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KING PHO

5414-5416 W DEVON AVE, CHICAGO, IL 60646 · Restaurant

Inspection summary

KING PHO has been inspected 11 times by Chicago Department of Public Health since January 17, 2014. The most recent inspection, on April 13, 2018, found no infractions.

3 of 11 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on February 17, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on January 5, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 26 times across 8 separate inspections, most recently on April 5, 2017. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 5 separate inspections, most recently on March 3, 2017. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on January 15, 2015. For example: FOOD HANDLER REQUIREMENTS MET

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

11 inspections

  1. Canvass

    0 infractions

  2. Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Cooler shelving/racks in kitchen prep area not clean, need detailed cleaning(crevices), prep table lower shelving not clean, need detailed cleaning(crevices).
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Stock items must be stored six inches off of floor to prevent pest harborage.
  3. Short Form Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Above violation still remaining( Cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Caulk around exposed hand sink in kitchen prep area shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of ice machine(exterior)not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in bar area under shelving/racks not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls that had exposed plaster, peeling paint by prep area shall be repaired/sealed.
  4. Complaint

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Found some food items not properly dated in reach in cooler, must properly date food items in reach in cooler.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Caulk around exposed hand sink in kitchen prep area shall be repaired/replaced.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Above violation still remaining( Cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of ice machine(exterior) not clean, need detailed cleaning(corners).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in bar area under shelving/racks by exposed hand sink not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls that had exposed plaster, peeling paint by prep area, shall be repaired/sealed.
  5. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cutting boards that had deep cuts in kitchen prep area, shall be replaced, cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Cooler shelving racks not clean, need detailed cleaning(crevices), prep table lower shelving not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, cooking equipment not clean, need detailed cleaning(corners).
  6. Canvass

    0 infractions

  7. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH EXCESSIVE DUST BUILD-UP ABOVE FRONT HALL WAY LEADING TO PREP/COOKING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO PROVIDE LIGHT SHIELD OR SHATTER PROOF LIGHT BULB ABOVE DISH WASHING AREA IN REAR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO PROVIDE PROPER RAISED SHELVES IN REAR PREP AREA FOR EASY ACCESS ON CLEANING. NO MILK CRATES.
  8. Canvass

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS NOT PROPERLY STORED IN FREEZER. INSTRUCTED TO STORE IN FOOD GRADE FREEZER OR STORAGE BAGS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MULTI USE UTENSILS NOT PROPERLY STORED. INSTRUCTED TO WRAP TABLE PLACE SETTING OR WHEN CUSTOMER ARRIVES AND INVERT UTENSILS TO KITCHEN TO PREVENT CONTAMINATION BEFORE USE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SLICER, EXHAUST HOOD AND FILTERS, DEEP FRYER CABINETS AND STORAGE SHELVES NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE TO PREVENT CONTAMINATION BEFORE USE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR THROUGH-OUT PREP AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN FREQUENTLY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • TILED COVING ALONG WALLBASE BEHIND DISH MACHINE NOT MAINTAINED. INSTRUCTED TO INSTALL MISSING COVING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULBS IN PREP AREA NOT SHIELDED. INSTRUCTED TO SHIELD BULBS OR INSTALL SHATTER-PROOF BULBS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DRAINLINE FOR ICE MACHINE NOT PROPERLY CONNECTED. INSTRUCTED TO INSTALL GAP BETWEEN DRAINLINE AND DRAIN TO PREVENT ANY BACK SIPHONAGE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP NOT PROPERLY STORED. INSTRUCTED TO STORE IN SANITIZE HOLDER OR CONTAINER.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ESTABLISHMENT HAS NOT MET REQUIREMENT FOR FOOD HANDLERS TRAINING. INSTRUCTED THAT ALL FOOD HANDLERS MUST COMPLETE FOOR HANDLERS TRAINING WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED.
  9. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • DURING INSPECTION FOUND NOODLES BEING STORED INSIDE WHITE PLASTIC GROCERY BAGS INSIDE THE ICE BOX FREEZER LOCATED IN THE FRONT SERVICE AREA. MUST ALWAYS STORE FOOD NOT IN ORIGINAL CONTAINERS IN FOOD GRADE BAGS AT ALL TIMES.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROPERLY STORE ALL MULTI-USE UTENSILS UPSIDE DOWN AT ALL TIMES UNTIL USED TO PREVENT FROM CONTAMINATION. FOUND ALL BOWLS AND PLATES RIGHT SIDE UP AT THE FRONT SERVICE STATION AREA AND IN THE REAR KITHCEN STORAGE AREAS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR LOOSE BROKEN GASKET AT THE 2DR REFRIGERATOR CLOSEST TO THE REAR 1-COMP SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE INTERIOR BOTTOM SHELVES OF ALL 2DR REFRIGERATORS TO REMOVE FOOD SPILLS AND FOOD DEBRI.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR/SEAL/FINISH BROKEN/OPEN WALL AROUND THE REAR EXIT DOOR CLOSEST TO THE RESTROOMS TO PREVENT PEST ENTRY.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY COLD WATER FAUCET HANDLE AT REAR 1-COMP SINK. MUST REPAIR LOOSE HOT AND COLD FAUCET HANDLES AT THE FRONT PREP BEVERAGE STATION EXPOSED HAND SINK AND LEAKY PIPE UNDER SAME SAID SINK.
  10. License

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CAULK WALL BETWEEN COVING AND WALL TO SEAL OPENING AND PREVENT PEST ENTRY.
  11. License

    0 infractions

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