CALIS VIETNAMESE RESTAURANT

Order for delivery

Inspection history

1. Jan 21, 2026

   ✓
   1 violation

   • Keep the plumbing system in good repair.

2. Jan 7, 2026

   ✕
   9 violations

   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep the plumbing system in good repair.
   • Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

3. Jan 7, 2025

   ✓
   4 violations

   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Handle, display, and dispense all single-service and single use articles and clean utensils so that contamination of lip-contact and food-contact surfaces is prevented.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

4. Jan 10, 2024

   ✕
   8 violations

   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Keep all intake and exhaust air ducts and filters clean.
   • Remove single-service and single-use articles made from materials that are unsafe and unclean.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Label all containers of food and food ingredients with their common name.
   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

5. Jan 10, 2023

   ✓
   8 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Keep all intake and exhaust air ducts and filters clean.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily