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MISS SAIGON INC.

1129 W ARGYLE ST, CHICAGO, IL 60640 · Restaurant

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-012(A). NO CITATION ISSUED TODAY
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-602.11(E)(4) NOTED SLIGHT DISCOLORATION AT UPPER COMPARTMENT OF ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 NOTED ESTABLISHMENT SERVING UNDERCOOKED FOOD ITEMS (EGGS) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME AND/OR PREPARED BY DATE INCLUDING BULK FOOD CONTAINERS
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-204.18 NOTED ICE BUILD UP INSIDE THE CHEST FREEZER AT THE KITCHEN PREP AREA. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-301.12 OBSERVED POTS TOO LARGE TO BE SUBMERGED INTO THE THREE COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE. INSTRUCTED TO REMOVE OVER SIZED POTS, INSTALL A LARGER THREE COMPARTMENT SINK OR PROVIDE ALTERNATIVE WARE-WASHING FOR EQUIPMENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 NOTED HEAVY CLUTTER THROUGHOUT ESTABLISHMENT ON SHELVES, FLOORS AT THE DRY STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 NOTED THE FOLLOWING:- -FLOORS THROUGHOUT PREMISE ESPECIALLY ALONG WALL BASE AND UNDERNEATH EQUIPMENT WITH DIRT, GREASE AND FOOD DEBRIS. -WALLS WITH FOOD DIRT AND FOOD SPILLS -CRACKS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH SPILLS.MUST ALSO CLEAN AND MAINTAIN FLOORS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-305.11 NOTED EMPLOYEE BELONGINGS ON SHELVES AT THE DRY STORAGE AREA AND PREP AREA WITH FOOD ITEMS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  4. Canvass Re-Inspection

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK FOOD CONTAINERS MUST BE LABELED. FROZEN PACKAGED FOODS MUST BE LABELED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING UNDER ALL SHELVING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL STORED ITEMS THROUGHOUT FLOORS ACROSS FROM THE BAR UNDER WALL SHELVING MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE.
  5. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES INSIDE THE WALK-IN COOLER. CHICKEN AT 47.7F, SHRIMP AT 54F, SOUP AT 54.9F, EGGS AT 46.4F, SAUSAGE AT 47.5F. COOLER TEMPERATURE ADJUSTED AND AT 38.5F. ALL FOODS DISCARDED. TOTAL ESTIMATED 40 LBS WITH AN ESTIMATED VALUE OF $400.00. CRITICAL VIOLATION 7-38-005(A).
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION FROM #1982743 ON 2-7-17 NOT CORRECTED. #32-: MUST NOT USE TIN FOIL OR CARD BOARD AS LINER FOR SHELVING OR EQUIPMENT. MUST BE SMOOTH AND CLEANABLE SURFACE. ALL RAW WOODEN SHELVING AND BACK-SPLASH AT THE BAR AND BAR THREE COMPARTMENT SINK MUST BE PAINTED/SEALED. SERIOUS VIOLATION 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK FOOD CONTAINERS MUST BE LABELED. FROZEN PACKAGED FOODS MUST BE LABELED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROVIDE FOOD SCOOPS WITH HANDLES FOR ALL BULK FOODS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF THE FOLLOWING FOUND DIRTY: FRONT PREP THREE COMPARTMENT SINK, FRONT EXPOSED HAND SINK. INTERIOR AND EXTERIOR OF FRONT PREP ONE DOOR COOLER. EXTERIOR OF THE WATER DISPENSER AT BAR. MUST CLEAN AND MAINTAIN ALL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN THE FOLLOWING AREAS WITH DIRTY, DEBRIS, GREASE AND STICKY. THROUGHOUT THE FRONT PREP/BAR. UNDER THREE COMPARTMENT SINK, GREASE TRAP, METAL STORAGE RACKS THROUGHOUT KITCHEN, UNDER COOKS LINE EQUIPMENT, BEHIND ALL COOLERS AND FREEZERS. MUST CLEAN AND MAINTAIN ALL. MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING UNDER ALL SHELVING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL STORED ITEMS THROUGHOUT FLOORS ACROSS FROM THE BAR UNDER WALL SHELVING MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE.
  6. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE TIN FOIL OR CARD BOARD AS LINER FOR SHELVING OR EQUIPMENT. MUST BE SMOOTH AND CLEANABLE SURFACE. ALL RAW WOODEN SHELVING AND BACK-SPLASH AT THE BAR AND BAR THREE COMPARTMENT SINK MUST BE PAINTED/SEALED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING EQUIPMENT FOUND DIRTY: EXTERIOR OF COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN ALL.
  7. Canvass

    7 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GREASE RECEPTACLE WITH OVERFLOWING GREASE FROM THE CONTAINER. GREASE SPLATTER ON THE BUILDING WALL, GROUND SURROUNDING THE CONTAINER AND EXTERIOR OF GARBAGE CONTAINER STORED NEXT TO IT. INSTRUCTED TO REMOVE ALL OVERFLOWING GREASE, CLEAN/REMOVE GREASE AND DEBRIS FROM THE SURROUNDING GROUND AND CLEAN EXTERIOR OF WASTE CONTAINER. SERIOUS VIOLATION. 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES. SERIOUS VIOLATION 7-38-012.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 5-17-16 #1771010 NOT CORRECTED.#30-LABEL AND DATE ALL FOOD CONTAINERS WITH READY TO EAT FOODS INSIDE THE WALK IN COOLER AND MAINTAIN.#34- MUST ELEVATE ALL ITEMS/ARTICLES IN FRONT OF THE FRONT COUNTER TO HAVE AN EASY ACCESS IN CLEANING THE FLOOR. MUST CLEAN IN DETAIL THE FLOOR UNDER THE WOK, AND ALL COOKING EQUIPMENT AND MAINTAIN. SERIOUS VIOLATION 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE TIN FOIL OR CARD BOARD AS LINER FOR SHELVING OR EQUIPMENT. MUST BE SMOOTH AND CLEANABLE SURFACE. ALL RAW WOODEN SHELVING AND BACK-SPLASH AT THE BAR AND BAR THREE COMPARTMENT SINK MUST BE PAINTED/SEALED. MUST REMOVE PEELING PLASTIC FROM THE TOP OF THE DISH MACHINE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING EQUIPMENT FOUND DIRTY: EXTERIOR OF COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE.INTERIOR OF THE BAR THREE COMPARTMENT SINK AND THE KITCHEN EXPOSED HAND SINK. INTERIOR AND EXTERIOR OF BAR ICE MACHINE. MUST CLEAN AND MAINTAIN ALL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGHOUT THE FRONT BAR DIRTY WITH DEBRIS. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL AT THE KITCHEN BOX FREEZERS UNDER WINDOW SILL WITH EXCESSIVE GREASE AND FOOD SPLATTER. MUST CLEAN AND MAINTAIN. MISSING CEILING TILES THROUGHOUT THE KITCHEN. MUST REPLACE.
  8. Canvass

    8 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO HAND SOAP ON THE EXPOSED HAND SINK IN THE FRONT PREP AREA. INSTRUCTED TO PROVIDE HAND SOAP ALL THE TIMES. CRITICAL VIOLATION 7-38-030. MANAGER ASKED ONE OF THE EMPLOYEE TO PUT HAND SOAP ON THE EXPOSED HAND SINK DURING INSPECTION.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING PORK SOUP, BEEF SOUP AND PORK CHOP, SERIOUS VIOLATION 7-38-012. VAN LE, CERTIFIED FOOD MANAGER ARRIVED ON SITE AT 2:55PM.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATE ALL FOOD CONTAINERS WITH READY TO EAT FOODS INSIDE THE WALK IN COOLER AND MAINTAIN. ALL BULK DRY FOOD CONTAINERS NEEDS LABEL ALSO.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE SCREEN ON THE BACK WINDOW ON THE REAR KITCHEN WALLS (WITH DUST ACCUMULATED) AND MAINTAIN. .
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST ELEVATE ALL ITEMS/ARTICLES IN FRONT OF THE FRONT COUNTER TO HAVE AN EASY ACCESS IN CLEANING THE FLOOR. ALL BOXED FOOD AND FOOD ON THE CONTAINERS INSIDE THE WALK IN COOLER MUST BE ELEVATED 6" OFF THE FLOOR MUST CLEAN IN DETAIL THE FLOOR UNDER THE WOK, AND ALL COOKING EQUIPMENT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN IN DETAIL THE FILTER ON THE HOOD WITH GREASE BUILD-UP AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING VISIBLE THERMOMETER ON THE 2 DOOR PREP COOLER IN THE KITCHEN/PREP AREA. MUST PROVIDE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLERS CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION.
  9. License Re-Inspection

    0 infractions

  10. License

    6 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED FROM CONTAMINTAION DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BROWN BUILDUP ACROSS THE WATER LINE IN THE ICE MACHINE. INSTRUCTED TO DETAIL CLEAN AND SANTIZINE. SERIOUS VIOLATION 7-38-005A. NO CITATION ISSUED
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • NO DUMPSTER ON PREMISES. MANAGER HAS A CONTRACT WITH REPUBLIC SERVICES BUT THEY HAVE NOT DROPPED OFF THE DUMPSTER. MUST PROVIDE DUMPSTER OUTSIDE OF PREMISES DURING LICENSE INSPECTION. SERIOUS VIOLATION 7-38-020. NO CITATION ISSUED
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED A MESH LINER ON TOP OF THE COLD-HOLDING UNIT AND OTHER PREP AREAS. INSTRUCTED TO USE NON-ABSORBENT MATERIALS TO STORE CLEAN ITEMS TO ALLOW PROPER CLEANING AND A SMOOTH EASILY CLEANABLE SURFACE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTED FOOD STORAGE SHELVES AND FAN VENT COVER OF THE WALK-IN COOLER. INSTRUCTED TO EITHER RESURFACE EQUIPMENT OR REPLACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS ON THE FLOOR BEHIND THE REACH-IN REFRIGERATORS IN REAR KITCHEN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO DRAIN PLUGS AT 3-COMPARTMENT SINK. MUST PROVIDED AND MAINTAIN.