PHOENIX RESTAURANT Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOOD HANDLER WITH POOR HYGIENIC PRACTICES, WHILE POURING RICE SOUP INTO BOWL SHE USED HER BARE HANDS TO GATHER SPILL OVER ON SIDE OF BOWL AND PLACE BACK INTO BOWL. ALSO WITH BARE HAND CONTACT SHE SCOOPED UP GREEN ONIONS (READY-TO-EAT FOOD) AND GARNISHED SAID SOUPS. INSTRUCTED ON NO BARE HAND CONTACT. CRITICAL VIOLATION 7-38-010(A)(B).

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED NO EXPOSED HANDWASH SINK AT DISHWASHING AREA AT REAR. SINK WAS REMOVED. MUST REPLACE. ALSO NOTED STAFF USING EXPOSED HAND SINK AT BEVERAGE STATION AS A DUMP SINK FOR USED TEA LEAVES PREVENTING PROPER HANDWASHING. INSTRUCTED TO USE FOR HAND WASHING ONLY. ALSO NOTED NO PAPER TOWELS OR HAND DRYING DEVICE IN EMPLOYEES WASHROOM IN DISHWASHING AREA OR AT FRONT EXPOSED SINK BEHIND BAR. MUST PROVIDE. CRITICAL VIOLATION 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OBSERVED OUTSIDE GREASE CONTAINER NOT MAINTAINED WITH GREASE ENCRUSTED ON TOP, LID AND SPILLING DOWN SIDES ONTO GROUND. MUST CLEAN AND MAINTAIN. SERIOUS VIOLATION 7-38-020.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR OF ALL REFRIGERATION/FREEZER UNITS OF FOOD SPILLS AND FOOD DEBRIS.

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: MISSING GROUND AND BROKEN FLOOR TILES UNDER DISH MACHINE. INSTRUCTED TO REGROUT AND REPLACE BROKEN KITCHEN FLOOR TILES. REMOVE EXCESS WATER FROM FLOOR AT FRONT SERVICE BAR AND REAR DISHROOM. KEEP FLOOR TRY. DETAIL CLEAN FLOORS THROUGHOUT 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: CLEAN SPLATTERED FOOD FROM EXTERIOR OF EQUIPMENT ADJACENT TO PREP TABLES AT REAR NOODLE/DIM SUM PREP STATIONS.

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: CLEAN SPLATTERED FOOD FROM EXTERIOR OF EQUIPMENT ADJACENT TO PREP TABLES AT REAR NOODLE/DIM SUM PREP STATIONS.

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.