Uptown Pho

March 9, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings11
critical findings4

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. COOKS LINE COOLER FOUND AT 47.5F WITH FOOD SUCH AS BEEF AT 48F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW, CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL VIOLATION 7-38-005(A).
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. APPROXIMATELY 1 LB BEEF AT 48F AND 44.6F, 1/2 LB BEEF TENDON AT 45F AND MEAT BALLS AT 45F. 1/2 LB SHRIMP AT 43.7. ALL FOOD DISCARDED. MANAGEMENT STATES ESTIMATED VALUE DISCARDED TO BE $40.00. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, Etccritical

Inspector note: OBSERVED CROSS CONTAMINATION OF EMPLOYEES USING DESIGNATED MOP SINK AS A FOOD PREP SINK ON THE COOKS LINE. RINSING DISHES, POTS PANS AND STORING WIPING CLOTHS INSIDE. INSTRUCTED THE SINK WAS DESIGNATED DURING THE LICENSE INSPECTION AS A UTILITY WASTE WATER SINK FOR THOSE PURPOSES ONLY. RECOMMEND INSTALLING A UTILITY MOP SINK IN THE REAR HALLWAY NEAR RESTROOMS. CRITICAL VIOLATION 7-38-005(A).
code 4Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: NO HOT WATER DURING INITIAL INSPECTION. HOT WATER TEMPERATURE NOTED AT THE THREE COMPARTMENT SINK TO BE 66.2F. FRONT PREP EXPOSED HAND SINK AT 69.1F AND KITCHEN EXPOSED HAND SINK AT 68.5F. MANAGER ARRIVED DURING THE INSPECTION AND INCREASED THE TEMPERATURE ON THE HOT WATER TANK. HOT WATER WAS RESTORED APPROXIMATELY 45 MINUTES LATER TO 110.2F AT THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE ADEQUATE HOT WATER AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
code 9Priority
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: OBSERVED APPROXIMATELY 30 RAT DROPPINGS BEHIND THE BOX FREEZER IN THE REAR HALLWAY STORAGE. HOLE IN THE WALL OF THE REAR DRY STORAGE ROOM. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE ALL AREAS, SEAL HOLE IN WALL OF DRY STORAGE AND ANY OTHER OPENINGS NOTED DURING CLEANING. MUST HAVE PEST CONTROL CO. SERVICE ESTABLISHMENTS FOR RATS. SERIOUS VIOLATION 7-38-020.
code 18
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: PREVIOUS MINOR VIOLATIONS FROM 3-11-16 NOT CORRECTED. #32- FOUND GROCERY BAGS BEING USED TO STORE FROZEN FOODS AND FRESH VEGETABLES. INSTRUCTED TO REPLACE WITH FOOD GRADE DISPOSABLE BAGS OR WASHABLE CONTAINERS.#34- MUST CLEAN THE FLOORS FOUND WITH GREASE AND FOOD DEBRIS UNDER AND BEHIND THE COOKING EQUIPMENT AND MAINTAIN.#43- WASH CLOTH FOR CLEANING THE PREP TABLES, DINING TABLES, COOLERS,ETC. MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.#45- NO FOOD HANDLERS CERTIFICATE OR PROOF OF TRAINING FOR ALL REQUIRED EMPLOYEES. SERIOUS VIOLATION 7-42-090.
code 29
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: KNIVES MUST NOT BE STORED BETWEEN PREP TABLES OR WALLS AND ELECTRICAL PIPING. MUST PROVIDE PROPER KNIFE HOLDERS. MUST REMOVE PREP TABLE AND FOOD PROCESSOR FOUND PLUGGED INTO ELECTRICAL SOCKET IN THE REAR HALLWAY STORAGE AND HALLWAY LEADING TO CUSTOMER WASHROOMS.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST NOT USE NEWS PAPER OR CARDBOARD AS LINER FOR SHELVING THROUGHOUT THE KITCHEN. SURFACES MUST BE SMOOTH AND CLEANABLE. MUST INSTALL A SPLASH GUARD ON THE RIGHT SIDE OF THE KITCHEN UTILITY MOP SINK BETWEEN THE SINK AND THE COOKING WOK.
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST NOT USE CARD BOARD AS MATTING FOR FLOORS. FLOORS THROUGHOUT REAR DRY FOOD STORAGE ROOM DIRTY WITH DEBRIS. MUST CLEAN AND MAINTAIN. DAMAGED FLOOR TILES IN THE REAR HALLWAY NEAR RESTROOMS. MUST REPLACE.
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: MISSING LIGHT SHIELDS FOR BULBS INSIDE THE EXHAUST HOOD OVER THE COOKING EQUIPMENT. MUST REPLACE.
code 36
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: MUST NOT USE MILK CRATES AS SHELVING THROUGHOUT THE DRY STORAGE ROOM. SHELVING MUST BE ACCESSIBLE FOR CLEANING AND MONITORING AND ALL STORED ITEMS MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE.
code 41

What changed since the previous inspection?

Compared with Pass w/ Conditions on March 11, 2016: 8 findings appeared for the first time. 3 findings recurred. 5 previous findings 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.