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LITTLE VIETNAM RESTAURANT

1132 W BRYN MAWR AVE, CHICAGO, IL 60660 · Restaurant

Inspection summary

LITTLE VIETNAM RESTAURANT has been inspected 13 times by Chicago Department of Public Health since April 2, 2014. The most recent inspection, on May 8, 2018, found no infractions.

3 of 13 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Food temperature control and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on September 20, 2017. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on September 20, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on May 26, 2017. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on April 2, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 17 times across 9 separate inspections, most recently on October 3, 2017. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

13 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO EXPPOSED HAND SINK INSTALLED AT FRONT JUICE BAR,INSTRUCTED TO INSTALL SAID SINK UNDER THE CITY PLUMBING CODE,ALSO PROVIDE SOAP PAPER TOWELS/DRYING DEVICE AT SAID SINK.
  3. Complaint

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD NOT PROTECTED DURING PREPARATION/STORAGE. FOUND MIXTURE OF IMITATION OF CRAB MEAT,CREAM CHEESE,ONIONS ETC. STORED ON TOP THE PREP TABLE BY THE MEAT SLICER AT TEMP OF 55.6F.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. FOOD DISCARDED AND DENATURED BY THE MANAGER.POUNDS 5,VALUE 100. CRITICAL VIOLATION:7-38-005(A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 7 LIVE BABY ROACHES UNDER THE MEAT SLICER ON TOP THE PREP TABLE WITH OPENED/PREPARED FOOD, 4 UNDER AND ON TOP OF THE GRAY WALL MOUNT ABOVE THE THREE COMPARTMENT SINK,5 BABY ROACHES UNDER THE COOKING EQUIPMENT.WE OBSERVED TWO GLUE STICKS FOR FLIES IN THE KITCHEN,ONE HANGING ON METAL SHELF BY OPENED FOOD(SPICES,COOKED NOODLES ETC) AND THE OTHER HANGING ON WALL BY THE MOP SINK BY REAR PREP TABLE.FOUR SMALL FLIES ON TOP THE BOXES AT REAR PREP AREA BY THE HOT WATER TANK AND 3 SMALL FLIES AT FRONT EXPOSED HAND SINK. INSTRUCTED TO REMOVE ROACHES AND FLIES,CLEAN AND SANITIZE ALL AREA. SERIOUS VIOLATION:7-38-020
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 6-2-17,REPORT #2059554 #33- EXCESS GREASE BUILD-UP ON HOOD FILTERS,COOKING EQUIPMENT(EXTERIOR AND INTERIOR),WHEELS AND INSIDE THE STOVE. NEED TO CLEAN AND MAINTAIN. BEGINNING OF MINERAL BUILD-UP INSIDE THE ICE MACHINE INSTRUCTED TO CLEA,SANITIZE AND MAINTAIN. #34-EXCESS GREASE ON FLOOR UNDER AND AROUND COOKING EQUIPMENT.GRIMES UNDER COOLERS,PREP TABLE,CLEAN AND MAINTAIN #35-MISSING WALL TILES AND COVERED WITH DUCT TAPE MUST BE REPLACED.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE . MISSING CEILING TILES ABOVE/SOUTH WALL OF THE HOOD,REPLACE. TODAY OBSERVED THE SAME VIOLATIONS. SERIOUS VIOLATION:7-42-090
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • COOKED AND RAW FOOD MUST BE STORED INSIDE THE FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS,INCLUDED FOOD STORED INSIDE THE FREEZERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GRIME ON SURFACE OF WHITE REACH-IN FREEZERS AND COOLERS AT REAR STORAGE AREA,INSTRUCTED TO CLEAN AND MAINTAIN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO EXPPOSED HAND SINK INSTALLED AT FRONT JUICE BAR,INSTRUCTED TO INSTALL SAID SINK UNDER THE CITY PLUMBING CODE,ALSO PROVIDE SOAP PAPER TOWELS/DRYING DEVICE AT SAID SINK.
  4. Canvass Re-Inspection

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXCESS GREASE BUILD-UP ON HOOD FILTERS,COOKING EQUIPMENT(EXTERIOR AND INTERIOR),WHEELS AND INSIDE THE STOVE. NEED TO CLEAN AND MAINTAIN. BEGINING OF MINERAL BUILD-UP INSIDE THE ICE MACHINE INSTRUCTED TO CLEA,SANITIZE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • EXCESS GREASE ON FLOOR UNDER AND AROUND COOKING EQUIPMENT.GRIMES UNDER COOLERS,PREP TABLE,CLEAN AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING WALL TILES AND COVERED WITH DUCT TAPE MUST BE REPLACED.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE . MISSING CEILING TILES ABOVE/SOUTH WALL OF THE HOOD,REPLACE
  5. Canvass

    5 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE WITH GLOVED HANDS MOVING OPENED GARBAGE CONTAINER AWAY FROM PREP TABLE,DISCARDING USED PAPER IN THE SAME GARBAGE CONTAINER,PICKED-UP DIRTY DISHES FROM REAR TABLE AND BROUGHT IT TO THE THREE COMPARTENT SINK, THAN STILL WEARING THE GLOVES WIPED WITH CLOTH CUTTING BOARD AND COOKING EQUIPMENT. WITHOUT HAND WASHING NOR CHANGING OF THE GLOVES HANDLED FOOD AND READY TO EAT FOOD(SHREDDED CARROTS,CUCUMBERS ETC) FOR CUSTOMERS. ANOTHER EMPLOYEE WITH ONE GLOVE ON AND AFTER TOUCHING NON-FOOD SURFACE,DOORS,GARBAGE CONTAINER,ORGANIZE REAR STORAGE RETURNED AT WORK STATION AND START TO CUT CABBAGE. INFORMATION GIVEN TO MANAGER ON HAND WASHING AND USAGE OF GLOVES. CRITICAL VIOLATION:7-38-010(A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OUTER OPENINGS NOT PROTECTED FOUND FRONT DOOR WITH A GAP OF 1" TO 1-1/2"AT BOTTOM OF THE DOOR. MICE DROPPINGS IN DIFFERENT PLACE OF THE PREMISES.KITCHEN: 10 DROPPINGS ALONG COOKING EQUIPMENT AT EAST WALL. OVER 15 DROPPINGS AT REAR PREP AREA UNDER THE BLACK CRATES.OVER 20 DROPPINGS ON BOTH STORAGE AREA, UNDER SHELVES AND BEHIND THE REACH-IN COOLER AND FREEZERS.INSTRUCTED TO REMOVE DROPPINGS,CLEAN,SANITIZE AND MAINTAIN ALL MENTIONED AREAS. SERIOUS VIOLATION:7-38-020
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXCESS GREASE BUILD-UP ON HOOD FILTERS,COOKING EQUIPMENT(EXTERIOR AND INTERIOR),WHEELS AND INSIDE THE STOVE. NEED TO CLEAN AND MAINTAIN. BEGINING OF MINERAL BUILD-UP INSIDE THE ICE MACHINE INSTRUCTED TO CLEA,SANITIZE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • EXCESS GREASE ON FLOOR UNDER AND AROUND COOKING EQUIPMENT.GRIMES UNDER COOLERS,PREP TABLE AND REAR STORAGE AREAS,CLEAN AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING WALL TILES AND COVERED WITH DUCT TAPE MUST BE REPLACED.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE . MISSING CEILING TILES ABOVE/SOUTH WALL OF THE HOOD,REPLACE.
  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND EVIDENCE OF MICE AT PREMISES. OBSERVED 35 MICE DROPPINGS ALONG WALLS AT REAR STORAGE AREAS. SERIOUS VIOLATION. CITTAION ISSUED. 7-38-020. MUST NOTIFY PEST CONTROL OPERATOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN ALONG WALLS AT REAR STORAGE AREAS AND HALLWAYS. MUST CLEAN AND SANITIZE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOODHANDLER AT PREMISES WITH NO FOODHANDLER TRAINING CERTIFICATE. MUST PROVIDE.
  8. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY. MUST STORE INVERTED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND INTERIOR OF REACH IN COOLERS NOT CLEAN AT MAIN KITCHEN. MUST CLEAN AND SANITIZE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT DRY STORAGE AREAS. MUST SWEEP AND MOP.
  9. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED PREMISES USING PLASTIC GROCERY BAGS TO HOLD RAW MEATS INSIDE CHEST FREEZER. INSTRUCTED MANAGER TO USE FOOD GRADE PLASTIC BAGS ONLY TO HOLD MEATS/FOODS IN FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GREASE BUILD UP INSIDE FRYER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF FRYER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD DEBRIS ON WALL BEHIND 3-COMPARTMENT SINK ALSO OBSERVED WATER STAINED CEILING TILES ABOVE PREP AREA. INSTRUCTED MANAGER TO CLEAN WALL AND REPLACE DAMAGED CEILING TILES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED SOME COOLERS WITHOUT THERMOMETERS. INSTRUCTED MANAGER TO PROVIDE THERMOMETERS FOR ALL COOLERS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
  10. Canvass Re-Inspection

    0 infractions

  11. Canvass

    2 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT DATED 4-3-14. INSPECTION #1434522. V 38. NO GREASE TRAP AT THE 3-COMPARTMENT SINK. INSTRUCTED TO PROVIDE DOCUMENTATION FROM THE PLUMBER REGARDING AN ALTERNATIVE WAY TO REMOVE GREASE FROM WASTEWATER. SERIOUS VIOLATION. CITATION ISSUED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND CLUTTER AT HALL WAY AREAS THAT MUST BE REMOVED.
  12. License Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED A GAP BETWEEN THE WALL AND THE MOP SINK DRAIN WHERE WATER CAN SPLASH OVER AND ACCUMULATE ON THE FLOOR. INSTRUCTED TO INSTALL A SPLASH GUARD TO ELIMINATE THE GAP BETWEEN THE WALL AND PREVENT WATER FROM POOLING ON THE FLOOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO REPAIR THE RUBBER BASEBOARD ALONG THE FOOD PREP/FRONT SERVICE AREA THAT IS PEELING OFF THE WALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO GREASE TRAP AT THE 3-COMPARTMENT SINK. INSTRUCTED TO PROVIDE DOCUMENTATION FROM THE PLUMBER REGARDING AN ALTERNATIVE WAY TO REMOVE GREASE FROM WASTEWATER.
  13. License

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED THE EXPOSED HANDSINK NOT ACCESSIBLE TO THE REAR PREP/DISH AREA DUE TO A SHELVING UNIT OBSTRUCTING THE PATH. INSTRUCTED TO RELOCATE SHELVING UNITS TO BE PROVIDE EASY ACCESS TO THE EXPOSED HAND SINK FROM THE REAR PREP/DISH AREA. CRITICIAL VIOLATION 7-38-030
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED NO SNEEZE GUARDS OR BARRIERS FOR THE FRONT DRINK PREP LINE. INSTRUCTED TO INSTALL. SERIOUS VIOLATION 7-38-005
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED A GAP BETWEEN THE WALL AND THE MOP SINK DRAIN WHERE WATER CAN SPLASH OVER AND ACCUMULATE ON THE FLOOR. INSTRUCTED TO INSTALL A SPLASH GUARD TO ELIMINATE THE GAP BETWEEN THE WALL AND PREVENT WATER FROM POOLING ON THE FLOOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO REPAIR THE RUBBER BASEBOARD ALONG THE FOOD PREP/FRONT SERVICE AREA THAT IS PEELING OFF THE WALL.

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