PHO'S THAI CUISINE Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED THE COOK RESTOCKING SOAP AT SOAP DISPENSER(REMOVING UNIT FROM WALL AND REPLACE IT),THAN RINSING THREE FINGERS UNDER SMALL AMOUNT WATER AT HANDWASHING SINK AND DRYING AT HIS OWN PANTS,RETURNED TO PREP AREA AND PICKED UP CLEAN DISHES(FINGERS INSIDE THE DISHES) TO PUT FOOD TO BE SERVED TO CUSTOMER. OBSERVED MANGER WASHING AND DRYING HANDS,THAN TURNED OFF THE HANDLES OF THE FAUCET WITHOUT USING PAPER TOWELS. SANITARIAN SHOWED PROPER PROCEDURE HOW TO WASH HANDS. PRIORITY FOUNDATION VIOLATION:7-38-010,"CONSOLIDATED WITH CODE #3-301.11 (B)"

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.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: POOR HYGIENIC PRACTICES.MANAGER HANDLED HIS PERSONAL PHONE TO SHOW SANITARIAN INFORMATION REGARDING PEST CONTROL,PUT IT BACK ON HIS POCKET AND PROCEEDED TO HANDLE FOOD: PICKED UP (WITH BARE HANDS) SHREDDED CARROTS AND PUT IT ON TOP THE FOOD READY TO SERVE TO COSTUMER.NO BARE HAND CONTACT WITH FOOD,USE: SPATULAS,SINGLE SERVING FOOD TISSUE,TONGS,OR GLOVED HANDS AFTER HANDWASHING. INFORMATION GIVEN ON HAND WASHING PROCEDURE.FOOD DISCARDED.NEW FOOD WAS GIVEN TO CUSTOMER. PRIORITY VIOLATION:7-38-010 CITATION ISSUED

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO SOAP PROVIDED AT ONLY ONE HANDWASHING SINK IN THE KITCHEN,SOAP DISPENSER EMPTY.PER MY REQUEST SOAP WAS PROVIDED AT SAID SINK. SOAP MUST BE PROVIDED AT HANDWASHING SINK AT ALL TIMES. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASHING SINK IN THE KITCHEN NOT ACCESSIBLE. INSIDE THE SAID SINK FOOD CONTAINERS,AND OTHER ITEMS. MANAGER REMOVED ITEMS FROM SAID SINK UPON SANITARIAN ENTERING IN THE KITCHEN. HANDWASHING SINK MUST BE ACCESSIBLE AT ALL TIME FOR PROPER HANDWASHING. PRIORITY FOUNDATION VIOLATION:7-38-030(C),"CONSOLIDATED WITH ABOVE VIOLATION.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: TCS FOODS AT IMPROPER TEMPERATURE: FOUND 3lb OF COOKED CHICKEN STORED INSIDE THE SMALL REACH-IN COOLER AT TEMP OF 49.8F TO 55F; ALSO FOUND 5lb OF RAW STRIP CHICKEN STORED INSIDE THE TWO DOOR REACH-IN COOLER AT TEMP OF 48.4F TO 55.4F. BOTH PRODUCTS DISCARDED AND DENATURED BY MANAGER. PRIORITY VIOLATION:7-38-005,CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: NO LABEL PROVIDED AT DRY FOOD INGREDIENT STORED INSIDE THE BLUE PLASTIC BINS AT REAR SHELVES .PROVIDED LABEL WITH A COMMON NAME.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OUTER OPENINGS NOT PROTECTED.REAR SCREEN DOOR BROKEN INSTRUCTED TO REPLACE.MAIN REAR DOOR WAS OPENED.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: CLOTH USED IN PREP AREA MUST BE STORED INSIDE A BUCKET WITH SANITIZER SOLUTION

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: BROKEN RUBBER GASKET INSIDE DOOR OF THE SMALL COOLER ACROSS THE COOKING EQUIPMENT,REPAIR/REPLACE .ALSO BROKEN AND MISSING HANDLE IN COOLERS THROUGHOUT PREP AREA REPLACE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CAN OPENER WITH A FOOD AND RUST BUILD UP AT BLADE,INSTRUCTED TO CLEAN 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: FILTERS ABOVE THE COOKING EQUIPMENT/WOKS ARE EXTREMELY GREASY,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: NOT CLEANABLE FLOOR/WALL AT MISSING BASEBOARD/COVING TILES UNDER COOKING EQUIPMENT AND THREE COMPARTMENT SINK. REPLACE SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE

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: NOT CLEANABLE FLOOR/WALL AT MISSING BASEBOARD/COVING TILES UNDER COOKING EQUIPMENT AND THREE COMPARTMENT SINK. REPLACE SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE

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.