PHO'S THAI CUISINE Fails Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED EMPLOYEE WASHING FOOD EQUIPMENT SUCH AS A BLENDER AND UTENSILS AT THE THREE COMPARTMENT SINK THAT WAS NOT SET PROPERLY TO WASH RINSE AND SANITIZE. EMPLOYEE USING A SOAPY SPONGE ONLY WITHOUT SANITIZER. INSTRUCTED TO PROPERLY SET SINK AND RE-WASH ALL DISHES FOUND IN DRYING RACK. CRITICAL VIOLATION 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOODS NOT PROTECTED DURING STORAGE. IN THE COOKS LINE TWO DOOR COOLER OBSERVED A CRACKED RAW EGG STORED DIRECTLY NEXT, TOUCHING RAW, CUT, FRESH CABBAGE. ALSO UNCOVERED CONTAINERS OR RAW CHICKEN AND BEEF STORED ON SHELVING DIRECTLY OVER UNCOVERED FRESH FRUIT AND CUT VEGETABLES. OBSERVED IN THE TALL REACH-IN COOLER A PLASTIC BAG OF RAW GROUND PORK STORED ON METAL RACK SHELVING DIRECTLY OVER UNCOVERED PITCHERS OF DRINKING WATER. ALL WATER AND FOODS DISCARDED. 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM 6-21-16 #1937254 NOT CORRECTED.#32- SHELVING THROUGHOUT KITCHEN DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN. #33- THE FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF THE GAS STOVE. INTERIOR OF THE TALL REACH-IN FREEZER. BUS PAN CART. MUST CLEAN ALL AND MAINTAIN. #34- FLOORS THROUGHOUT KITCHEN, UNDER STOVE, UNDER ALL SHELVING WITH DIRT, GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.#43- WIPING CLOTHS THROUGHOUT MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION. SERIOUS VIOLATION 7-42-090.

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.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR COOKS LINE TWO DOOR COOLER WITH EXCESSIVE DIRT AND FOOD DEBRIS. 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DIRTY WALLS ON THE COOKS LINE WITH EXCESSIVE GREASE. DIRTY CIELING VENTS AND FANS IN THE DINING ROOM. DIRTY WALLS THROUGHOUT THE DINING ROOM.MUST CLEAN 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DIRTY WALLS ON THE COOKS LINE WITH EXCESSIVE GREASE. DIRTY CIELING VENTS AND FANS IN THE DINING ROOM. DIRTY WALLS THROUGHOUT THE DINING ROOM.MUST CLEAN 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.