PHO VIET Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND TOFU AT TEMP OF 50F AND COOKED SLICED BEEF AT TEMP OF 45.6F,BOTH PRODUCTS WERE STORED INSIDE THE PREP COOLER( AIR COOLER TEMP OF 40.1F).FOUND 8 FRESH EGGS AT TEMP OF 86F,STORED ON TOP THE PREP TABLE BY THE COOKING EQUIPMENT;FOUND COOKED STEAK AT TEMP OF 72F, STORED INSIDE THE TWO DOOR REACH-IN COOLER(AIR TEMP OF 39.9F). FOOD DISCARDED AND DENATURED. POUNDS 13 VALUE 85.INSTRUCTED TO MAINTAIN COLD FOOD 40F AND BELOW.CRITICAL VIOLATION:7-38-005 H000077344-18

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES. OBSERVED FOOD HANDLERS HANDLING READY TO EAT FOOD,TOUCHING NON-FOOD CONTACT SURFACES, SUCH AS GARBAGE CANS,TURNING OFF THE HOT/ COLD WATER HANDLES ON EXPOSED HAND SINK,HANDLING DIRTY POTS,AND KITCHEN EQUIPMENT,THEN GOING BACK TO TOUCH READY TO EAT FOOD WITHOUT CHANGING FOOD GLOVES OR NOR WASHING HANDS,ALSO OBSERVED THE WAITER COME IN THE KITCHEN WITH BARE HANDS PICK-UP FOOD AND PUT IT ON CUSTOMER PLATE.EXPLAINED HAND WASHING PROCEDURE ALSO TO FOOD TONGS TO MINIMIZE CROSS CONTAMINATION.CRITICAL VIOLATION:7-38-010(A) H000077344-18

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED WATER PITCHERS WITH WATER IN IT, USED FOR CUSTOMERS,STORED ON TOP THE JUICE COUNTER IN DINING AREA UNCOVERED ,MUST PROVIDE LIDS.REPLACE ALL HEAVILY PITTED AND WITH BLACK SUBSTANCE ON SURFACE OF CUTTING BOARDS IN PREP AREA.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REMOVE ALL NEW PAPER AND CARDBOARDS THROUGHOUT THE PREP AREA AND STORAGE AREA.PROVIDE FOOD GRADE BAGS OR CONTAINERS WITH LIDS TO STORE COOKED AND RAW FOOD.PROVIDE CHEESE CLOTH OR WAX PAPER TO DRAIN OILY FOOD.PROVIDE SCOOPS OR UTENSILS WITH HANDLE TO PICK-UP DRY FOOD.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.OBSERVED BOTTOM OF CABINET UNDER THE EXPOSED HAND SINK BROKEN,INSTRUCTED TO REPLACE, SURFACE MUST BE SMOOTH AND CLEANABLE.REPAINT WITH NON- TOXIC PAINT RUSTY SHELF UNDER THE PREP TABLE IN THE KITCHEN, OR REPLACE IT.COVER OR INVERT CLEAN DISHES STORED IN DINING AREA.

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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, INTERIOR OF ALL COOLERS FOOD DEBRIS,INCLUDED RUBBER GASKET AROUND COOLERS/FREEZER.CLEAN INTERIOR OF CHEST COOLER BEHIND THE JUICE BAR(WATER AND RUST IN IT)

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: The walls and ceilings shall be in good repair and easily cleaned. CLEAN VENT COVER IN DINING AND KITCHEN AREA(DUST BUILD-UP).ALSO CLEAN CEILING TILE IN KITCHEN DUST AND GREASE BUILD-UP.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. NEED TO CLEAN LIGHT SHIELD IN KITCHEN AREA(BUILD-UP DEBRIS).

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. NEED TO CLEAN LIGHT SHIELD IN KITCHEN AREA(BUILD-UP DEBRIS).

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.