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SAIGON SISTERS

251 E HURON ST, CHICAGO, IL 60611 · Restaurant

Inspection summary

SAIGON SISTERS has been inspected 11 times by Chicago Department of Public Health since August 20, 2013. The most recent inspection, on February 28, 2024, found no infractions.

1 of 11 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, Handwashing and staff hygiene and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 5 separate inspections, most recently on February 17, 2022. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 4 times across 4 separate inspections, most recently on January 12, 2021. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on June 8, 2023. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 3 times across 2 separate inspections, most recently on February 17, 2022. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 11 times across 8 separate inspections, most recently on June 8, 2023. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

11 inspections

  1. Canvass

    0 infractions

  2. Complaint

    6 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CRATES WITH HEAVY ACCUMULATED FOOD DEBRIS USED FOR ELEVATION THROUGHOUT PREP AREAS. INSTRUCTED TO REMOVE AND PROVIDE ADEQUATE SHELVING UNITS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE INTERIOR/EXTERIOR SURFACES OF 2 DOOR REFIGERATION UNIT AND 2 DOOR FREEZER WITH EXCESSIVE DRIED FOOD DEBRIS. INSTRUCTED TO REMOVE CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED 3 COMPARTMENT SINK HOT WATER HANDLE (RIGHT SIDE) IN DISREPAIR. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED DOCK AREA WITH TRASH ON GROUND UNDER RECEPTACLE. INSTRUCTED TO REMOVE AND MAINTAIN AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESSIVE AMOUNTS OF TRASH AND DRIED FOOD DEBRIS UNDERNEATH ALL PREP AREAS IN REAR OF FACILITY. INSTRUCTED TO REMOVE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED EXPIRED ALLERGEN TRAINING CERTIFICATE ON SITE FOR REVIEW. INSTRUCTED TO OBTAIN AND MAINTAIN.
  3. Canvass

    3 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • Inaccurate food probe thermometer, instructed to obtain good working ones.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • packaged food containers for grab and go not labeled. instructed to provide proper labeling that list ingredients, facility name, weight, allergens if any and date if more than 24hrs shelf life.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • using a shredded cloth twine as a pot cover handle, instructed to provide sound material.
  4. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED NO HAND WASHING SIGNS AT THE HAND WASHING SINKS LOCATED IN THE FOOD PREP AREAS. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED ACCUMULATED DIRT DEBRIS AROUND THE GREASE TRAP AND UNDER AND BEHIND THE SHELVES IN THE REAR FOOD PREP AREA. INSTRUCTED TO CLEAN.
  5. Canvass

    10 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • - THE DESIGNATED PERSON IN CHARGE, WHO IS ON SITE, MUST OBTAIN AND MAINTAIN A VALID CITY OF CHICAGO FOOD SERVICE SANITATION LICENSE. PRIORITY FOUNDATION VIOLATION#:7-38-012. NO CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • - NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • - NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP WRITTEN POLICY AND PHYSICAL KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • - MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • - MUST PROVIDE THERMOMETERS THAT ARE CONSPICUOUSLY PLACED AND EASILY READABLE INSIDE ALL COOLERS AND HOT HOLD UNITS.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • - OBSERVED "GRAB AND GO" FOOD ITEMS OFFERED FOR SALE IN THE COOLER WITHOUT PROPER LABELING. MUST PROVIDE. FACILITY HAS BEEN PROVIDED WITH INFORMATION FOR LABEL REQUIREMENTS AT THIS TIME.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • - OBSERVED SOILED LINENS STORED ON THE FLOOR IN THE REAR FOOD PREP AREA. MUST REMOVE AND STORE IN A SEGREGATED LOCATION AWAY FROM ALL FOOD PREP AREAS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • - OBSERVED THE CUTTING BOARD IN THE REAR PREP AREA HEAVILY STAINED AND WITH DEEP DARK GROOVES. MUST REPLACE OR RESURFACE, AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • - MUST PROVIDE A DETAILED, STEP BY STEP, WASH/RINSE/SANITIZE CLEANING PROCEDURE (INCLUDING EQUIPMENT/SUPPLIES USED, CONCENTRATION LEVELS, CONTACT TIMES ETC) FOR ALL FOOD-CONTACT UTENSILS AND EQUIPMENT THAT IS TOO LARGE TO BE SUBMERGED IN THE THREE COMPARTMENT SINK (LARGE POT).
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • - OBSERVED AN ACCUMULATION OF DIRT/DEBRIS ON THE FAN COVER INSIDE THE WALK IN COOLER. MUST DETAIL CLEAN AND MAINTAIN.
  6. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUST SHELF RACK INSIDE WALK IN COOLER. INSTRUCTED MANAGER TO PAINT OR REPLACE RUSTED SHELF RACK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DUST BUILD UP ON WALK IN COOLER CONDENSER FAN COVERS. MUST CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER INSIDE 2-DOOR REACH IN COOLER BEHIND FRONT COUNTER. MUST PROVIDE THERMOMETER FOR COOLER.
  7. Canvass

    2 infractions

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • REFRIGERATION THERMOMETER STORED AT REAR OF COOLER, INSTRUCTED TO KEEP IN WARMEST PART.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEES PERSONAL ITEMS STORED ON FOOD BAGS, INSTRUCTED TO KEEP AWAY
  8. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO DETAIL CLEAN THE INTERIOR SURFACE OF THE ICE MACHINE TO REMOVE BUILDUP WHEN MACHINE IS TURNED OFF AND NO ICE REMAINS IN THE MACHINE- MAINTAIN CLEAN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • INSTRUCTED FOOD HANDLERS IN THE FRONT PREP AREA PREPARING SANDWICHES TO WEAR A HAIR RESTRAINT AT ALL TIMES.
  9. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN PREP AREA OF FOOD SPILLS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ORGANIZE AND MAINTAIN BSMT. STORAGE AREA, ELEVATE ITEMS 6 INCHES OFF FLOOR.
  10. Canvass

    3 infractions

    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOOD HANDLERS IN THE REAR PREP AREA WITHOUT HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING HANDLED.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED UTENSILS STORED IN BOWLS OF WATER. INSTRUCTED TO STORE UTENSILS ON A CLEAN SURFACE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED ICE SCOOPS STORED INSIDE OF THE ICE. INSTRUCTED TO STORE ON A CLEAN SURFACE.
  11. License

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO PROBE THERMOMETER ON PREMISES TO TAKE FOOD TEMPERATURES. MUST PROVIDE.

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