Pho 888

March 5, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings3

Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: NO SOAP PROVIDED AT EXPOSED HAND SINK BY THE COOKING EQUIPMENT, IN THE KITCHEN,FAUCET WAS TURNED ALWAY TO THE RIGHT AND INTERIOR AND EXTERIOR OF THE SINK WITH A LOT OF COOKED THIN RICE NOODLE. MANAGER BOUGHT SOAP AFTER MY REQUEST. EMPLOYEES ARE PREPARING FOOD. HAND SOAP AND PAPER TOWELS MUST BE PROVIDED AT EACH HAND SINK FOR EMPLOYEE TO USE IN PREP AREA. CRITICAL VIOLATION:7-38-030
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:FOUND 9 EACH OF COOKED RICE FILLED WITH BEANS AND WRAPPED IN BANANA LEAFS AT TEMP OF 69.2F-69.8F-70.6F AND 71.7F,PRODUCTS WAS STORED ON TOP FRONT COUNTER UPON MY ARRIVAL, THEN TRANSFERRED INSIDE THE TWO DOOR COOLER.FOUND 19 EACH OF HOME MADE COOKED SAUSAGE INDIVIDUAL WRAPPED IN ALUMINUM FOIL AND STORED INSIDE THE FRONT TWO DOOR COOLER IN SERVING/DINING AREA. SAUSAGE WAS COOKED YESTERDAY PER MANAGER STATEMENT.PRESENT TEMPERATURE OF THE SAUSAGE WAS: FROM 47.1F TO 53.7F. UNIT MAINTAINS AIR TEMP OF 34.8F MANAGER DISCARDED AND DENATURED TEMPERATURE ABUSED FOOD. POUNDS 33, VALUE $132. CRITICAL VIOLATION:7-38-005(A)
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: NO SANITIZING SOLUTION PROVIDED AT THREE COMPARTMENT SINK NOR ACCEPTABLE CHEMICAL SANITIZER: BLEACH, QUATS OR IODINE PROVIDED ON PREMISES. EMPLOYEE ARE WASHING POTS,PANS ,DISHES ETC. BLEACH PROVIDED(EMPLOYEE BOUGHT A GALLON OF BLEACH) UPON MY REQUEST. CRITICAL VIOLATION:7-38-030
code 8Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: OVER TWENTY MICE DROPPINGS OBSERVED ON PREMISES FRONT SERVING/DINING AREA. UNABLE TO CHECK ALL AREA DUE TO CLUTTER BEHIND THE COOLER AND FRONT COUNTER.INSTRUCTED TO CLEAN AND MAINTAIN AREA MENTIONED. SERIOUS VIOLATION: 7-38-020
code 18
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: OBSERVED NEWS PAPERS,ALUMINUM FOILS AND CARDBOARD USED ON SHELVES AS A SHELF LINERS IN PREP AREA AND INSIDE THE COOLERS. ALL CONTACT SURFACES MUST BE SMOOTH,DURABLE,NON-ABSORBENT AND EASILY CLEANABLE. ICE SCOOP STORED INSIDE THE ICE BIN,TO REMOVE AND PROVIDE AN ICE SCOOP CONTAINER TO STORE IN SAFE WAY THE ICE SCOOP. ONE BURNER UNIT IN USE IN THE KITCHEN NOT INSTALLED UNDER THE HOOD/VENTILATION.INSTRUCTED TO RELOCATE SAID UNIT UNDER THE HOOD/VENTILATION OR REMOVE UNIT FROM PREMISES,PROV
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: ICE AND GRIMES BUILD-UP INSIDE THE WHITE CHEST FREEZERS,INSTRUCTED TO CLEAN AND MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FOOD DEBRIS AND GRIMES UNDER THE THREE COMPARTMENT SINKS, BEHIND THE TWO GLASS DOOR REACH-IN COOLER ,UNDER SHELVES AND FRONT COUNTER. INSTRUCTED TO CLEAN AND MAINTAIN.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: METAL SHEET WALL BEHIND THE EXPOSED HAND SINK SEAMS ARE OPENED,INSTRUCTED TO SEAL WITH A SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL
code 35

What changed since the previous inspection?

Compared with Pass on July 18, 2013: 7 findings appeared for the first time. 1 finding recurred. 1 previous finding did not recur.

Browse this restaurant's inspections

More restaurants in Uptown

See every restaurant in Uptown →

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.