SAIGON SISTERS Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED APPROXIMATELY 8 LBS COOKED AND COOLED DICED CHICKEN IN THE WALK-IN COOLER COVERED WITH PLASTIC WRAP, STORED IN DEEP METAL PANS, DATED 11-19-14 RANGING IN IMPROPER TEMPERATURE BETWEEN 45.1 TO 46.4F. REVIEWED WITH MANAGEMENT THE PROPER METHODS OF COOLING COOKED FOODS TO 70F WITHIN 2 HOURS THEN TO 40F WITHIN AN ADDITIONAL 4 HOURS. ALL CHICKEN DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $65.00. CRITICAL CITATION ISSUED 7-38-005(A).

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED OVER 30 SMALL FLIES THROUGHOUT THE DRY FOOD STORAGE AREA AND REAR AREA NEAR CHEMICAL AND EMPLOYEE LOCKERS. INSTRUCTED TO MINIMIZE OR ELIMINATE ALL FLY ACTIVITY. REMOVE ALL MOIST ORGANIC MATERIALS FROM BOTH AREAS. CLEAN ALL DRAINS. SEAL ALL OPEN CREVICES AND POSSIBLE BREEDING LOCATIONS. RECOMMEND HAVING PEST CO. TREAT FOR FLIES. SERIOUS CITATION ISSUED. 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION FROM 8-20-14 NOT CORRECTED. #35-MISSING CEILING TILE ABOVE WALK-IN COOLER. MUST REPLACE. SERIOUS CITATION ISSUED 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THROUGHOUT ESTABLISHMENT ALONG ALL BASEBOARDS, BEHIND ALL COOLERS AND COOKING EQUIPMENT AND INCLUDING EMPLOYEE LOCKER AREA WITH DIRT AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MISSING WALL COVING ALONG WALL OF THE WALK-IN COOLER IN THE DRY STORAGE AREA. MUST REPLACE. MUST RE-ATTACH PLASTIC WALL NEXT TO THE ICE MACHINE.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A METAL STEM THERMOMETER FOR CHECKING FOOD TEMPERATURES.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEES IN THE FOOD PREP AREAS MUST WEAR HAT/HAIR RESTRAINTS.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEES IN THE FOOD PREP AREAS MUST WEAR HAT/HAIR RESTRAINTS.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.