Cooked?✕
Nhu Lan Bakery
June 24, 2016 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeCanvass
- failed findings13
- critical findings3
Failed findings
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: Observed potentially hazardous foods at improper temperatures: In the front middle display cooler- 15lbs of pork at 68.5f, 5lbs of rice at 70.6f, 5lbs of chicken at 69.3f, 2lbs of tofu at 82.5f, and 3lbs of shrimp at 71.0f; In the truck parked in the rear lot- 40lbs of pork pate sandwiches at 78.4f; in the walk in cooler-40lbs of cooked chicken at 82.5f and 10lbs of pork pate at 65.0f. Operator discarded all 120lbs of food, valued at $600 (as stated by operator). Instructed facility that all potentially hazardous foods must be maintained at 40f or below or 140f or above. Additionally all cooked food must be cooled down from 140f to 70f in two hours and from 70f to 40f in four hours. Critical citation issued 7-38-005(a).
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hand hygiene slippingcriticalOfficial wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.Inspector note: Poor hygienic practices observed: observed employees going outside to take out garbage then entering the kitchen and touching dough without washing hands. Also observed employees going out side with gloves on and touching items outside with said gloves, then return inside to handle food with same gloves. Instructed facility that they must wash hands at every possible point of contamination and change gloves at every possible point of contamination. Critical citation issued 7-38-010(a).
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handwashing sink issuescriticalOfficial wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure TimeInspector note: Observed employees rinsing dishes in the empty first compartment, setting them in the empty second compartment, and then washing them with soap in the last compartment. Instructed facility that all dish washing must be done in the proper procedure- first compartment is soap and water for washing, second compartment is water for rinsing, and last compartment is sanitizer and water for sanitizing. All compartments must be filled to submerge utensils fully. Facility complied. Critical citation issued 7-38-030.
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surfaces not properly sanitizedOfficial wording: Food Protected During Storage, Preparation, Display, Service And TransportationInspector note: Food not protected: Observed raw pork and beef stored above vegetables, rice, and other foods in the walk in cooler and in the rear three door cooler. Instructed facility to rotate foods so raw foods are stored below ready to eat foods and those with lower final cooking temperatures. Additionally observed bbq sauce and salt and pepper stored in Tupperware containers with loose, unsecured lids outside the restaurant. Both containers had dirt, debris, and water on top and around the lids. Facility disposed of said items. Instructed facility that all food is to be stored securely and protected at all times. Serious citation issued 7-38-005(a).
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Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And OperatedInspector note: Three compartment sink not maintained: when a full compartment is released water then backs up into the other two compartments with food debris. Instructed facility to repair so when water is released it does not back up into other compartments. Serious citation issued 7-38-030.
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toxic chemicals mishandledOfficial wording: Previous Minor Violation(S) Corrected 7-42-090Inspector note: Previous minor violations not corrected from report # 1532928 dated 4-15-15: Violation 32- "FOODS NOT PROPERLY STORED INSIDE COOLERS AND FREEZER. INSTRUCTED TO STORE FOODS IN FOOD GRADE FREEZER AND STORAGE BAGS." Violation 41- "UNNECESSARY ARTICLES STORED IN REAR OUTSIDE OF PREMISES. INSTRUCTED TO STORE ALL UTENSILS AND EQUIPMENT INSIDE OF PREMISES." Instructed facility to comply with all and maintain. Serious citation issued 7-42-090.
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Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: Observed food items not labeled- prepared foods in coolers not labeled as well as display cooler items for customers to grab and go not labeled. Instructed facility to label prepared foods with what item is and when it was prepared (if cooling label time it finished cooking). Instructed facility to label grab and go display items with name of item, location it was produced, contact info, date, and major ingredients. Instructed to comply and maintain.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: Observed torn gaskets on the 2 door front prep sandwich cooler. Instructed facility to replace and maintain. Observed cardboard being used as shelving liners. Instructed facility to remove and maintain surfaces smooth and easily cleanable.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: Observed heavy grease accumulation on the large oven near the proofer- on outside, on exhaust vent, and inside the service panel. Instructed facility to clean and maintain.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: Observed water stained ceiling tiles above the front prep and dining area. Instructed facility to replace and maintain. Observed the rear prep area ceiling in poor repair- missing ceiling tiles, heavy grease and dirt buildup, and damaged tiles. Instructed facility to clean/repair all and maintain. Observed worn caulking with black, mold-like buildup at the rear exposed handsink and three compartment sink where they meet the wall. Instructed facility to remove caulk, clean area, re-caulk, and maintain.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: Observed the walk in cooler condenser unit drain pipe damaged causing a leak. Instructed facility to repair and maintain.
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Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel WornInspector note: Not all foodhandlers wearing proper hair restraints at time of inspection. Instructed facility to comply and maintain.
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Food Handler Requirements MetInspector note: Not all foodhandlers have foodhandler certificates. Instructed facility that all foodhandlers must have foodhandler certificates. Comply and maintain.
What changed since the previous inspection?
Compared with Pass w/ Conditions on April 15, 2015: 11 findings appeared for the first time. 2 findings recurred. 4 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.