LUAN VAN LE
1000 W WATERS AVE STE 6
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/18/2025
High Priority
1
Intermediate
3
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Water shut off at employee handwash sink and 3 compartment sink. When on continuous running.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts at 51 F. Operator placing more ice in container. Second temperature 43 F. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Repeat Violation
- 27-16-4:Intermediate - Water shut off at employee handwash sink and 3 compartment sink. Corrected On-Site Repeat Violation
Food safety inspection conducted on 2/18/2025 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).
Inspection on 8/13/2024
High Priority
3
Intermediate
4
Basic
5
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed chop sticks stored in container with water and sprouts and plastic spoons stored in water at 71 F near rice cooker Corrected On-Site
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front kitchen area
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator cutting jalapeños peppers for toppings with barehands. Advisor operator proper ways to handle ready to eat foods. **Corrective Action Taken**
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container of sprouts at room temperature 61 F. Operator placing ice on sprouts. **Corrective Action Taken** Repeat Violation
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 27-16-5:Intermediate - Hot water was shut off at employee handwash sink in front kitchen area. Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Large containers of stock in reach-in-cooler not dated
Food safety inspection conducted on 8/13/2024 revealed 12 total violations (3 high priority, 4 intermediate, 5 basic).
Inspection on 2/16/2024
High Priority
0
Intermediate
4
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath cooking equipment Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe underneath 3 compartment sink and faucet at 3 compartment sink continuously
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front kitchen area Repeat Violation
- 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Repeat Violation
Food safety inspection conducted on 2/16/2024 revealed 8 total violations (0 high priority, 4 intermediate, 4 basic).
Inspection on 8/8/2023
High Priority
0
Intermediate
4
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. Dead roach on floor near stoves. Operator cleaned and sanitized area.
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Stored on prep table in back kitchen area
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Back kitchen area
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Near noodle steamer.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Front kitchen area
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Front kitchen hand sink has a water filter on it.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front kitchen area
- 31B-03-4:Intermediate - No soap provided at handwash sink. Front kitchen area
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked food in reach-in-cooler
Food safety inspection conducted on 8/8/2023 revealed 11 total violations (0 high priority, 4 intermediate, 7 basic).