PHO LOAN RESTAURANT Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOODS NOT PROTECTED DURING STORAGE. SEVERAL FREEZERS, A COOLER AND AN ICE MACHINE FOUND UNABLE TO LOCK DIRECTLY ACROSS FROM TWO CUSTOMER WASHROOMS IN THE REAR HALLWAY. ALSO OBSERVED A PREP TABLE WITH TWO SLICERS BEING USED AND STORED VEGETABLES IN THE SAME HALLWAY ACROSS FROM CUSTOMERS WASHROOM WITH CUSTOMER ACCESS AND POSSIBLE CONTAMINATION. INSTRUCTED TO REMOVE ALL PREPPING EQUIPMENT AND PREP TABLE, PROVIDE LOCKS FOR ALL COOLERS, FREEZERS AND ICE MACHINE. SERIOUS VIOLATION 7-38-005(A).

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: ALL BULK FOODS MUST BE LABELED.

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: KNIVES BEING IMPROPERLY STORED BETWEEN THE PREP COOLER AND PREP TABLE. MUST PROVIDE A PROPER KNIFE HOLDER.

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 NOT USE TIN FOIL OR PAPER TOWELS AS LINERS FOR EQUIPMENT OR SHELVING THROUGHOUT THE KITCHEN. RAW WOODEN STAND ON THE COOKS LINE TO HOLD NOODLE CONTAINER FOUND EXTREMELY DIRTY. MUST CLEAN AND PAINT OR SEAL RAW WOOD.

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: EXTERIOR OF THE GAS STOVE AND THE MICROWAVE OWN FOUND DIRTY. MUST CLEAN AND MAINTAIN.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: EXTERIOR OF THE GAS STOVE AND THE MICROWAVE OWN FOUND DIRTY. MUST CLEAN AND MAINTAIN.

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.