Food Safety Report: Nha Hang Vietnam Restaurant, 1032 W Argyle St, Chicago, Il, USA.

Chicago, 60640 Illinois, United States

Report date: Mar 12, 2026
10. Adequate handwashing sinks properly supplied and accessible
- comments: noted no paper towels at the kitchen handwash sink and mens bathroom hand wash sink. Instructed to have soap and paper towels at all ahnd washing sinks. Priority foundation violation 7-38-030(c). Citation issued.

22. Proper cold holding temperatures
- comments: noted internal temperature of the following tcs food items inside service coolers to be improper:-tofu 50. 5f, mixed vegetables egg roll 60. 1f/64f,shrimp 48. 7f, chicken 59. 8f, tofu 44. 2f. Manager immediately and voluntarily disposed of 51 lbs of products worth $400. 00 through denaturing process. Priority violation 7-38-005

23. Proper date marking and disposition
- comments: noted tcs prepared ready to eat tcs foods prepared on site and held for more than 24 hours without a discard date inside refrigeration units and prep coolers. Such food cooked noodles, shrimps, vegetables, soups etc shall be clearly marked to indicate the date or day by which the food shall be consummed on premises, or discarded when held for a maximum of seven days. Manager immediately had employees discard the foods 10 lbs worth $120. Priority foundation violation 7-38-005. Citation issued.

41. Wiping cloths: properly used & stored
- comments: noted dirty wiping cloths on prep table at the rear prep areas not properly stored. Instructed to properly store all washcloths in a sanitizing solution especially when not in use

43. In-use utensils: properly stored
- comments: noted serving plates and bowls on shelves throughout the kitchen prep area not properly stored. Instructed to invert all serving plates and bowls to prevent dust accumulation.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted cutting boards with open seams and dark stains. Must refinish or replace damaged or stained cutting boards.

55. Physical facilities installed, maintained & clean
- comments: noted the following:- a) cardboard boxes used to line floors at the prep area. B) grease and dirt accumulation underneath cooking equipment and along wall base. Instructed to remove all cardboard boxes, clean and maintain floors.

56. Adequate ventilation & lighting; designated areas used
- comments: noted heavy dirt and grease accumulation inside, on pipes/conduits and on edges of the exhaust hood and filters above cooking equipment. Instructed to detail clean and maintain hood, filters and pipes/conduits.