PHO HUNG Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: UPON ARRIVAL, OBSERVED NO PERSON IN CHARGE ON SITE DURING TIME OF INSPECTION. PRIORITY FOUNDATION 7-38-012, NO CITATION ISSUED.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: UPON ARRIVAL, OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION. MANAGER ARRIVED ON SITE AFTER ARRIVAL, WITH EXPIRED CITY OF CHICAGO CERTIFICATE. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE WITH A VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE, WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE AT ANY OF THE EXPOSED HANDWASHING SINKS AND WASHBOWLS IN THE TOILET ROOMS ON SITE (BOTH UPSTAIRS AND DOWNSTAIRS). INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SINK IN THE UPSTAIRS REAR PREP AREA. OBSERVED DOUGH BEING PREPARED IN MIXING BOWL AT THE TIME OF THE INSPECTION. INSTRUCTED MANAGER TO INSTALL HANDWASHING SINK IN THE MENTIONED PREP AREA. PRIORITY FOUNDATION VIOLATION 7-38-030 (C), CITATION ISSUED

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: OBSERVED EXCESSIVE BLACK MOLD LIKE SUBSTANCE THROUGHOUT INTERIOR OF THE ICE MACHINE ON THE FIRST FLOOR, DIM SUM PREP AREA. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. ICE MACHINE IS USED FOR HUMAN CONSUMPTION. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION 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-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED LOW TEMPERATURE DISHWASHING MACHINE AT IMPROPER FINAL SANITIZING RINSE AT 0 PPM CHLORINE CONCENTRATION (DISHMACHINE NOT IN USE AT THIS TIME). INSTRUCTED TO GET DISHWASHING MACHINE SERVICED TO PROPERLY SANITIZE. MACHINE WAS REPAIRED BEFORE THE CONCLUSION OF INSPECTION. PRIORITY VIOLATION 7-38-025 NO CITATION 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.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED NO VALID SUSHI RICE ANALYSIS LETTER (LAST TEST OBSERVED WAS DONE IN 2015) OR pH TEST KIT ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A SUSHI RICE ANALYSIS LETTER OR OBTAIN A pH TEST KIT. PRIORITY FOUNDATION 7-38-005, CITATION ISSUED

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

APPROVED THAWING METHODS USED - Comments: OBSERVED IMPROPER THAWING METHOD FOR CHICKEN BONES IN THE REAR FOOD PREP AREA. BOX OF RAW CHICKEN BONES THAWING ON A FOOD CART AT ROOM TEMPERATURE. INSTRUCTED TO USE ADEQUATE THAWING METHODS AND MAINTAIN.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO AMBIENT THERMOMETERS IN MAJORITY COLD HOLDING UNITS ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE DOORS ON THE THREE DOOR PREP COOLER NOT ABLE TO REMAIN CLOSE. THE COOLER IS LOCATED ACROSS FROM THE GREASE TRAP FOR UNDER THE COOKING EQUIPMENT. INSTRUCTED TO REPAIR AND MAINTAIN.

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 THE SIDES OF THE DEEP-FRYING UNITS WITH GREASE BUILD UP. INSTRUCTED TO 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FLOORS THROUGHOUT THE REAR FOOD PREP AREA WITH STANDING WATER INSIDE THE FLOOR DRAINS, ALSO THE FLOORS NEAR THE REAR EXIT DOOR WITH DEBRIS. INSTRUCTED TO REMOVE STANDING WATER AND CLEAN FLOORS 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 THE FLOORS THROUGHOUT THE REAR FOOD PREP AREA WITH STANDING WATER INSIDE THE FLOOR DRAINS, ALSO THE FLOORS NEAR THE REAR EXIT DOOR WITH DEBRIS. INSTRUCTED TO REMOVE STANDING WATER AND CLEAN FLOORS 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.