Vo's Place

• resultFail
• critical violations3
• last inspectedAugust 6, 2012
• address5241 W Chicago Ave, Chicago 60651

Is Vo's Place clean?

Vo's Place is currently Fail from Chicago Department of Public Health, from an inspection on August 6, 2012. Inspectors wrote up 3 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads cooked 🪳.

What did inspectors find at Vo's Place?

These are the violations recorded at the most recent inspection on August 6, 2012, in plain English, with the city's own wording underneath.

• 📋certified manager paperwork missingcritical
  Facilities To Maintain Proper Temperature • OBSERVED IMPROPER TEMPERTAURE OF 2 UPRIGHT REACH IN COOLERS AT 54.0F & 69.2F WITH READY TO EAT & PERISHABLE FOODS STORED INSIDE OF BOTH COOLERS.MUST HAVE COLD HOLDING UNITS AT 40 OR BELOW .(CRITICAL 7-38-005A)
• 🤒sick-employee policy not followedcritical
  Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • OBSERVED IMPROPER TEMPERATURES OF READY TO EAT & PERISHABLE FOODS STORED INSIDE OF BOTH REACH IN COOLERS SUCH AS HAM 57.6F,COOKED OKRA 57.1F, SALMON 59.7F,RICE 61.2F,FRENCH TOAST BATTER 59.8F,RAW SHELLED EGGS 74.5F,BANANA PUDDING 55.4F,GRAVY 55.3F,MILK 55.0F.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.APPX.3LBS.$15.(CRITICAL 7-38-005A)
• ❓food from a questionable sourcecritical
  Adequate Number, Convenient, Accessible, Designed, And Maintained • OBSERVED HAND SINK IN REAR PREP AREA NOT ACCESSIBLE.OBSERVED A LARGE PLASTIC BUCKET WITH SOILED TOWELS SITTING INSIDE OF HAND SINK WHILE FOOD IS BEING PREPARED,HANDLED & SERVED.MUST REMOVE BUCKET AND KEEP ACCESSIBLE FOR HAND WASHING.(CRITICAL 7-38-030).
• 🧽surfaces not properly sanitized
  Food Protected During Storage, Preparation, Display, Service And Transportation • OBSERVED FOOD NOT PROTECTED DURING STORAGE OBSERVED SEVERAL FOOD CONTAINERS OF SEASONINGS & CHEST FREEZER STORED OUTSIDE IN THE ELEMENTS IN REAR YARD ON SHELVING UNITS & BRICKS.MUST REMOVE FOOD & KEEP PROTECTED AT ALL TIMES.(SERIOUS 7-38-005A).
• 🌡️hot/cold holding temps off
  * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served • OBSERVED NO CERTIFIED FOOD MANAGER CERTIFICATE POSTED TO VIEW WHILE FOOD IS BEING PREPARED,HANDLED & SERVED SUCH AS RICE,EGGS,GRITS,HAM,ETC.MUST PROVIDE & POST CERTIFIED FOOD MANAGERS CERTIFICATE AT ALL TIMES.(SERIOUS 7-38-012).
• ⚠️* Inspection Report Summary Displayed And Visible To All Customers • OBSERVED NO SUMMARY REPORT POSTED TO VIEW AND VISIBLE TO CUSTOMERS AT THIS TIME FROM PREVIOUS INSPECTION.MUST POST TO VIEW AT ALL TIMES.(SERIOUS 7-42-010B)
  * Inspection Report Summary Displayed And Visible To All Customers • OBSERVED NO SUMMARY REPORT POSTED TO VIEW AND VISIBLE TO CUSTOMERS AT THIS TIME FROM PREVIOUS INSPECTION.MUST POST TO VIEW AT ALL TIMES.(SERIOUS 7-42-010B)
• ⚠️Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • MUST LABEL FOOD STORAGE CONTAINERS.MUST LABEL & DATE COOKED FOODS IN ALL COOLERS & FREEZERS.
  Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • MUST LABEL FOOD STORAGE CONTAINERS.MUST LABEL & DATE COOKED FOODS IN ALL COOLERS & FREEZERS.
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • MUST PROVIDE MISSING HANDLE AT LID OF STEAM TABLE & PROPER HANDLE ON DOOR OF DEEP FRYER & LID ON STEAM TABLE IN POOR REPAIR.MUST REPAIR OR REPLACE TORN BOOTH SEATS IN DINING AREA,WORN DOOR GASKETS ON UPRIGHT REACH IN COOLER & CHEST FREEZER,LOOSE WALL OUTLET COVERS.MUST PROVIDE SPLASH GUARD IN BETWEEN HAND SINK & MOP SINK,SINK STOPPERS AT 3- COMP SINK.MUST REMOVE NEWS PAPER FROM SHELVING UNITS.
  Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • MUST PROVIDE MISSING HANDLE AT LID OF STEAM TABLE & PROPER HANDLE ON DOOR OF DEEP FRYER & LID ON STEAM TABLE IN POOR REPAIR.MUST REPAIR OR REPLACE TORN BOOTH SEATS IN DINING AREA,WORN DOOR GASKETS ON UPRIGHT REACH IN COOLER & CHEST FREEZER,LOOSE WALL OUTLET COVERS.MUST PROVIDE SPLASH GUARD IN BETWEEN HAND SINK & MOP SINK,SINK STOPPERS AT 3- COMP SINK.MUST REMOVE NEWS PAPER FROM SHELVING UNITS.
• 🧫food prep surfaces dirty
  Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • MUST REMOVE EXCESSIVE GREASE & FOOD DEBRI FROM FRYERS,PIPES OF COOKING EQUIPMENT,WHEEL BASES,GRILL & GRILL TABLE,MICROWAVE,,FILTERS AT HOOD,VENTILATION VENTS,SHELVING UNITS,EXHAUST FAN,PREP TABLES,CHEST FREEZERS,GARBAGE CANS.MUST DEFROST ALL CHEST FREEZERS.
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • MUST CLEAN EXCESSIVE GREASE & FOOD DEBRI FROM FLOOR ALONG WALL BASES,UNDER,AROUND, HEAVY EQUIPMENT.MUST REPAIR OR REPLACE DAMAGED & MISSING FLOOR TILES THROUGHOUT PREMISES.
  Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • MUST CLEAN EXCESSIVE GREASE & FOOD DEBRI FROM FLOOR ALONG WALL BASES,UNDER,AROUND, HEAVY EQUIPMENT.MUST REPAIR OR REPLACE DAMAGED & MISSING FLOOR TILES THROUGHOUT PREMISES.
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • MUST CLEAN FOOD DEBRI & GREASE BUILD UP FROM WALLS THROUGHOUT PREMISES .MUST REPAIR OR REPLACE DAMAGED & STAINED CEILING TILES THROUGHOUT PREMISES.
  Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • MUST CLEAN FOOD DEBRI & GREASE BUILD UP FROM WALLS THROUGHOUT PREMISES .MUST REPAIR OR REPLACE DAMAGED & STAINED CEILING TILES THROUGHOUT PREMISES.
• 🌡️thermometers missing
  Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded • MUST REPLACE DAMAGED & MISSING LIGHT SHIELDS & LIGHT BULBS WHERE NEEDED.
• 🏷️food improperly labeled
  Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters • MUST PROVIDE A SELF CLOSING DEVICE ON WOMEN'S TOILET ROOM DOOR.
• 🪳pests in the house
  Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained • MUST RECONNECT MOPS INK.MUST REPLACE MISSING FAUCET HANDLE ON MOP SINK.
• ⚠️Refrigeration And Metal Stem Thermometers Provided And Conspicuous • MUST PROVIDE A THERMOMETER FOR ALL REFRIGERATORS & PROBE FOR FOOD TEMPS.
  Refrigeration And Metal Stem Thermometers Provided And Conspicuous • MUST PROVIDE A THERMOMETER FOR ALL REFRIGERATORS & PROBE FOR FOOD TEMPS.
• 🧻grimy wiping cloths
  Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored • MUST ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR & AWAY FROM WALLS IN CLOSET & REAR YARD AREA.

When was Vo's Place last inspected?

Vo's Place has 4 inspections on record going back to March 2, 2010.

Vo's Place vs Austin

Austin runs 65% clean across 770 tracked restaurants — 493 clean, 148 mid, 121 cooked.

Against the 770 spots Cooked tracks in Austin, this one comes out cleaner than 11% of them.

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How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated August 6, 2012. Inspection results describe one moment in a kitchen's life, not a permanent verdict.