PHO XE TANG RESTAURANT.

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 DISCARDED AND DENATURED. POUNDS APPROX.5 VALUE APPROX 10. CRITICAL VIOLATION:7-38-005(A) HOOOO77589-11

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. MUST BUY ICE IN BAGS FROM AN APPROVED SOURCE. NEED TO CLEAN AND SANITIZE UNIT. FAX A LETTER WHEN UNIT IS CLEANED, #312-746-4240 CRITICAL VIOLATION:7-38-005(A) HOOOO77589-11

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 WASHING HER HANDS, THAN REMOVED THE GLOVES AND PUT-ON A CLEAN PAIR. OTHER EMPLOYEES CONTINUOUSLY WASHED HANDS IN THE 3 COMPARTMENT SINK. HAND WASHING PROCEDURE WAS EXPLAINED TO CERTIFIED FOOD HANDLER.MUST WASH HANDS PRIOR TO PUT-ON FOOD GLOVES. ALSO HANDS MUST BE WASHED ONLY AT EXPOSED HAND SINK. CRITICAL VIOLATION:7-38-010(A) HOOOO77590-12

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

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 INTERIOR OF THE CABINET AND UTENSILS DIRTY AND WET. EMPLOYEE STATED THAT WHEN IT RAINS WATER GOES INSIDE THE CABINET. INSTRUCTED TO REMOVE UNIT FROM OUTSIDE AND PROVIDE PROPER INSIDE STORAGE OF ITEMS. SERIOUS VIOLATION:7-38-005(A) HOOOO77591-13

LABEL DRY FOOD CONTAINERS STORED BY THE ICE MACHINE.

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

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

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

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

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 OF 74F(STORED UNDER THE SHELF); SPROUT IN WATER AND ICE AT TEMP OF 50.7F TO 52.1F;COOKED SHRIMP OF TEMP OF 48.7F TO 66.9F,ON TOP THE PREP TABLE.NO PROVE OF TIME AND TEMPERATURE LOG PROVIDED. FOOD DISCARDED AND DENATURED.POUNDS 80, VALUE 250,CRITICAL VIOLATION:7-38-005(A) HOOOO64142-10

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 WASHING HANDS OR CHANGING FOOD GLOVES BETWEEN TASK.OBSERVED EMPLOYEE HANDLING GARBAGE CONTAINERS, DIRTY DISHES ETC.AND WITHOUT WASHING HANDS HANDLED READY TO EAT FOOD AND CLEAN DISHES STORED ON TOP THE COUNTER.INSTRUCTED TO WASH HANDS BETWEEN TASK AND PRIOR TO WEAR FOOD GLOVES.CRITICAL VIOLATION:7-38-010(A) HOOOO64142-10

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 ACCESSIBLE,IN FRONT OF IT A BIG GARBAGE CONTAINER, WITH GARBAGE IN IT.INSTRUCTED TO PROVIDE SOAP AND HAVE SINK ACCESSIBLE AT ALL TIME, TO MINIMIZE FOOD CONTAMINATION.CRITICAL VIOLATION:7-38-030 HOOOO7-38-030 HOOOO64141-18

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 THROUGHOUT THE PREMISES: IN DINING AREA:ON SHELF,WITH FOOD, AND CLEAN GLASSES; UNDER AND AROUND THE RADIO,IN DINING ROOM, FRONT AND REAR STORAGE,UNDER THE COOLER UNITS(FRONT AND KITCHEN AREA),UNDER AND THE CORNER OF 3 COMPARTMENT SINKS;IN BOTH WASHROOM ALONG THE WALLS AND BEHIND THE DOORS;UNDER AND ABOVE SHELVES IN KITCHEN AREA.OBSERVED LIVE ROACHES BEHIND THE COOKING EQUIPMENT INSIDE THE BROKEN WALL OF BASESBOARD,WHEN LIGHTS IS SHINED ON THEM 6 ADULT ROAHES RAN INSIDE THE BROKEN WALL.APPROX.250DROPPING AND 6 LIVE ROACHES.OUTER OPENING NOT PROTECTED.FOUND SCREEN DOOR IN POOR REPAIR(BROKEN) AND NOT ENCLOSED TO FRAME DOOR,GAPS ON BOTTOM AND SIDE DOOR.INSTRUCTED TO REPAIR DOOR AND THIGHT FITTED TO FRAME DOOR.MUST CONTACT PEST CONTROL.CRITICAL VIOLATION:7-38-020 HOOOO64141-18

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 UNCOVERED STORED UNDER THE SHELF IN PREP ARE ON FLOOR UNCOVERED, AND FLOOR NEXT TO FOOD HAD APPROX 60 MICE DROPPINGS. COOKED FOOD STORED IN WALK-IN COOLER WAS COVERED WIT A RAW PIECE OF DIRTY WOOD THE GRAIN OF WOOD WAS BROKEN AND PIECES WERE HANGING.FOUND ICE MACHINE NOT MAINTAINED,DIRTY TOP AND BOTTOM, WITH BLACK SLIME BUILDUP DRIPPING ON ICE CUBES, WHICH IS USED FOR CUSTOMERS CONSUMPTION. INFORMATION GIVEN ON FOOD PROTECTION.SERIOUS VIOLATION:7-38-005(A) HOOOO64140-17

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.

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 AND EXTERIOR OF COOKING EQUIPMENT,GREASE AND DUST BUILD-UP.

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 AREA.KEEP FLOOR DRY THROUGHOUT.REPAIR OR REPLACE BROKEN AND MISSING TILES THROUGHOUT THE PREMISES.

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.

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: 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 and Regulations of the Board of Health. REPLACE BROKEN AND MISSING DRAIN STOPPERS FOR THE 3 COMPARTMENT SINKS. REPAIR LEAKING FAUCET AT 1 COMPARTMENT SINK.EXPOSED HAND SINK SLOWLY DRAINING INSTRUCTED TO REPAIR.WATER PIPE UNDER THE 3 COMPARTMENT SINK LEAKING ,NEED TO REPAIR.CLEAN ALL VENT COVER THROUGHOUT THE PREMISES,DUST BUILD-UP .

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.PROVIDE STEAM THERMOMETER TO CHECK FOOD TEMPERATURE.

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