VIET NAM RESTAURANT

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL HAND SINK (FRONT/REAR PREP AREA/DISHWASHING AREA AND (2) WASHROOMS)

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND WASHING SINK NOT ACCESSIBLE FOR USE IN THE KITCHEN. HANDSINK HAS BAG OF BREAD AND A BUCKET LID, UNABLE FOR THE EMPLOYEE TO WASH HANDS. INSTRUCTED MANAGER TO REMOVE. HANDSINK MUST BE AVAILABLE/ACCESSIBLE FOR EMPLOYEES TO WASH HANDS AT ALL TIMES. (CORRECTED ON SITE - MANAGER REMOVED THE BAG OF BREAD AND BUCKET LID). PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED NO DATE LABEL ON READY TO EAT FOOD (COOKED NOODLES, COOKED SHRIMP, MEATBALLS, SOUPS, BEEF ETC.) STORED INSIDE THE REACH-IN COOLER FOR OVER 24 HOURS. INSTRUCTED MANAGER TO PROVIDE A DATE LABEL ON ALL READY TO EAT FOOD ITEMS IF STORED OVER 24 HOURS. MUST IDENTIFY FOOD PRODUCTS SHELF LIFE OR CONSUME BY DATING (7 DAYS FROM PREPARATION DATE). MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL WEIGHT 15 LBS. TOTAL VALUE $ 100.00 PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED

THERMOMETERS PROVIDED & ACCURATE - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, FLOUR, MSG ETC)

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED ICE SCOOP STORED ON TOP OF ICE MACHINE. MUST BE STORED IN A SEPARATE CLEAN CONTAINER TO PREVENT CONTAMINATION.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: INSTRUCTED TO REPAIR SLOW DRAINING HANDSINK IN THE KITCHEN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED ON TOP OF FRONT PREP AREA TO PREVENT PEST HARBORAGE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO CLEAN AND MAINTAIN FLOOR UNDER AND BEHIND COOKING EQUIPMENT IN THE KITCHEN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS WITH DUST AND GREASE ACCUMULATION ABOVE COOKING EQUIPMENT.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOOD HANDLERS WITH EXPIRED FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ALL FOOD HANDLERS THAT DO NOT HAVE CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE SHALL COMPLETE A CURRENT APPROVED FOOD HANDLER TRAINING PROGRAM.

ALLERGEN TRAINING AS REQUIRED - Comments: CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.