PHO HUNG Fails Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 OBSERVED NO WRITTEN PROCEDURE NOR ADEQUATE SUPPLIES ON-SITE TO PROPERLY RESPOND TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14 OBSERVED HANDWASHING SIGNS ARE NEEDED AT THE HANDWASHING SINKS IN THE FOOD PREP AREAS. INSTRUCTED TO PROVIDE.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-303.11(B) OBSERVED A LOW-TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING AT A CHLORINE LEVEL OF 0 PPM DURING THE INSPECTION. INSTRUCTED TO REPAIR AND MAINTAIN A PROPER SANITIZING LEVEL OF 50PPM-200PPM AT ALL TIMES. UNIT TAGGED AND HELD FOR INSPECTION AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11 OBSERVED CONSUMER ADVISORY SIGN NOT POSTED. INSTRUCTED TO POST A CONSUMER ADVISORY SIGN. MANAGER POSTED THE CONSUMER ADVISORY SIGN DURING THE INSPECTION. PRIORITY FOUNDATION 7-38-005.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12 OBSERVED DRY STORAGE CONTAINERS NOT LABELED WITH THE COMMON NAME OF FOODS. INSTRUCTED TO LABEL ALL DRY STORAGE CONTAINERS.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-904.11 OBSERVED CHOPSTICKS AND FORKS BEING PRESET ON THE CUSTOMER DINING TABLES WITHOUT PROTECTION FROM POSSIBLE CONTAMINATION. INSTRUCTED NOT TO PRESET TABLEWARE OR PROVIDE PROTECTION FOR TABLEWARE OR SET TABLEWARE UPON CUSTOMER ARRIVAL.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-502.13 OBSERVED SEASHELLS BEING USED AS SUSHI PLATES, OBSERVED CARDBOARD BEING REUSED AS A SHELF LINER AND SINGLE-USE CONTAINERS, AND GROCERY BAGS BEING REUSED AS FOOD STORAGE CONTAINERS. INSTRUCTED NOT TO REUSE SINGLE SERVICE ITEMS. ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED WOK STATION AND THE GASKETS OF SOME PREP COOLER NEED TO BE CLEANED. OBSERVED THE INTERIOR PANEL AND SIDE WALLS OF THE ICE MACHINE WITH AN ACCUMULATED BROWNISH SUBSTANCE. INSTRUCTED TO CLEAN AND SANITIZE ALL.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE IN THE REAR FOOD PREP AREA. INSTRUCTED TO LOCATE OR PROVIDE.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: 5-501.15 OBSERVED OUTSIDE DUMPSTER OVERFLOWING AND LID NOT TIGHT FITTING ON THE OUTSIDE DUMPSTER. INSTRUCTED TO NOT ALLOW GARBAGE TO OVERFLOW AND ALWAYS KEEP OUTSIDE DUMPSTER LID TIGHT FITTING AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(B).

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12 OBSERVED ACCUMULATED DIRT GREASE AND FOOD DEBRIS UNDER THE COOKING EQUIPMENT AND ACCUMULATED DIRT DEBRIS ON THE PIPES AND GREASE TRAP LOCATED UNDER THE LOW TEMPERATURE DISH MACHINE. INSTRUCTED TO CLEAN ALL.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 4-301.14 OBSERVED A FEW VENTS MISSING ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO REPLACE.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 4-301.14 OBSERVED A FEW VENTS MISSING ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO REPLACE.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.