Cooked?✓!
Pho Viet
March 24, 2014 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings8
- critical findings2
Failed findings
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED RICE NOODLES STORED ON TOP TABLE IN THE KITCHEN AT TEMP OF48.7F,55.0F AND 57.7F; COOKED MEAT AT TEMP OF 52.9F AND 67.4F, COOKED WHOLE CHICKENS AT TEMP OF 83.2F,BOTH PRODUCTS WERE STORED INSIDE THE TWO DOOR REACH-IN COOLER IN THE KITCHEN.SOUP AT TEMP OF 100F, AND BBQ CHICKEN LEGS AT TEMP OF 75.6F TO 77.5F STORED INSIDE THE WALK-IN COOLER.MILK AT TEMP OF 45.6F TO 46.7F STORED INSIDE THE TWO DOOR COOLER UNDER THE FRONT COUNTER. ALL COOLER UNIT MAINTAINED AIR TEMP OF 41.5F OR BELOW. NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED, ALSO NO TIME/TEMPERATURE LOGS AVAILABLE AT THIS TIME. MANAGER DISCARDED AND DENATURED TEMPERATURE ABUSED FOOD.POUNDS 5,VALUE 80. CRITICAL VIOLATION:7-38-005(A)
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handwashing sink issuescriticalOfficial wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure TimeInspector note: NO SANITIZING SOLUTION USED AT THREE COMPARTMENT SINKS. OBSERVED A FEMALE EMPLOYEE WASHING,RINSING AND STORE POTS AND PANS. NO SANITIZING SOLUTION USED. AFTER MY REQUEST MANAGER PROVIDED SANITIZING SOLUTION BY SETTING UP THREE COMPARTMENT SINKS: WASH,RINSE AND SANITIZE,100PPM. CRITICAL VIOLATION:7-38-030
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surfaces not properly sanitizedOfficial wording: Food Protected During Storage, Preparation, Display, Service And TransportationInspector note: FOOD NOT PROTECTED DURING STORAGE.FOUND COOKED EGG ROLLS INSIDE THE COLANDER WHICH WAS LINED WITH NEWS PAPERS INSIDE THE TWO DOOR REACH-IN COOLER. FOUND 4 CANS HALF FULL OF PESTICIDE" ONE CAN OF BLACK FLAG,2 CANS OF RAIDS AND ONE CAN HOT SHOT",STORED UNDER THE TWO PREP TABLES BY OPENED FOOD IN THE KITCHEN. CANS OF PESTICIDE REMOVED. PESTICIDE/CHEMICALS MUST BE PROPERLY STORED SEPARATELY AWAY FROM ANY FOOD OR FOOD CONTACT SURFACES. SERIOUS VIOOLATION:7-38-005(A)
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: A LOT OF CUTTING BOARDS IN THE KITCHEN ARE HEAVILY CUT/PITTED AND SURFACES ARE NOT CLEANABLE,BLACK /BROWN SURFACE. INSTRUCTED TO REPLACE
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: HOOD AND FILTERS WITH A GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN.DEBRIS INSIDE THE COOKING EQUIPMENT INSTRUCTED TO CLEAN AND MAINTAIN.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: GREASE AND ENCRUSTED FOOD BUILD UP UNDER THE COOKING EQUIPMENT, INSTRUCTED TO CLEAN AND MAINTAIN.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: BLACK DUST BUILD-UP ON CEILING TILES BY THE VENT IN THE KICHEN ALSO GRIME BUILD-UP ON WALL BY THE HOOD, INSTRUCTED TO CLWAN AND MAINTAIN.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: DUST BUILD-UP ON VENT COVERS IN THE KITCHEN AND DINING AREA,NEED TO CLEAN AND MAINTAIN.
What changed since the previous inspection?
Compared with Pass on August 1, 2013: 6 findings appeared for the first time. 2 findings recurred. 1 previous finding 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.