✓!

Pho Hoa Corp

March 7, 2012 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings12
critical findings3

← Back to the current restaurant page

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: OBSERVED EXPOSED HAND SINK NOT ACCESSIBLE DUE TO LARGE POTS WITH BROTH STORED IN FRONT OF THE SINK,DIRTY POTS AND PANS INSIDE THE THE SAID SINK, ALSO NO PAPER TOWELS PROVIDED. ITEMS WERE REMOVED AND PAPER TOWELS WERE PROVIDED UPON MY REQUEST.FRONT EXPOSED HAND SINK IS USED FOR EVERYTHING OTHER THAN AND WASHING. INFORMATION GIVEN ON HAND WASHING, ALSO INSTRUCTED TO LEAVE EXPOSED HAND SINK ACCESSIBLE AT ALL TIME. CRITICAL VIOLATION:7-38-030 HOOOO 77630-16
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:CUT COOKED SAUSAGES(ONE BATCH)STORED AT SMALL COOLER AT TEMP.OF 51.2F, THE OTHER BATCH AT TEMP OF 52.7F; EGG ROLLS(COOKED) STORED ON SHELF BY THE COOKING EQUIPMENT AT TEMP OF 89.9F TO 99F; COOKED AND PULLED BEEF STORED INSIDE TWO DOOR COOLER AT TEMP OF 46.7F AND THE OTHER BATCH STORED INSIDE THE THE SMALL PREP COOLER AT TEMP OF 46.9F. FOOD DISCARDED AND DENATURED. NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED, ALSO NO TIME AND TEMPERATURE LOGS AVAILABLE AT THIS TIME. COOLERS MAINTAIN AIR TEMP OF 40.7F AND BELOW. POUNDS 10, VALUE 50. CRITICAL VIOLATION:7-38-005(A) H000077630-16
code 3Priority
Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, Etccritical

Inspector note: SOURCE OF CONTAMINATION. OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH A BLACK SLIME SUBSTANCE DRIPPING INTO WATER WERE ICE IS MADE. ALSO OBSERVED FOOD CONTAINERS WITH FOOD STORED INSIDE THE ICE MACHINE. CERTIFIED FOOD HANDLER REMOVED CONTAINERS. UNIT WAS TURNED OFF.INSTRUCTED TO CONTACT A TECHNICIAN TO CLEAN AND SANITIZE UNIT,DUE TO ,NOT ONLY BLACK SLIME BUILD-UP ALSO EXTREMELY WITH DUST BUILD-UP INTERIOR OF THE CASING OF THE TOP PART OF UNIT. INSTRUCTED TO BY ICE FROM A RETAIL FOOD LICENSEE. TAGGED UNIT" HELD FOR INSPECTION". DO NOT USE. FAX A LETTER AT # 312-746-4240, WHEN UNIT IS READY TO BE RECHECKED. CRITICAL VIOLATION:7-38-005(A) HOOOO77631-17
code 4Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: FOOD NOT PROTECTED DURING SERVICE/STORAGE. OBSERVED A LARGE POT OF BEEF BROTH UNCOVERED STORED OUTSIDE OF THE PREMISES IN THE COMMON HALLWAY, UNATTENDED. OBSERVED AROUND WERE FOOD WAS STORED TO COOL, WAS BOXES OF DELIVERED FOOD, MOPS, YELLOW BUCKETS WITH DIRTY MOPS IN IT, GARBAGE CONTAINERS WITH AND WITHOUT LIDS, PEOPLE WALKING FROM ONE STORE TO ANOTHER. FOOD WAS DISCARDED AND DENATURED. INFORMATION GIVEN ON COOLING PROCESS. SERIOUS VIOLATION:7-38-005(A) HOOOO77631-17
code 16
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: LABEL FOOD THAT ARE STORED INSIDE THE REACH-IN FREEZER. ALSO PROVIDE FOOD GRADE CONTAINERS OR BAGS.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: REPLACE BROKEN RUBBER GASKET FROM INSIDE THE DOOR OF TWO DOOR REACH-IN COOLER. EXCESSIVE TAPE ALREADY INSIDE THE PANEL OF DOORS.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT: BURNED FOOD, ALSO CLEAN EXTERIOR OF ALL COOLERS AND FREEZER, SURFACE WITH A BUILD-UP OF GRIMES. CLEAN AND ORGANIZE ALL SHELVES, FOOD DEBRIS, PAPERS, ETC. • OBSERVED WHITE CHEST FREEZER WITH A BUILD-UP OF ICE, INSTRUCTED TO CLEAN AND MAINTAIN. PRESENTLY UNABLE TO CLOSE LID.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: CLEAN FLOOR UNDER COOKING EQUIPMENT , SHELVES, COOLERS, SCRAPE GREASE AND FOOD BUILD-UP FROM FLOOR.
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: PROVIDE LIGHT SHIELD FOR THE LIGHT ABOVE THE PREP TABLE IN THE KITCHEN
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: ADDITIONAL STOPPERS IS NEEDED AT THREE COMPARTMENT SINK. THREE COMPARTMENT SINK SLOWLY DRAINING, INSTRUCTED TO REPAIR.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: OBSERVED PERSONAL ITEMS STORED ON SHELVES WITH FOOD, WITH FOAM PLATES. INSTRUCTED TO REMOVE AND PROVIDE A SEPARATE AREA FOR PERSONAL ITEMS.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: EVERYONE MUST WEAR HAIR RESTRAINT IN PREP AREA.
code 42

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.