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NEW BANH MI & CO.

3141 N BROADWAY ST, CHICAGO, IL 60657 · Restaurant

Inspection summary

NEW BANH MI & CO. has been inspected 7 times by Chicago Department of Public Health since September 9, 2015. The most recent inspection, on August 30, 2018, found no infractions.

1 of 7 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: Food temperature control, Food source, labelling and allergens and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 4 times across 3 separate inspections, most recently on July 11, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on October 7, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 July 11, 2017. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • 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 once on August 3, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 4 separate inspections, most recently on February 1, 2018. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD.(HANDLES RAW BEEF, PORK, ETC.) SERIOUS VIOLATION.7-38-012A. MUST PROVIDE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT BASEMENT. MUST CLEAN AND SANITIZE.
  3. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOOD STORED ON THE REAR PREP COUNTER AT IMPROPER TEMPERATURES, NO COOLING LOGS PROVIDED ON SITE. NOTED CHICKEN, 98 DEGREES F; TOFU, 89 DEGREES F; CHICKEN BROTH, 105 DEGREES F; AND RICE NOODLES, 110 DEGREES F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED 15 LBS OF PRODUCT WORTH $150. INSTRUCTED TO HOLD HOT POTENTIALLY HAZARDOUS FOODS AT 140 DEGREES F OR ABOVE AND COLD POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F OR BELOW AND TO MAINTAIN TEMPERATURE LOGS ON SITE FOR ALL COOLING PROCEDURES. CRITICAL VIOLATION: 7-38-005(A)
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED FRONT HANDSINK BLOCKED AND INACCESSIBLE DUE TO BAGS OF CUPS BEING STORED IN THE BASIN OF THE SINK, AND A STOOL STORED DIRECTLY IN FRONT OF THE SINK WITH A BUCKET ON TOP. INSTRUCTED THAT THE HANDSINK MUST BE CONVENIENT AND ACCESSIBLE AT ALL TIMES. OPERATOR CORRECTED ON SITE BY MOVING ALL MATERIALS AWAY FROM SINK. CRITICAL VIOLATION: 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED PLASTIC GROCERY BAGS BEING USED TO STORE COOKED RICE NOODLES. INSTRUCTED THAT ALL FOOD MUST BE STORED IN A FOOD-GRADE CONTAINER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER IN BASEMENT UPRIGHT COOLER. MANAGER CORRECTED ON SITE.
  4. Canvass Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED EXPOSED HAND WASHING SINK IN FOOD PREPARATION AREA DRAINING SLOW AND LEAKING UNDERNEATH PIPE. MUST REPAIR AND MAINTAIN. OBSERVED LEAKY FAUCET BASE AT THE 3-COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.
  5. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS FOUND AT IMPROPER TEMPERATURES INSIDE UPRIGHT REFRIGERATOR. OBSERVED COOKED CHICKEN AT 74.1F AND COOKED PORK AT 49.9F MANAGER IMMEDIATELY AND VOULUNTARY DISCARDED AND DENATURED FOOD ITEMS 7LBS OF FOOD VALUE OF $85.00 . 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
      • EVIDENCE OF LIVE FRUIT FLIES IN BASEMENT. OBSERVED APPROXIMATELY 35 LIVE FRUIT FLIES ON THE CEILING WALLS AND PIPES IN BASEMENT FOOD STORAGE AREA. MUST CLEAN AND SANITIZE AREAS. ADDISTIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE NOR CITY OF CHICAGO CERTIFICATE POSTED ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS BEEF SOUP, SANDWICHES, NOODLES ETC,. INSTRUCTED ABOVE THAT CERTIFIED FOOD MANAGER HAS TO BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. CERTIFIED FOOD MANAGER ARRIVED DURING INSPECTION. SERIOUS VIOLATION 7-38-012.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT AND DEBRIS ON FLOOR UNDERNEATH SHELVING AND BEHIND CHEST FREEZER IN BASEMENT MUST CLEAN AND MAINTAIN. MUST MAINTAIN FLOOR DRY AT ALL TIMES TO PREVENT PEST BREEDING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED OPENINGS INTO NORTH WEST WALLS IN BASEMENT. MUST SEAL AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED EXPOSED HAND WASHING SINK IN FOOD PREPARATION AREA DRAINING SLOW AND LEAKING UNDERNEATH PIPE. MUST REPAIR AND MAINTAIN. OBSERVED LEAKY FAUCET BASE AT THE 3-COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER AND UNNECESSARY ARTICLES IN BASEMENT FOOD STORAGE AREA.MUST REMOVE CLEAN AND MAINTAIN AREA. MUST ELEVATE ITEMS 6INCHES OFF THE FLOOR/WALL.
  6. Short Form Complaint

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED 6 LBS OF CHICKEN (VALUED AT $23, AS STATED BY OPERATOR) AT 73.3F IN PLASTIC GROCERY BAGS IN A BUS TUB UNDER THE THREE COMPARTMENT SINK. OPERATOR VOLUNTARILY DISCARDED AND DENATURED SAID PRODUCT. INSTRUCTED FACILITY TO MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW OR 140F OR ABOVE. CRITICAL CITATION ISSUED 7-38-005(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED WRAPPED TO GO DESSERTS AT THE FRONT COUNTER UNLABELED. INSTRUCTED FACILITY TO LABEL AND MAINTAIN WITH PRODUCTION FACILITY NAME AND CONTACT INFORMATION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED FACILITY TO INSTALL AND MAINTAIN COVING ALONG THE WALLS IN THE PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED FACILITY TO INSTALL LIGHT SHIELDS OR TO OBTAIN SHATTER PROOF LIGHT BULBS AND TO MAINTAIN.
  7. License

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED WRAPPED TO GO DESSERTS AT THE FRONT COUNTER UNLABELED. INSTRUCTED FACILITY TO LABEL AND MAINTAIN WITH PRODUCTION FACILITY NAME AND CONTACT INFORMATION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED FACILITY TO INSTALL AND MAINTAIN COVING ALONG THE WALLS IN THE PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED FACILITY TO INSTALL LIGHT SHIELDS OR TO OBTAIN SHATTER PROOF LIGHT BULBS AND TO MAINTAIN.

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