWAVE OVENS, BOTTOM PANELS OF PREP TABLES, STORAGE SHELVES AND CABINETS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DEBRIS/FOOD DEBRIS ON FLOORS, INSTRUCTED TO DETAIL CLEAN FLOORS AT PREP AREAS, STORAGE AREAS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS. MUST KEEP FLOORS DRY.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: DUST AND WATER STAINS ON LIGHT SHIELDS; INSTRUCTED TO CLEAN.
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: CLUTTER AT REAR STORAGE AREA; INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: NO HAIR RESTRAINTS; INSTRUCTED FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
code 42
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: CLEANING TOWELS IMPROPERLY STORED, INSTRUCTED TO STORED IN AN APPROVED SANITIZER.
code 43

What changed since the previous inspection?

Compared with Pass on November 21, 2012: 9 findings appeared for the first time.

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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.