PHOENIX RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND 1 CONTAINER OF SHRIMP 59.2 DEGREES 5LBS, 1 CONTAINER GROUND BEEF 60.1 4 LBS, AND 1 CONTAINER SLICED BEEF 49.8 DEGREES 15LBS ALL AT IMPROPER TEMPERATURE. PRODUCT WAS OUT OF REFRIGERATION ON TABLE TOP. INSTRUCTED MANAGER TO PROVIDE ICE BATH OR KEEP IN COOLER. ALL PRODUCT WAS DISCARDED AT THIS TIME. TOTAL VALUE 24 LBS $125 CRTICAL 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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: HANDSINK IN MAIN PREP AREA WAS FOUND IN POOR REPAIR. HOT WATER HANDLE WAS STRIPPED NOT ALLOWING HOT WATER TO BE USED. INSTRUCTED MANAGER TO CORRECT AND MAINTAIN IN GOOD REPAIR. CRITICAL VIOLATION 7-38-030 MANAGER REPAIRED WHILE ON SITE.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOOD ITEMS MAY NOT BE STORED IN GROCERY BAGS. INSTRUCTED MANAGER TO USE FOOD GRADE BAGS.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: HOOD VENTILATION IN NEED OF CLEANING TO REMOVE ALL GREASE AND BUILD UP. MUST 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: FLOORS IN DISH MACHINE AREA IN NEED OF CLEANING, REGROUTING AND MUST BE KEPT FROM STANDING WATER. INSTRUCTED TO CORRECT 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: OBSERVED DEBRIS INSIDE LIGHT SHIELD, LOCATED IN DISH ROOM. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AT ALL TIMES.

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: OBSERVED DEBRIS INSIDE LIGHT SHIELD, LOCATED IN DISH ROOM. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AT ALL TIMES.

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.