PHO HUNG Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED INTERIOR TOP AND BOTTOM PANELS OF ICE MACHINE IN SMOOTHIE PREP AREA WITH A MOLDY LIKE SUBSTANCE; MUST CLEAN AND MAINTAIN MACHINE. MACHINE TAGGED HELD FOR INSPECTION AT THIS TIME AND MUST NOT BE USED UNTIL REINSPECTED BY THE CDPH. SERIOUS VIOLATION 7-38-005(A) 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL COOKED FOOD ITEMS INSIDE OF WALK-IN COOLER. LABEL BULK STORAGE CONTAINERS WITH NAME OF PRODUCT INSIDE.

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: OBSERVED SOME FOOD ITEMS STORED IN NON FOOD GRADE BAGS IN REFRIGERATION AND FREEZER UNITS; INSTRUCTED TO ONLY USE FOOD GRADE BAGS FOR STORAGE OF FOODS.

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: MUST REPAIR/REPLACE RUBBER GASKET AT TWO DOOR REFRIGERATOR IN SUSHI PREP AREA IN FRONT OF RESTAURANT TO AVOID ESCAPING AIR.

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: MUST CLEAN AND MAINTAIN THE FOLLOWING EQUIPMENT: INTERIORS OF REFRIGERATION UNITS AND FREEZERS, EXTERIOR SURFACES OF COOKING EQUIPMENT TO REMOVE FOOD AND EXCESSIVE AMOUNTS OF GREASE, INTERIOIR BOTTOM OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES, EXTERIOR OF DISHMACHINE, INTERIOR OF DISHMACHINE, CLEAN AND PAINT RUSTY SHELVES INSIDE OF WALK-IN COOLER, CLEAN TOPS, BOTTOM SHELVES AND UNDERNEATH ALL PREP TABLES TO REMOVE RESIDUE FROM FOOD, SPILLS AND GREASE.

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: MUST CLEAN FLOORS UNDER COOKING EQUIPMENT TO REMOVE HEAVY GREASE, FOOD, PLASTIC, CARDBOARD, BOTTLES AND BOTTLE CAPS. CLEAN AROUND AND BEHIND OTHER KITCHEN EQUIPMENT SUCH AS SINKS, DISHMACHINE, UTILITY SINK, PREP TABLES AND REFRIGERATION UNITS.

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: MUST CLEAN AND MAINTAIN THE FOLLOWING: REMOVE DUST FROM CEILING VENTS IN KITCHEN, VENTS IN HOODED AREA OVER EQUIPMENT TO REMOVE GREASE, EQUIPMENT ATTACHED TO WALL (FIRE SYSTEM) TO REMOVE DUST AND GREASE, VENT FAN IN MENS WASHROOM TO REMOVE DUST, REPLACE STAINED CEILING TILES IN WOMENS WASHROOM AND FAN COVER IN WALK-IN COOLER TO REMOVE DUST. CLEAN INTERIORS OF LIGHT FIXTURES IN KITCHEN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST CLEAN AND PAINT THE EXTERIORS OF THE GREASE RECEPTORS IN KITCHEN AT COOKING EQUIPMENT AND THREE COMPS SINK. CLEAN AND MAINTAIN THE INTERIOR OF THE UTILITY SINK IN KITCHEN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST CLEAN AND PAINT THE EXTERIORS OF THE GREASE RECEPTORS IN KITCHEN AT COOKING EQUIPMENT AND THREE COMPS SINK. CLEAN AND MAINTAIN THE INTERIOR OF THE UTILITY SINK IN KITCHEN.

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.