PHO VIET Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED RICE NOODLES STORED ON TOP TABLE IN THE KITCHEN AT TEMP OF48.7F,55.0F AND 57.7F; COOKED MEAT AT TEMP OF 52.9F AND 67.4F, COOKED WHOLE CHICKENS AT TEMP OF 83.2F,BOTH PRODUCTS WERE STORED INSIDE THE TWO DOOR REACH-IN COOLER IN THE KITCHEN.SOUP AT TEMP OF 100F, AND BBQ CHICKEN LEGS AT TEMP OF 75.6F TO 77.5F STORED INSIDE THE WALK-IN COOLER.MILK AT TEMP OF 45.6F TO 46.7F STORED INSIDE THE TWO DOOR COOLER UNDER THE FRONT COUNTER. ALL COOLER UNIT MAINTAINED AIR TEMP OF 41.5F OR BELOW. NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED, ALSO NO TIME/TEMPERATURE LOGS AVAILABLE AT THIS TIME. MANAGER DISCARDED AND DENATURED TEMPERATURE ABUSED FOOD.POUNDS 5,VALUE 80. CRITICAL VIOLATION:7-38-005(A)

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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NO SANITIZING SOLUTION USED AT THREE COMPARTMENT SINKS. OBSERVED A FEMALE EMPLOYEE WASHING,RINSING AND STORE POTS AND PANS. NO SANITIZING SOLUTION USED. AFTER MY REQUEST MANAGER PROVIDED SANITIZING SOLUTION BY SETTING UP THREE COMPARTMENT SINKS: WASH,RINSE AND SANITIZE,100PPM. 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: FOOD NOT PROTECTED DURING STORAGE.FOUND COOKED EGG ROLLS INSIDE THE COLANDER WHICH WAS LINED WITH NEWS PAPERS INSIDE THE TWO DOOR REACH-IN COOLER. FOUND 4 CANS HALF FULL OF PESTICIDE" ONE CAN OF BLACK FLAG,2 CANS OF RAIDS AND ONE CAN HOT SHOT",STORED UNDER THE TWO PREP TABLES BY OPENED FOOD IN THE KITCHEN. CANS OF PESTICIDE REMOVED. PESTICIDE/CHEMICALS MUST BE PROPERLY STORED SEPARATELY AWAY FROM ANY FOOD OR FOOD CONTACT SURFACES. SERIOUS VIOOLATION: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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: A LOT OF CUTTING BOARDS IN THE KITCHEN ARE HEAVILY CUT/PITTED AND SURFACES ARE NOT CLEANABLE,BLACK /BROWN SURFACE. INSTRUCTED TO REPLACE

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: HOOD AND FILTERS WITH A GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN.DEBRIS INSIDE THE COOKING EQUIPMENT INSTRUCTED TO 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: GREASE AND ENCRUSTED FOOD BUILD UP UNDER THE COOKING EQUIPMENT, INSTRUCTED TO CLEAN AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: BLACK DUST BUILD-UP ON CEILING TILES BY THE VENT IN THE KICHEN ALSO GRIME BUILD-UP ON WALL BY THE HOOD, INSTRUCTED TO CLWAN 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: BLACK DUST BUILD-UP ON CEILING TILES BY THE VENT IN THE KICHEN ALSO GRIME BUILD-UP ON WALL BY THE HOOD, INSTRUCTED TO CLWAN 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.