PHO HUNG Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS STORED INSIDE WALK-IN COOLER AT IMPROPER TEMPERATURES: 4 WHOLE COOKED CHICKENS AT 45.2F, 6LBS OF COOKED EGGS AT 47.2F, 3LBS OF COOKED BEEF AT 45.4F. ALL PRODUCTS WERE COOLED ON 02/27/11. NO TIME/TEMPERATURE LOGS PROVIDED. INSTRUCTED TO PROPERLY COOL HOT FOODS FROM 140F TO 70F IN TWO HOURS AND 70F TO 40F IN FOUR HOURS. MANAGER VOLUNTARILY DISCARDED SAID ITEMS. APPROXIMATE VALUE $130.00. CRITICAL 7-38-005(A) 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. INSTRUCTED TO POST CONSUMER ADVISORY AT SUSHI BAR AND DINING AREA FOR HOT POT DISH. INSTRUCTED TO USE FOOD GRADE CONTAINERS AND NOT USE SHOPPING BAGS TO STORE FOOD ITEMS.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INVERT MULTI USE UTENSILS, PLATES, DISHES, CUPS TO PREVENT CONTAMINATION.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE CARDBOARD FROM PREP TABLE BOTTOMS, PROVIDE SPLASH GUARD BETWEEN PREP TABLE AND DISH MACHINE, BETWEEN PREP TABLE AND HAND WASH SINK AT SUSHI PREP AREA. REPAIR CRACKED SLIDING DOORS AT SUSHI DISPLAY CASE. REMOVE MILK CRATES AND REPLACE WITH ADEQUATE SHELVING. REPLACE WORN DISH HOLDERS, BUS PAN CONTAINERS, AND PAINT EXTERIOR OF GREASE TRAP AT TWO COMPARTMENT SINK.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN BOTTOM OF PREP TABLES, GREASE TRAPS, INTERIOR PANEL OF ICE MACHINE, PREP RACKS, BULK FOOD STORAGE AREA.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS AROUND TOILET IN MENS TOILET ROOM, AROUND DISH MACHINE, BULK FOOD STORAGE CONTAINERS, AND THREE COMPARTMENT SINK TO REMOVE WATER AND FOOD DEBRIS. DETAIL CLEAN FLOOR DRAINS THROUGHOUT PREMISES.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. REMOVE STAINS FROM CEILING THROUGHOUT KITCHEN, CLEAN CEILING VENTS IN TOILET ROOM, CEILING IN WALK-IN COOLER, AND DINING AREA. REPLACE VENT COVER INSIDE WALK-IN COOLER.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE LIGHT BULBS UNDER VENTILATION HOOD AT SUSHI PREP AREA.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAK AT FAUCET NECK AT THREE COMPARTMENT SINK. PROVIDE VENTILATION ABOVE SELF CLEANING LARGE OVEN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE METAL STEM THERMOMETERS TO CHECK FOOD TEMPERATURES. PROVIDE INTERNAL THERMOMETERS FOR REFRIGERATION UNITS AND WALK-IN COOLER.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE METAL STEM THERMOMETERS TO CHECK FOOD TEMPERATURES. PROVIDE INTERNAL THERMOMETERS FOR REFRIGERATION UNITS AND WALK-IN COOLER.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.