King Pho Chicago Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK INFRONT PREP/BAR AREA

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: FOUND LOW TEMPERATURE DISH WASHING MACHINE AT IMPROPER FINAL SANITIZING RINSE AT 0 PPM CHLORINE CONCENTRATION.(DISHMACHINE NOT IN USE AT THIS TIME). INSTRUCTED MANAGER TO FIX AND MAINTAIN. A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). DISHMACHINE TAGGED ?HELD FOR INSPECTION?. CORRECTED ON SITE (DISHMACHINE FINAL SANITIZING RINSE NOW AT 100 PPM) PRIORITY VIOLATION 7-38-025 NO CITATION ISSUED

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

This violation was corrected during the inspection.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TCS FOODS AT IMPROPER TEMPERATURE REQUIREMENTS DURING STORAGE INSIDE PREP COOLER (AIR TEMPERATURE OF 59.9). NOTED INTERNAL TEMPERATURE OF THE FOLLOWING FOOD ITEMS: SHRIMP AT 59.0F/58.9F, CHICKEN AT 57.7F, BEEF TENDON AT 57.9F, CHICKEN EGGS AT 57.8F, NOODLES AT 57.2F. INSTRUCTED MANAGER, TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR BELOW AND HOT HOLDING TEMPERATURE OF ABOVE 135.0F. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $50.00 TOTAL WEIGHT 25 LBS. PRIORITY VIOLATION 7-38-005 (CITATION ISSUED TO RETAIL FOOD LICENSE# 2501184)

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND PREP COOLER (IN PREP AREA) WITH TCS FOODS NOT MAINTAINING PROPER TEMPERATURE REQUIREMENT WITH AN AIR TEMPERATURE OF 59.9F. INSTRUCTED MANAGER TO FIX. ALL COOLERS WITH TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41.0F. PREP COOLER IS TAGGED 'HELD FOR INSPECTION" INSTRUCTED NOT TO USE UNTIL REPAIRED. SEE COMMENTS BELOW. PRIORITY VIOLATION 7-38-005 (CITATION ISSUED TO RETAIL FOOD LICENSE# 2501184)

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

THERMOMETERS PROVIDED & ACCURATE - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: INSTRUCTED TO CLEAN AND REPAINT EXTERIOR SURFACES OF GREASE BOX UNDERNEATH 3 COMPARTMENT SINK IN REAR DISHWASHING AREA

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: INSTRUCTED TO PROVIDE FAUCET AT 3 COMPARTMENT SINK (WITH AN EXISTING SPRAYER) IN REAR DISHWASHING AREA.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: NSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF REACH-IN COOLER AND REACH-IN FREEZER IN PREP/COOKING AREA WITH DRIED FOOD DEBRIS ACCUMULATION.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS UNDERNEATH PREP TABLE IN REAR DISHWASHING AREA.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSTRUCTED TO REPLACE NON WORKING LIGHT BULBS INSIDE (2) REACH-IN COOLER IN PREP/COOKING AREA AND INSIDE PREP COOLER BEHIND FRONT PREP/BAR AREA.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOOD HANDLER (S) WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CERTIFICATE FOR EACH EMPLOYEE

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOOD HANDLER (S) WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CERTIFICATE FOR EACH EMPLOYEE

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.