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Ld Pho

February 20, 2020 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings1

Failed findings

water/temperature at the sink offcritical

Official wording: No Bare Hand Contact With Rte Food Or A Pre-Approved Alternative Procedure Properly Allowed
Inspector note: OBSERVED EMPLOYEE CRACKING AND TOUCHING EGGS WITH BARE HANDS FOR MAYONNAISE MAKING. EGGS USED AS ROW IN PRODUCT. MUST USE GLOVES OR OTHER ALTERNATIVE APPROVED METHODS WHEN HANDLING READY TO EAT FOOD AND PRODUCTS.PRODUCT VOLUNTARILY DISCARDED. PRIORITY VIOLATION 7-38-010 CITATION ISSUED
code 9Priority
food not cooled down right

Official wording: Proper Date Marking And Disposition
Inspector note: OBSERVED READY TO EAT, TEMPERATURE CONTROL FOR SAFETY FOODS (FISH SAUCE) STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
code 23
consumer advisory missing

Official wording: Consumer Advisory Provided For Raw/Undercooked Food
Inspector note: MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD (IN HOUSE MAYONNAISE). MUST DISCLOSE AND REMIND SUCH ITEMS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED
code 25
Pasteurized Eggs Used Where Required

Inspector note: OBSERVED USE OF UNPASTEURIZED EGGS FOR MAKING MAYO IN HOUSE. PASTEURIZED EGGS OR EGGS PRODUCTS SHELL BE SUBSTITUTE FOR ROW EGGS IN PREPARATION OF FOODS SUCH AS MAYONNAISE. PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED
code 30
Contamination Prevented During Food Preparation, Storage & Display

Inspector note: OBSERVED EXPOSED SEWAGE PIPES ABOVE BASEMENT DISH WASHING SINGLE SINK. OVERHEAD EXPOSED DRAINAGE WASTE WATER PIPES COMING FROM THE 1ST FLOOR AREAS .THE SAID PIPES WHERE NOTED TO MANAGER MUST BE ENCASED SMOOTH SURFACE (SOFFIT) DURABLE MATERIAL AND MAINTAIN
code 39
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE BASEMENT DRY STORAGE AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
code 47
Warewashing Facilities: Installed, Maintained & Used; Test Strips

Inspector note: OBSERVED COOKING POTS USED FOR SOUP COOKING TO BE BIGGER THAN 3 COMPARTMENT SINK AND CANT BE SUBMERGED IN WASH WATER IN SINK.FACILITY IS WASHING SINK USING ALTERNATIVE WASHING IN 1 COMPARTMENT SINK LOCATED IN BASEMENT BUT WITHOUT WRITTEN CLEANING PROCEDURE . MUST PROVIDE AND MAINTAIN
code 48
Adequate Ventilation & Lighting; Designated Areas Used

Inspector note: MUST PROVIDE MISSING LIGHT BULB FOR INTERIOR OF GLASS DOOR STAND UP COOLER
code 56

What changed since the previous inspection?

Compared with Pass w/ Conditions on November 15, 2019: 7 findings appeared for the first time. 1 finding recurred. 6 previous findings did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.