Pho Xe Tang Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

WALK IN COOLER DOOR RUBBER GASKETS AND REAR PREP AREA REACH IN COOLERS DOOR GASKETS IN POOR REPAIR, RIPPED. MUST REPLACE/REPAIR ALL DAMAGED COOLER GASKETS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED FOOD STAINS ON EXTERIOR OF SINKS/COOLERS IN REAR PREP AREA. MUST CLEAN AND MAINTAIN EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED DIRT/FOOD BUILD UP INSIDE PREP AREA FLOOR DRAINS. MUST CLEAN AND MAINTAIN INTERIOR OF FLOOR DRAINS.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. FOUND COOKED TOFU STORED INSIDE THE WALK-IN COOLER AT TEMP OF 81F TO 92.1F.NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED, ALSO NO TIME AND TEMPERATURE LOGS AVAILABLE AT THIS TIME.FOOD DISCA...

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

SOURCE OF CONTAMINATION. OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH A BUILD-UP OF BLACK,BROWN AND YELLOW SLIME SUBSTANCE DRIPPING INTO ICE BIN AND WATER WHERE ICE IS MADE. UNIT WAS TURNED OFF. TAGGED "HELD FOR INSPECTION". DO NOT USE. MUS...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

POOR HYGIENIC PRACTICES. OBSERVED FOOD HANDLERS HANDLING FOOD AND READY TO EAT FOOD, TOUCHING NON-FOOD CONTACT SURFACE SUCH AS DIRTY DISHES,AND EQUIPMENTS. THEN GOING BACK AND HANDLING READY TO EAT FOOD. OBSERVED ONE EMPLOYEE WITH FOOD GLOVES ON WAS...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED EMPLOYEE WASHING AND RINSING MULTI USE UTENSILS(POTS AND PANS) IN THE THREE COMPARTMENT SINK WITHOUT USING SANITIZING SOLUTION. INSTRUCTED TO SET-UP SINK: WASH-RINSE-SANITIZE. CRITICAL VIOLATION:7-38-030 HOOOO77590-12

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

MULTI USE FOOD UTENSILS AND CONTAINERS NOT PROTECTED DURING STORAGE. OBSERVED IN OUTSIDE GANGWAY A FOUR DOOR STAINLESS STEEL CABINET. INSIDE ARE STORED MULTI USE UTENSILS(POTS,PANS,CONTAINERS ETC.) ALL USED TO COOK, STORE AND SERVE FOOD. OBSERVED IN...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

LABEL DRY FOOD CONTAINERS STORED BY THE ICE MACHINE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

NEED TO PROVIDE LIDDED CONTAINERS/COVERS FOR ALL STORED FOOD STORED INSIDE THE WALK-IN FREEZER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN SHELVES AND SERVING WOOD PLATTERS STORED ABOVE THE THREE COMPARTMENT SINK(ENCRUSTED FOOD AND DEBRIS).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

NEED TO CLEAN VENT COVER IN DINING AREA,KITCHEN AND WASHROOMS(DUST BUILD-UP).

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

PROVIDE UNTHREAD FAUCET FOR THE THREE COMPARTMENT SINKS IN PREP AREA.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED BEEF AT TEMP OF 49.7F TO 50F(FOOD WAS COOKED ON 9-29-10),RAW BEEF MARINATED AT TEMP OF 51.2F TO 52.9F.COOKED RICE PASTA AT TEMP ...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE NOT WASH...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees.EXPOSED HAND SINK NOT MAINTAINED.FOUND SOAP DISPENSER NOT WORKING UNABLE TO DISPENSE SOAP(ALSO EMPLOYEE STATED SOAP DISPENSER NOT WORKING),ALSO EXPOSED HAND SINK NOT ...

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. OBSERVED INFESTATION OF RODENTS AND ROACHES ON PREMISES.OBSERVED WITH MANAGER MICE DROPPINGS TH...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED DURING PREPARATION.OBSERVED COOKED AND RAW FOOD STORED ON FLOOR IN PREP AND DINING AREA.COOKED FOOD UNCOVE...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.OBSERVED KNIFE STORED BETWEEN EQUIPMENT,INSTRUCTED TO PROVIDE KNIFE RACKS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOLLOWING NEEDS DETAIL CLEANING:ALL SHELVES THROUGHOUT, INCLUDED WALK-IN COOLER AND FREEZER,AND COOLERS. INTERIOR AN...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. RE GROUT FLOOR IN KITCHEN,WATER REMAINS BETWEEN FLOOR TILES.CLEAN FLOOR THROUGHOUT THE PREMISES,INCLUDED STORAGES,WASHROOMS,PREP AND DINING...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned.SEAL ALL CEILING TILES TROUGHOUT THE PREMISES,SPECIALLY AROUND PIPES.PEPLACE DAMAGED WITH SMOKE,CEILING TILES IN PREP AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.CLEAN LIGHT SHIELD IN PREP AREA (DUST AND UNKNOWN PARTICLES ON IT).PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.THERMOMETERS IS NEEDED IN ALL COOLERS AND FREEZERS.PROVID...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. REMOVE UNNACESSARY ITEMS ABOVE THE WALK-IN COOLERS.CLEAN AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. PROVIDE SHELVING FOR BOXES STORED OUTSIDE REAR DOOR. REPLACE DAMAGED CEILING TILE IN EMPLOYEE WASHROOM. SEAL HOLE IN WALL AROUND PIPE AND SCATTERED THROUGHOUT PREMISES AS NEE...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. DETAIL CLEAN HOOD VENT TO REMOVE DRIPPING GREASE.