LD PHO Gets Conditional Pass on Health Inspection - Chicago Restaurant

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED EMPLOYEE CRACKING AND TOUCHING EGGS WITH BARE HANDS FOR MAYONNAISE MAKING. EGGS USED AS ROW IN PRODUCT. MUST USE GLOVES OR OTHER ALTERNATIVE APPROVED METHODS WHEN HANDLING READY TO EAT FOOD AND PRODUCTS.PRODUCT VOLUNTARILY DISCARDED. PRIORITY VIOLATION 7-38-010 CITATION ISSUED

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED READY TO EAT, TEMPERATURE CONTROL FOR SAFETY FOODS (FISH SAUCE) STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD (IN HOUSE MAYONNAISE). MUST DISCLOSE AND REMIND SUCH ITEMS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

PASTEURIZED EGGS USED WHERE REQUIRED - Comments: OBSERVED USE OF UNPASTEURIZED EGGS FOR MAKING MAYO IN HOUSE. PASTEURIZED EGGS OR EGGS PRODUCTS SHELL BE SUBSTITUTE FOR ROW EGGS IN PREPARATION OF FOODS SUCH AS MAYONNAISE. PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED EXPOSED SEWAGE PIPES ABOVE BASEMENT DISH WASHING SINGLE SINK. OVERHEAD EXPOSED DRAINAGE WASTE WATER PIPES COMING FROM THE 1ST FLOOR AREAS .THE SAID PIPES WHERE NOTED TO MANAGER MUST BE ENCASED SMOOTH SURFACE (SOFFIT) DURABLE MATERIAL AND MAINTAIN

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE BASEMENT DRY STORAGE AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL

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: OBSERVED COOKING POTS USED FOR SOUP COOKING TO BE BIGGER THAN 3 COMPARTMENT SINK AND CANT BE SUBMERGED IN WASH WATER IN SINK.FACILITY IS WASHING SINK USING ALTERNATIVE WASHING IN 1 COMPARTMENT SINK LOCATED IN BASEMENT BUT WITHOUT WRITTEN CLEANING PROCEDURE . MUST PROVIDE AND MAINTAIN

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED COOKING POTS USED FOR SOUP COOKING TO BE BIGGER THAN 3 COMPARTMENT SINK AND CANT BE SUBMERGED IN WASH WATER IN SINK.FACILITY IS WASHING SINK USING ALTERNATIVE WASHING IN 1 COMPARTMENT SINK LOCATED IN BASEMENT BUT WITHOUT WRITTEN CLEANING PROCEDURE . MUST PROVIDE AND MAINTAIN

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.