PHO 888 Passes Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDSINK ADJACENT TO THE THREE-COMPARTMENT SINK. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER CONSPICUOUSLY PLACED IN THE 2-DOOR REACH-IN COOLER LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE THERMOMETERS INSIDE ALL COOLING UNITS.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO SPLASH-GUARD FOR HANDSINK AND MOPSINK LOCATED NEXT TO THREE-COMPARTMENT SINK.INSTRUCTED THE PERSON IN CHARGE TO INSTALL A WASHABLE SPLASH GUARD TO PREVENT CONTAMINATION.

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: OBSERVED CUTTING BOARD WITH DEEP SCRATCHES AND STAINS ON THE PREP TABLE IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE THE CUTTING BOARD AND MAINTAIN IT.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED SOME GREASE BUILD AND FOOD DEBRIS ON SURFACES OF ALL COOKING EQUIPMENT LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTENANCE.

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: OBSERVED GREASE ON THE FLOOR UNDERNEATH THE COOKING EQUIPMENT, THREE-COMPARTMENT SINK, AND AROUND THE GREASE TRAP IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED GREASE ON THE FLOOR UNDERNEATH THE COOKING EQUIPMENT, THREE-COMPARTMENT SINK, AND AROUND THE GREASE TRAP IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN

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.