PHO 888 Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: TCS FOOD AT IMPROPER TEMPERATURE: 6LB OF COOKED PORK SAUSAGE AT TEMP OF 68.9F; 11 PACKAGES OF TOFU AT TEMP OF 53.9F TO 55F. COLD FOOD MUST MAINTAIN A TEMP OF 41F AND BELOW. PRIORITY VIOLATION:7-38-005,CITATION ISSUED.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: DRY FOOD CONTAINERS(SUGAR, FLOUR ETC) NOT LABELED UNDER PREP TABLES, INSTRUCTED TO LABEL WITH COMMON NAME.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: A BUCKET WITH SANITIZE SOLUTION AND LINEN MUST BE PROVIDED AT PREP TABLES

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL UTENSILS HANGING BY THE HANDWASHING SINK, THREE-COMPARTMENT SINK MUST BE RELOCATED TO MINIMIZE THE SOURCE OF CONTAMINATION

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE CHEST FREEZER AND REACH-IN COOLER. MUST USE WASHABLE CONTAINERS OR FOOD-GRADE DISPOSABLE PLASTIC BAGS.

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: NOTED USED LARGE POTS ON-SITE THROUGHOUT THE PREMISES INCLUDED OUTSIDE ON TOP THE SHELF. INSTRUCTED TO PROVIDE A PROCEDURE FOR PROPER WASHING AND SANITIZING OF EQUIPMENT OR REMOVE SAID UTENSILS.

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: BIG POTS STORED OUTSIDE GANGWAY(PUBLIC VIEW AND OUTSIDE ELEMENTS).MUST REMOVE AND RELOCATED INSIDE THE PREMISES.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ACCUMULATED GREASE AND FOOD DEBRIS ON UTILITY CONNECTIONS, EQUIPMENT, HOOD AND FILTERS UNDER THE HOOD, SURFACES EXTREMELY SOILED CLOTH CURTAINS TO GET INTO KITCHEN FROM HALLWAY. MUST CLEAN AND MAINTAIN.DE-LIME AND CLEAN ALL INTERIOR SURFACES OF THE DISH MACHINE. INTERIOR AND EXTERIOR OF THE GAS STOVE WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ACCUMULATED GREASE AND FOOD DEBRIS ON UTILITY CONNECTIONS, EQUIPMENT, HOOD AND FILTERS UNDER THE HOOD, SURFACES EXTREMELY SOILED CLOTH CURTAINS TO GET INTO KITCHEN FROM HALLWAY. MUST CLEAN AND MAINTAIN.DE-LIME AND CLEAN ALL INTERIOR SURFACES OF THE DISH MACHINE. INTERIOR AND EXTERIOR OF THE GAS STOVE WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

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.