PHO'S THAI CUISINE Fails Health Inspection - Chicago Restaurant

PROPER COOLING TIME AND TEMPERATURE - Comments: NOTED TCS FOODS SUCH AS COOKED SOUP AND COOKED VEGETABLES BEING IMPROPERLY COOLED. SOUP IN A LARGE, DEEP CONTAINER WITH A COVERED LID, VEGETABLES IN A LARGE, DEEP BOWL INSIDE A PLASTIC BAG. REVIEWED PROPER COOLING TIME, TEMPERATURES AND COOLING METHODS. CERTIFIED MANAGER STATES THE FOODS WERE COOKED WITHIN THE HOUR. CORRECTIVE ACTION TAKEN OF CREATING AN ICE BATH FOR THE SOUP IN SMALLER CONTAINERS AND QUICK CHILLING THE VEGETABLES IN THE FREEZER. PRIORITY VIOLATION 7-38-005 SEE VIOLATION #22 FOR CITATION.

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.

PROPER COLD HOLDING TEMPERATURES - Comments: NOTED APPROXIMATELY 10 LBS FRIED GARLIC IN OIL THAT WAS COOKED THE PREVIOUS DAY BEING HELD IN CONTAINERS UNREFRIGERATED ON PREP AREA SHELVING AT 64F. REVIEWED FRIED GARLIC IN OIL MUST BE PROPERLY COOLED THEN HELD UNDER REFRIGERATION. ALL DISCARDED. 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.

PROPER DATE MARKING AND DISPOSITION - Comments: NOTED APPROXIMATELY 20 LBS PREPARED FRIED TOFU AND COOKED NOODLES HELD LONGER THAN 24 HOURS IN REFRIGERATION NOT DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. NO LABELS ON ANY PREPARED FOODS IE: SAUCES, CUT VEGETABLES. REVIEWED LABELING REQUIREMENTS FOR TCS FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: UNABLE TO READ LABELS ON BULK FOOD CONTAINERS. MUST RELABEL.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: NOTED PEELING PLASTIC USED AS PROTECTANT ON THE FREEZER DOOR. MUST REMOVE PEELING PLASTIC.

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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: NOTED THE OUTSIDE WASTE RECEPTACLE OVERFLOWING WITH BAGS OF FOOD WASTE GARBAGE AND LIDS UNABLE TO CLOSE. INSTRUCTED MUST REMOVE ALL OVERFLOWING GARBAGE. RECOMMEND OBTAINING ADDITIONAL WASTE CONTAINER, A LARGER CONTAINER OR MORE FREQUENT GARBAGE PICK UP. PRIORITY FOUNDATION VIOLATION 7-38-020(B) CITATION ISSUED.

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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: NOTED THE OUTSIDE WASTE RECEPTACLE OVERFLOWING WITH BAGS OF FOOD WASTE GARBAGE AND LIDS UNABLE TO CLOSE. INSTRUCTED MUST REMOVE ALL OVERFLOWING GARBAGE. RECOMMEND OBTAINING ADDITIONAL WASTE CONTAINER, A LARGER CONTAINER OR MORE FREQUENT GARBAGE PICK UP. PRIORITY FOUNDATION VIOLATION 7-38-020(B) CITATION ISSUED.

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.