PHO VIET Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: NOTED EMPLOYEES PRACTICING POOR HYGIENIC PRACTICE. NOTED EMPLOYEES WHILE WEARING GLOVES:- WASHED THE 3 COMPARTMENT SINK WITH THE GLOVES ON AND WENT BACK TO THE PREP TABLE WITHOUT CHANGING GLOVES OR WASHING HANDS, WENT TO THE REFRIGERATION UNITS MULTIPLE TIMES AND OPENED THE DOOR AND BACK TO THE PREP TABLE TO CONTINUE PREPPING STILL WITHOUT CHANGING GLOVES OR WASHING HANDS, SERVING NOODLES WITH SAME GLOVES WITHOUT CHANGING GLOVES OR WASHING HANDS. INSTRUCTED TO ALWAYS WASH HANDS AND CHANGE GLOVES WHEN MOVING FROM ONE TASK TO ANOTHER. CRITICAL VIOLATION #7-38-010

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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NOTED EMPLOYEES WASHING DISHES AT THE DISH WASHING MACHINE THAT IS NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF CHLORINE (LOW TEMPERATURE SANITIZER) WAS 0PPM. INSTRUCTED NOT TO USE EQUIPMENT UNTIL ITS IS PROPERLY SANITIZING. MANAGER IMMEDIATELY CALLED THE COMPANY FOR REPAIRS. 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED OVER 6 LIVE ROACHES ON WALLS BY THE DISH WASHING AREA AT THE KITCHEN PREP AREA, ON WALL BEHIND THE PREP TABLE AT THE FRONT AREA AND ON AT THE HAND WASH SINK. ALSO NOTED OVER 20 MICE DROPPINGS ON FLOOR ALONG WALL BASE BY THE COOKING STOVE AND AT THE REAR BAR AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. SERIOUS VIOLATION #7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (PORK, BEEF, CHICKEN ETC). INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES FOOD IS PREPARED AND SERVED. SERIOUS VIOLATION #7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NOTED ASSORTED FOOD ITEMS THROUGHOUT THE REFRIGERATION UNITS AND INSIDE WALK IN COOLER NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME AND/OR PREPARED BY DATE.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED AN EXPOSED HAND WASH SINK AT THE FRONT PREP AREA BY THE COFFEE AND SMOOTHIE PREP TABLE WITH NO SPLASH GUARD. INSTRUCTED TO INSTALL A SPLASH GUARD AT THE SINK...NOTED DIRTY KNIVES BETWEEN SERVICE COOLER COVERS AT THE PREP AREA NOT PROPERLY STORED. INSTRUCTED TO DETAIL CLEAN AND STORE ALL KNIVES IN A KNIFE RACK.

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: INSTRUCTED TO DETAIL CLEAN ALL COOKING EQUIPMENT, SHELVES INSIDE THE WALK IN COOLER WITH DUST AND DIRT, MEAT SLICER AT THE KITCHEN PREP AREA......NOTED DIRTY CUTTING BOARDS WITH DEEP CUTS AT THE PREP AREA. INSTRUCTED TO DETAIL CLEAN, SMOOTHEN THE SURFACE 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: INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH COOKING EQUIPMENT INCLUDING FLOOR DRAINS ESPECIALLY AT THE KITCHEN PREP AREA.

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: NOTED STAINED CEILING TILES AND WALLS AT THE REAR DRY STORAGE AND AT THE FRONT DINNING AREA. INSTRUCTED TO DETAIL CLEAN, PAINT AND MAINTAIN AND/OR REPLACES....ALSO NOTED DIRTY AND DUSTY FANS THROUGH OUT THE KITCHEN PREP AREA. INSTRUCTED TO 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED LEAKING FAUCET AT THE HAND WASH SINK BY THE FRONT PREP AREA AND AT THE KITCHEN 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NOTED EMPLOYEE BELONGINGS SCATTERED THROUGH OUT PREMISES AT THE KITCHEN PREP AREA, BEHIND COUNTER AT THE FRONT PREP AREA AND AT THE BAR. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO PROPERLY STORE THEIR BELONGINGS DURING WORKING HOURS.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NOTED EMPLOYEE BELONGINGS SCATTERED THROUGH OUT PREMISES AT THE KITCHEN PREP AREA, BEHIND COUNTER AT THE FRONT PREP AREA AND AT THE BAR. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO PROPERLY STORE THEIR BELONGINGS DURING WORKING HOURS.

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.