SAIGON PHO Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE DURING INSPECTION. MUST PROVIDE VERIFICATION FOR EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-010. NO CITATION ISSUED.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT AND PROCEDURE ON SITE. INSTRUCTED TO PROVIDE ALL NECESSARY SUPPLIES AS OUTLINED IN POLICY. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO SOAP AND PAPER TOWELS AT HAND WASHING SINK LOCATED AT BAR AREA. MUST PROVIDE SOAP AND PAPER TOWELS FOR EMPLOYEES TO WASH AND DRY HANDS AT ALL TIMES. MANAGER PROVIDED SOAP AND PAPER TOWELS AFTER HE WAS INFORMED OF MISSING SUPPLIES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO EMPLOYEE HAND WASHING SIGNAGE AT HAND SINKS THROUGHOUT ESTABLISHMENT IN BAR, PREP AND IN BATHROOMS. MUST PROVIDE.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOODS STORED IN COLD HOLDING UNIT AT IMPROPER COLD HOLDING TEMPERATURE. COCONUT MILK DESSERT FOUND AT 48.7F, STICKY RICE DESSERT FOUND AT 48.2F AND RED BEANS WITH JELLY FOUND AT 49.5F. THERE WERE APPROXIMATELY 45 DESSERT CUPS IN TOTAL. INSTRUCTED MANAGER PROPER COLD HOLDING TEMPERATURE MUST BE AT 41.0F AND BELOW. INSTRUCTED MANAGER TO DISCARD AND DENATURE FOOD. ALL FOOD WEIGHING APPROXIMATELY 55 LBS AT A COST OF $150.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF COLD HOLDING UNIT AT 51.8F. INSTRUCTED MANAGER PROPER AMBIENT TEMPERATURE MUST BE AT 41.0F AND BELOW TO STORE TCS FOODS AT PROPER COLD HOLDING TEMPERATURE. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO METAL STEM THERMOMETER ON SITE. MUST PROVIDE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 450 MICE DROPPINGS THROUGHOUT ESTABLISHMENT. APPROXIMATELY 20 MICE DROPPINGS FOUND ALONG WALLS OF COOKING EQUIPMENT, 50 MICE DROPPINGS FOUND BEHIND PREP COOLER, 10 MICE DROPPINGS FOUND INSIDE OF COOKING FRYER, 200 MICE DROPPINGS FOUND BEHIND WASHER AND DRYER IN STORAGE AREA, 100 MICE DROPPINGS FOUND ALONG WALLS UNDER 3-COMPARTMENT SINK, 50 MICE DROPPINGS FOUND ALONG WALLS WHERE POTS ARE BEING STORED AT STORAGE AREA AND 20 MICE DROPPINGS FOUND BEHIND TEA CUPS AT BAR AREA. MUST CONTACT A LICENSED PEST CONTROL COMPANY TO PROVIDE INSECT AND VERMIN SERVICES. MUST REMOVE ALL EVIDENCE OF PEST ACTIVITY AND CLEAN AREA. PRIORITY FOUNDATION VIOLATION. 7-38-020(A). CITATION ISSUED.

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 POTS OF SOUP STORED ON FLOORS IN WALK IN COOLER. MUST ELEVATE ONTO PROPER SHELVING TO PREVENT CONTAMINATION.

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 CUPS AT 3-COMPARTMENT SINK STORED NEXT TO HAND WASHING SINK AT BAR AREA. MUST INSTALL A SPLASH GUARD AT THE HAND SINK TO PREVENT ANY CONTAMINATION ONTO CLEAN CUPS.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED GROCERY BAGS BEING USED FOR FOOD STORAGE IN WALK IN FREEZER. MUST USE FOOD GRADE CONTAINERS WHICH ARE SMOOTH AND EASY TO CLEAN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED HEAVY GREASE BUILD UP INSIDE OF COOKING FRYER. MUST DETAIL CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED MEN'S AND WOMEN'S BATHROOM DOOR NOT SELF CLOSING. MUST PROVIDE A SELF CLOSING DEVICE THAT IS COMPLETELY ENCLOSED AND TIGHT FITTED.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED OUTSIDE GARBAGE DUMPSTER OVERFLOWING WITH TRASH PREVENTING LID CLOSURE. TRASH MUST BE STORED INSIDE WASTE RECEPTACLE SO THAT THEY ARE INACCESSIBLE TO INSECTS AND RODENTS. PRIORITY FOUNDATION VIOLATION. 7-38-020(B). CITATION ISSUED.

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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED APPROXIMATELY 10 GARBAGE BAGS FILLED WITH TRASH THAT WAS STORED INSIDE OF THE ESTABLISHMENT NEAR BACK DOOR. TRASH MUST BE REMOVED FROM THE PREMISES AT A FREQUENCY THAT WILL MINIMIZE ODORS AND PEST HARBORAGE.

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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED APPROXIMATELY 10 GARBAGE BAGS FILLED WITH TRASH THAT WAS STORED INSIDE OF THE ESTABLISHMENT NEAR BACK DOOR. TRASH MUST BE REMOVED FROM THE PREMISES AT A FREQUENCY THAT WILL MINIMIZE ODORS AND PEST HARBORAGE.

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.