PHO VIETNAM Fails Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED NO CHEMICAL SANITIZER ON PREMISES USED TO SANITIZE EQUIPMENT AND UTENSILS. INSTRUCTED CHEMICAL SANITIZER SHALL BE PROVIDED AND AVAILABLE FOR USE DURING ALL HOURS OF OPERATION. PRIORIOTY VIOLATION.

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED ANIMAL DERIVED FOODS THAT CAN BE SERVED UNDERCOOKED OR COOKED TO ORDER WITH NO ASTERISK IDENTIFYING THEM AS SUCH. INSTRUCTED TO ADD AN ASTERISK TO ALL ANIMAL DERIVED FOODS THAT CAN BE SERVED UNDERCOOKED OR COOKED TO ORDER. OBSERVED NO DISCLOSURE ON MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED UNDERCOOKED OR COOKED TO ORDER. INSTRUCTED TO ADD DISCLOSURE TO MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED UNDERCOOKED OR COOKED TO ORDER. OBSERVED NO REMINDER STATEMENT ON MENU. INSTRUCTED TO ADD REMINDER STATEMENT TO MENU. PRIORITY FOUNDATION VIOLATION

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED TWO REACH IN DISPLAY COLD HOLDING UNITS IN FRONT PREP AREA AT IMPROPER AMBIENT TEMPERATURES RANGING BETWEEN OF 61.7-66.4F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAGS PLACED ON TWO REACH IN DISPLAY COLD HOLDING UNITS IN FRONT PREP AREA. PRIORITY VIOLATION

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.

This violation was corrected during the inspection.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED OPENINGS IN MIDDLE OF DRIVE THRU DOORS, MIDDLE OF LARGE REAR EXIT DOORS ON SAME SIDE AS DRIVE THRU, BASE OF WESTSIDE REAR EXIT DOOR AND OBSERVED LOWER AREA OF MIDDLE REAR EXIT DOOR DAMAGED CREATING OPENING. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO BARRIER TO PREVENT CUSTOMERS FROM ENTERING INTO FRONT FOOD PREP AREA. INSTRUCTED TO INSTALL BARRIER TO PROTECT FRONT FOOD PREP AREA FROM CONTAMINATION BY PUBLIC. PRIORITY FOUNDATION VIOLATION

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED PAPER TOWEL DISPENSER FOR HANDWASHING SINK IN MIDDLE PREP AREA INSTALLED ABOVE ONE COMPARTMENT SINK. INSTRUCTED TO RELOCATE AND REINSTALL PAPER TOWEL DISPENSER SO THAT IT SHALL NOT CONTAMINATE FOOD, UTENSILS OR EQUIPMENT IN ONE COMPARTMENT SINK IN MIDDLE PREP AREA.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO SANITIZING SOLUTION TEST KIT ON PREMISES. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE AT ALL TIMES A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF SANITIZING SOLUTION. PRIORITY FOUNDATION VIOLATION

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: UNABLE TO LOCATE BACKFLOW PREVENTION DEVICE ON ICE MACHINE. INSTRUCTED TO INSTALL BACKFLOW PREVENTION DEVICE ON ICE MACHINE SO THAT IT SHALL BE LOCATED SO THAT IT MAY BE SERVICED AND MAINTAINED.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED NO HOT AND COLD WATER PRESSURE AT UTILITY SINK. INSTRUCTED TO RESTORE HOT AND COLD WATER PRESSURE TO UTILITY SINK. OBSERVED LEAKING MIDDLE FAUCET AT THREE COMPARMENT SINK NEAR ICE MACHINE. INSTRUCTED TO REPAIR AND MAINTAIN. OBSERVED LEAKING DRAINPIPE OF WASH COMPARTMENT OF THREE COMPARTMENT SINK NEAR ICE MACHINE. INSTRUCTED TO REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: OBSERVED NO GREASE TRAPS INSTALLED ON TWO THREE COMPARTMENT SINKS IN REAR PREP/DISHWASHING AREAS OF FACILITY. INSTRUCTED TO INSTALL GREASE TRAPS ON TWO THREE COMPARTMENT SINKS IN FACILITY SO THAT THEY SHALL BE LOCATED TO BE EASILY ACCESSIBLE FOR CLEANING.

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED OPENING IN REAR OF OUTSIDE GREASE CONTAINER LID. INSTRUCTED TO REPLACE OUTSIDE GREASE CONTAINER LID AND MAINTAIN TIGHT FITTING LID ON OUTSIDE GREASE CONTAINER. PRIORITY FOUNDATION VIOLATION

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED MISSING CEILING VENT COVERS ON VENT IN FRONT PREP AREA ABOVE PREP TABLES NEAR COLD HOLDING UNITS AND IN SOUTHSIDE CUSTOMER ALL GENDER WASHROOM. INSTRUCTED TO REPLACE MISSING CEILING VENT COVERS IN SAID AREAS AND MAINTAIN.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED DUST BUILDUP ON CEILING VENT COVERS OUTSIDE OF HOOD NEAR COOKLINE IN MIDDLE PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED DUST BUILDUP ON CEILING VENT COVERS OUTSIDE OF HOOD NEAR COOKLINE IN MIDDLE PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.