Banh Mi & Co
Mostly clean — 4 of 7 passed, one prior failure
2014-07-09 Pass w/ Conditions Complaint CRITICAL 5 ▾
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE IN FOOD PREPARATION AREA WEARING GLOVES TO HANDLE FOOD PRODUCTS REMOVE ONE GLOVE TO ANSWER PHONE. AFTHER FINISHED PUT ON THE SAME GLOVE AND MADE A SANDWICHES FOR A CUSTOMER THEN WENT TO WASH HER HANDS WITH G...
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
NO HOT WATER THROUGHOUT PREMISES PER CITY CODE. WATER TEMPERATURE AT TIME OF INSPECTION 69.7F. INSTRUCTED TO REPAIR HOT WATER. HOT WATER WAS RESTORED AT 1:10PM WATER TEMPERATURE TAKEN 112.4F. MUST OPERATE WITH HOT RUNNING WATER AT ALL TIMES.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER NOR A CITY OF CHICAGO CERTIFICATE ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS BEEF AND CHICKEN SOUP, VIETNAMESE MEAT BALL SANDWICHES, BBK PORK SPRINGROLLS ETC, INSTRUCTED ABOVE T...
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
MUST PROVIDE A VISIBLE WORKING THERMOMETER AT THE VEGETABLE REFRIGERATOR IN BASEMENT.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
OBSERVED EMPLOYEES IN FOOD PREPARATION AREA COOKING AND PREPARING FOOD WITHOUT WEARING A HAIR RESTRAINT. MUST WEAR A HAIR RESTRAINT AT ALL TIMES FOOD IS HANDLING.
2014-05-01 Pass Canvass Re-Inspection CRITICAL 6 ▾
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
NOTED KNIVES STORED ON WALL BEHIND 3 COMPARTMENT SINK IN FOOD PREPARATION AREA. MUST PROPERLY STORE KNIVES IN A KNIFE RAC
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST REPAIR EXTENSIVELY TORN UP AND CRACKED CEMENT STEPS LEADING TO THE BASEMENT AREA. THESE STEPS ARE IN VERY POOR CONDITIONS. MUST REPAIR TO BE SMOOTH AND EASILY CLEANABLE.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
EXPOSED HANDWASH SINK LOCATED NEXT TO 3 COMPARTMENT SINK IS DRAINING SLOW. MUST REPAIR/MAINTAINED. MUST PROVIDE STOPPERS FOR 3 COMPARTMENT SINK IN FOOD PREPARATION AREA. MUST HAVE CHLORINE TEST TRIPS FOR THE 3 COMPARTMENT SINK.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
MUST PROVIDE STEAM THERMOMETER TO MONITOR FOOD TEMPERATURES.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST REMOVE CLUTTER AND UNNECESSARY ARTICLES FROM BASEMENT TO PREVENT RODENT HARBORAGE. MUST USE APPROVED SHELVING FOR PRODUCT ELEVATION IN BASEMENT AND 1ST FLOOR REAR STORAGE AREA.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
WIPING CLOTHES STORED ON TOP OF PREP TABLES IN FOOD PREPARATION AREA. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
2014-04-22 Fail Canvass CRITICAL 11 ▾
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
FOUND EMPLOYEE WASHING DISHES AT 3 COMPARTMENT SINK WITHOUT SINK BEING SET UP PROPERLY TO WASH RINSE AND SANITIZE. I DEMONSTRATED THE PROPER METHOD TO SET SINK TO PROPERLY WASH RINSE AND SANITIZE. CRITICAL VIOLATION 7-38-030.
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
FOUND NO HOT WATER AT REQUIRED TEMPERATURES AT THE TIME OF INSPECTION WATER TEMPERATURE TAKEN AT 71.7F. INSTRUCTED TO REPAIR HOT WATER. MANAGER INMMEDIATELY CALLED PLUMBER. HOT WATER WAS RESTORED AT 4:00PM. WATER TEMPERATURE TAKEN AT 110F. MUST OPERA...
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
OBSERVED A REACH-IN COOLER CONTAINING FRESH HERBS AND A FREEZER CONTAINING FROZEN MEATS IN A BASEMENT THAT IS UNFINISHED. CEILING IN POOR REPAIR WITH LOOSE PIECES IN MOST AREAS. THERE IS A WASTE WATER PIPE ABOVE THE FREEZER AND WASTE WATER FROM FIRST...
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
NOTED EVIDENCE OF RODENT ACTIVITY IN BASEMENT STORAGE AREA. NOTED OVER 50 RAT DROPPINGS ON FLOOR UNDERNEATH STORAGE SHELVING AND BEHIND REACH-IN REFRIGERATOR CONTAINING HERBS. MUST CLEAN AND SANITIZED AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE I...
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
PREVIOUS MINOR VIOLATIONS FROM 10/15/13 REPORT#1329566 NOT CORRECTED. #33 NON FOOD CONTACT SURFACES OF ICE MACHINE NOT CLEAN #34 FLOORS IN BASEMENT STORAGE AREA, AND BY HOT WATER HEATER NOT CLEAN, NEED DETAILED CLEANING(CORNERS). SERIOUS VIOLATIONS. ...
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
NOTED KNIVES STORED ON WALL BEHIND 3 COMPARTMENT SINK IN FOOD PREPARATION AREA. MUST PROPERLY STORE KNIVES IN A KNIFE RACK.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
EXPOSED HANDWASH SINK LOCATED NEXT TO 3 COMPARTMENT SINK IS DRAINING SLOW. MUST REPAIR/MAINTAINED. MUST PROVIDE STOPPERS FOR 3 COMPARTMENT SINK IN FOOD PREPARATION AREA. MUST HAVE CHLORINE TEST TRIPS FOR THE 3 COMPARTMENT SINK.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
MUST PROVIDE STEAM THERMOMETER TO MONITOR FOOD TEMPERATURES.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST REMOVE CLUTTER AND UNNECESSARY ARTICLES FROM BASEMENT TO PREVENT RODENT HARBORAGE. MUST USE APPROVED SHELVING FOR PRODUCT ELEVATION IN BASEMENT AND 1ST FLOOR REAR STORAGE AREA.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
ALL EMPLOYEES MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS PREPARED AND SERVED.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
WIPING CLOTHES STORED ON TOP OF PREP TABLES IN FOOD PREPARATION AREA. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
2013-10-15 Pass Canvass 5 ▾
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
Non food contact surfaces of ice machine not clean, need cleaning, cooler shelving/racks not clean, need detailed cleaning(crevices).
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
Floors in bsmt storage area, and by hot water heater not clean, need detailed cleaning(corners).
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
Walls, ceiling in front of prep area not clean, needs detailed cleaning.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Missing light shields in bsmt storage area, shall be provided, light shield in bathroom not clean, needs cleaning.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Exhaust vents(ventilation) in kitchen prep area, dining area, and bathroom not clean, need detailed cleaning.
2012-09-04 Pass w/ Conditions Canvass CRITICAL 8 ▾
FACILITIES TO MAINTAIN PROPER TEMPERATURE
FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED 2 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 48.0F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS EGGS, TOFU AND GROUND BEEF. UNIT TAGGED HELD FOR INSPECTION. MUST REPAIR...
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED SHELL EGGS AT 55.4F, SHRIMP AT 59.9F, PATE AT 61.3F, LIQUID EGGS AT 51.9F, CANADIAN BACON AT 55.4F. MANAGEMENT VOLUNTARILY DISCARDED 25# OF FOOD WORTH $275. CRITICAL VIOLATION 7...
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
EVIDENCE OF RODENT ACTIVITY OBSERVED IN THE BASEMENT. OBSERVED APPROXIMATELY 50 RAT DROPPINGS ON THE GROUND IN THE BASEMENT. MANAGER CLEANED THE DROPPINGS FROM THE AREAS IN THE BASEMENT. SERIOUS VIOLATION 7-38-020.
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
OBSERVED SINGLE USE UTENSILS (SPOONS AND FORKS) STORED IMPROPERLY. MUST STORE UTENSILS WITH THE HANDLES UP TO PREVENT CONTAMINATION BY HANDS.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED KNIVES STORED BETWEEN THE WALL AND THE 3 COMPARTMENT SINK. MUST REMOVE AND INSTALL A KNIFE RACK.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MUST REMOVE THE EXCESS CLUTTER FROM THE BASEMENT, REAR STORAGE AREA AND BENEATH SINKS AND TABLES.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
HAIR RESTRAINTS ARE NEEDED FOR ALL FOOD HANDLING EMPLOYEES.
2011-12-30 Pass Short Form Complaint ▾
No violations found.
2011-12-07 Pass License ▾
No violations found.
Data sourced from Chicago Dept. of Public Health ·
Score calculated from inspection outcomes, violation severity & recency.
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