Banh Mi & Co
Last inspected: Jul 9, 2014
78
Score
Going back to 2011, Banh Mi & Co has seven inspections in the public record. Inspectors last stopped by on Jul 9, 2014. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit. Note that Banh Mi & Co's inspection history hasn't been updated since Jul 9, 2014; current conditions may have shifted from what the file shows.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly four violations earlier in the record.
When inspectors have written things up, “refrigeration and metal stem thermometers provided and conspicuous” has been the most frequent reason, cited three times.
Banh Mi & Co's latest score of 78 falls below the Chicago average of 81. The record is unremarkable in either direction.
7
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jul 9, 2014
Complaint
5 minor violations.
View 5 violations
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: 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 GLOVES ON THEN STARED TO PREPARED FOOD COME BACK TO THE FRONT PREPARED ANOTHER SANDWICHES FOR A CUSTOMER WEARING SAME GLOVES. THE OTHER EMPLOYEE WEARING FOOD GLOVES DOING MULTI TASK FOOD AND NON FOOD RELATED WEARING ALL THE TIME FOOD GLOVES ON BOTH EMPLOYEES NEVER WASHED THEIR HANDS BEFORE OF AFTHER REMOVED FOOD GLOVES. INFORMATION GIVEN ON HANDWASHING INSTRUCTED TO PROPERLY WASH HANDS WHEN MULTI TASKING. CRITICAL VIOLATION 7-38-010(A)
6
Water source: safe, hot & cold under city pressure
Inspector notes: 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.
9
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: 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 THAT CERTIFIED FOOD MANAGER HAS TO BE PRESENT AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION. 7-38-012
21
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE A VISIBLE WORKING THERMOMETER AT THE VEGETABLE REFRIGERATOR IN BASEMENT.
40
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: 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.
42
78
May 1, 2014
Reinspection
6 minor violations.
View 6 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: NOTED KNIVES STORED ON WALL BEHIND 3 COMPARTMENT SINK IN FOOD PREPARATION AREA. MUST PROPERLY STORE KNIVES IN A KNIFE RAC
31
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: 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.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE STEAM THERMOMETER TO MONITOR FOOD TEMPERATURES.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: 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.
43
74
Apr 22, 2014
Routine
11 minor violations.
View 11 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: 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.
8
Water source: safe, hot & cold under city pressure
Inspector notes: 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 OPERATE WITH HOT RUNNING WATER AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
9
Food protected during storage, preparation, display, service and transportation
Inspector notes: 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 FLOOR SINK DRIPING ON THE WAY TO THE COOLING EQUIPMENT. INSTRUCTED TO REMOVE COOLER AND FREEZER OR PROVIDE AN AREA WITH SMOOTH, CLEANABLE FLOOR, WALLS AND CEILING FOR PROPER FOOD PROTECTION. CITATION ISSUED: 7-38-005 (A).
16
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: 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 IS NEEDED TO MINIMIZE OR ELIMINATE PEST PROBLEM. SERIOUS VIOLATION 7-30-020
18
Previous minor violation(s) corrected 7-42-090
Inspector notes: 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. 7-42-090.
29
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: NOTED KNIVES STORED ON WALL BEHIND 3 COMPARTMENT SINK IN FOOD PREPARATION AREA. MUST PROPERLY STORE KNIVES IN A KNIFE RACK.
31
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE STEAM THERMOMETER TO MONITOR FOOD TEMPERATURES.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: ALL EMPLOYEES MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS PREPARED AND SERVED.
42
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: 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.
43
58
Oct 15, 2013
Routine
5 minor violations.
View 5 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Non food contact surfaces of ice machine not clean, need cleaning, cooler shelving/racks not clean, need detailed cleaning(crevices).
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: Floors in bsmt storage area, and by hot water heater not clean, need detailed cleaning(corners).
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: Walls, ceiling in front of prep area not clean, needs detailed cleaning.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Missing light shields in bsmt storage area, shall be provided, light shield in bathroom not clean, needs cleaning.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Exhaust vents(ventilation) in kitchen prep area, dining area, and bathroom not clean, need detailed cleaning.
38
78
Sep 4, 2012
Routine
8 minor violations.
View 8 violations
Facilities to maintain proper temperature
Inspector notes: 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 AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: 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 7-38-005A.
3
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: 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.
18
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: OBSERVED SINGLE USE UTENSILS (SPOONS AND FORKS) STORED IMPROPERLY. MUST STORE UTENSILS WITH THE HANDLES UP TO PREVENT CONTAMINATION BY HANDS.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED KNIVES STORED BETWEEN THE WALL AND THE 3 COMPARTMENT SINK. MUST REMOVE AND INSTALL A KNIFE RACK.
32
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST REMOVE THE EXCESS CLUTTER FROM THE BASEMENT, REAR STORAGE AREA AND BENEATH SINKS AND TABLES.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: HAIR RESTRAINTS ARE NEEDED FOR ALL FOOD HANDLING EMPLOYEES.
43
67
Dec 30, 2011
Complaint
No violations found.
100
Dec 7, 2011
License
No violations found.
100
Frequently Asked Questions
When was Banh Mi & Co last inspected?
The most recent health inspection at Banh Mi & Co on file is from Jul 9, 2014. The public record contains seven inspections in total.
What is the most common violation at Banh Mi & Co?
Across the inspection record, “refrigeration and metal stem thermometers provided and conspicuous” has been cited three times, more than any other issue at Banh Mi & Co.
Has Banh Mi & Co's inspection record improved over time?
No. Recent inspections at Banh Mi & Co have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Banh Mi & Co means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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