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KING PHO PLUS

5657 N LINCOLN AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

KING PHO PLUS has been inspected 3 times by Chicago Department of Public Health since October 15, 2018. The most recent inspection, on May 7, 2019, found no infractions.

1 of 3 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: Protecting food from contamination, Handwashing and staff hygiene and Food source, labelling and allergens.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 5 times across 2 separate inspections, most recently on October 19, 2018. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on October 19, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times across 2 separate inspections, most recently on October 19, 2018. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on October 19, 2018. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 October 15, 2018. For example: THERMOMETERS PROVIDED & ACCURATE

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.

3 inspections

  1. Canvass

    0 infractions

  2. License Re-Inspection

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) NO WRITTEN EMPLOYEE HEALTH POLICY. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO WRITTEN PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 MUST PROVIDE A CONSUMER ADVISORY WITH WITH ALL FOODS PERTAINING TO THE ADVISORY DISCLOSED. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 BULK FOOD CONTAINERS MUST BE LABELED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11 MUST INSTALL A SPLASH GUARD ON THE LEFT SIDE OF THE KITCHEN HAND WASHING SINK BETWEEN THE SINK AND THE GAS STOVE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(B) INTERIOR OF THE COOKS LINE EXHAUST HOOD WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-101.11 MISSING WALL TILE AT THE MOP SINK. MUST REPLACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 MUST PROVIDE A SMOOTH CLEANABLE CEILING ABOVE THE SMALL HALLWAY PREP AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 NO PROOF OF FOOD HANDLER TRAINING FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 NO PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS.
  3. License

    12 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) NO WRITTEN EMPLOYEE HEALTH POLICY. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO WRITTEN PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 MUST PROVIDE A CONSUMER ADVISORY WITH WITH ALL FOODS PERTAINING TO THE ADVISORY DISCLOSED. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-302.12 NO METAL STEM THERMOMETER ON PREMISES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 BULK FOOD CONTAINERS MUST BE LABELED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-306.11 FOOD NOT PROTECTED FROM CONTAMINATION BY CUSTOMERS. OPEN PREP AREA WITH PREP TABLE, THREE COMPARTMENT SINK, ICE MACHINE, ALL WITH CUSTOMER ACCESS. INSTRUCTED TO PROVIDE A BARRIER, WALL OR SEPARATION BETWEEN PREP AREA AND CUSTOMER ACCESS. PRIORITY VIOLATION. NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11 MUST INSTALL A SPLASH GUARD ON THE LEFT SIDE OF THE KITCHEN HAND WASHING SINK BETWEEN THE SINK AND THE GAS STOVE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(B) INTERIOR OF THE COOKS LINE EXHAUST HOOD WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 MUST PROVIDE A SMOOTH CLEANABLE CEILING ABOVE THE SMALL HALLWAY PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-101.11 MISSING WALL TILE AT THE MOP SINK. MUST REPLACE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 NO PROOF OF FOOD HANDLER TRAINING FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 NO PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS.

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