Skip to content
Loading map…

PHO 888

1137 W ARGYLE ST, CHICAGO, IL 60640 · Restaurant

Inspection summary

PHO 888 has been inspected 17 times by Chicago Department of Public Health since August 30, 2011. The most recent inspection, on July 18, 2019, found no infractions.

3 of 17 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 temperature control, Handwashing and staff hygiene and Food source, labelling and allergens.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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 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 8 times across 4 separate inspections, most recently on June 28, 2018. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 7 times across 7 separate inspections, most recently on July 10, 2019. 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 5 times across 5 separate inspections, most recently on July 10, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on July 10, 2019. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 3 times on July 10, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

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.

17 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    12 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILTY TO DEVELOP AND MAINTAIN A PROCEDURE /PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED NO DATE MARKING SYSTEM IN PLACE. READY TO EAT AND OR TIME TEMPERATURE CONTROLLED FOODS PREPARED AND HELD IN A RETAIL FOOD ESTABLISHMENT FOR OVER 24 HOURS MUST HAVE A CLEARLY MARKED LABELING SYSTEM IN PLACE TO INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMED ON PREMISES, SOLD, OR DISCARDED WHEN HELD AT A TEMPERATURE OF 41F OR LESS FOR A MAXIMUM OF 7 DAYS WITH THE DATE OF PREPARATION COUNTING AS DAY 1. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 5 LIVE COCKROACHES IN GASKETS OF CHEST FREEZER WHEN CHEST FREEZER WAS OPENED. ALL COCKROACH ACTIVITY MUST BE ELIMINATED. OBSERVED 2 LIVE SMALL FLIES ON WALL OF GUEST AREA. CONTACT PEST CONTROL AND ELIMATE ALL ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(a)
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RAW WOOD HANDLE OF REACH IN REFRIGERATOR IN KITCHEN. MUST PAINT OR SEAL RAW WOOD SO THAT IT IS NON ABSORBANT SMOOTH AND EASILY CLEANABLE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED AREA UNDERNEATH MICROWAVE UNCLEAN WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED HOOD AND FILTERS WITH GREASE ACCUMULATION. MUST DEGREASE ADN MAITNAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED SMOOTHIE SIGN IN SEATING AREA UNCLEAN WITH FOOD SPLATTER. CLEAN AND MAINTAIN SIGN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSEREVED NO BACK FLOW PREVENTION DEVICE ON ICE MACHINE. MUST INSTALL AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOOR/ WALL JUNCTURE IN KITHCEN ON WEST WALL NOT CLOSED WITH GAP. MUST SEAL FLOOR/ WALL JUNCTURE OF ALL COVING THROUGHOUT KITCHEN WITH A SMOOTH EASILY CLEANABLE SUBSTANCE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORS BEHIND ICE MACHINE UNCLEAN WITH DUST AND DEBRIS. CLEAN AND MAINTAIN FLOORS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITIATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING AND MAINTAIN
  4. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED IMPROPER TEMPERATURE OF PREP SERVICE COOLER AT THE KITCHEN PREP AREA TO BE IMPROPER AT 68.7F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CRITICAL VIOLATION #7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE PREP COOLER AND 2 DOOR REFRIGERATION UNIT TO BE IMPROPER:-SHRIMP 46.4F, IMITATION CRAB MEAT 48.2F, NOODLES 109.4F, SHRIMP (COOKED) 67.5F, BEEF 87.8F, BEEF LIVER 66.0F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 6 LBS OF PRODUCTS WORTH $70.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED FOOD ITEMS (BREAD) STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROVIDE AN APPROVED FOOD GRADE CONTAINERS FOR FOOD WITH TIGHT FITTING LIDS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED DEEP AND DIRTY CUTS ON CUTTING BOARD AT THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN, SMOOTHEN THE SURFACE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED A SLIGHT DISCOLORATION INSIDE THE INNER LINING OF ICE MACHINE. INSTRUCTED TO CLEAN AND SANITIZE.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES UNABLE TO MAINTAIN PROPER TEMPRATURE. DRAWER COOLER TEMPRATURE FOUND AT 52.5 DEGREES WITH BEEF AT 72.9 DEGREES. DRAWER COOLER TAGGED AND HELD FOR INSPECTION. MUST NOT USE UNTIL REPAIRED AND MAINTAINED AT 40 DEGREES OR LESS. CONTACT CDPH FOR TAG REMOVAL. CRITICAL VIOLATION # 7-38-005 (A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS WERE FOUND IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES: SOUP 92.7 DEGREES, BEEF PATE AT 75.O DEGREES, SHRIMP AT 50.2 DEGREES AND CHICKEN 75.2. APPROXIMATELY 10 LBS AT AN ESTIMATED VALUE OF $20.00 FOODS DISCARD. CRITICAL VIOLATION #7-38-005 (A)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK FOOD ITEMS THAT ARE NOT STORED IN ORIGINAL CONTAINER, MUST BE LABLED AND IN FOOD GRADE CONTAINERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE FOIL FOR LINER UNDERNEATH STOVE RANGE OR STYROFOAM LINER UNDERNEATH MICROWAVE. PEELING PLASTIC LINER ON FRONT FREEZER DOOR, MUST REMOVE. ALL SURFACES MUST BE SMOOTH AND CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF MICROWAVE FOUND DIRTY, MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • STAINLESS STEEL WALL PANEL BEHIND THE MOP SINK NOT PROPERLY SEALED. MUST SEAL/REPAIR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT FIXTURE IN KITCHEN PREP AREA FALLING. MUST REPLACE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER FOR TALL FREEZER LOCATED IN THE FRONT SERVICE AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • PERSONAL ITEMS MUST NOT BE STORED IN FOOD STORAGE AREAS. ALL ITEMS STORED ON THE REAR WALK WAY MUST BE REMOVED TO PREVENT RODENT HARBOARAGE. E.G. UNUSED EQUIPMENT, POT AND PANS.
  7. Canvass Re-Inspection

    1 infraction

    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLERS CERTIFICATE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION.
  8. Canvass

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FRONT ENTRANCE DOOR NOT RODENT /INSECTS PROOF WITH OVER 1/4 OF AN INCH GAP ON THE BOTTOM OF THE DOOR. INSTRUCTED TO RODENT/INSECTS PROOFED THE DOOR/ SERIOUS VIOLATION 7-38-020.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #1588594 DATED 11/19/15. #32-INSTRUCTED TO SERVICE HOOD VENTS AND MAINTAIN TO REMOVE GREASE DRIPPAGE AND ACCUMULATION. SERIOUS VIOLATION 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATE ALL FOOD CONTAINERS WITH READY TO EAT FOODS INSIDE THE REACH IN COOLER AND LABEL ALSO ALL DRY BULK FOOD CONTAINERS AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE ALL GROCERY BAG BEING USED TO STORED FROZEN MEAT INSIDE THE REACH IN FREEZER AND CHEST FREEZER, WITH FOOD GRADE STORAGE BAG. RUBBER GASKET ALONG THE DOOR OF THE CHEST FREEZER DOOR/LID RIPPED OFF AND INTERIOR PANEL OF THE DOOR NOT IN GOOD REPAIR. MUST REPAIR OR REPLACE DOOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMOVE CARDBOARD BEING USED AS FLOOR MAT. REPLACE WITH RUBBER MAT AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MISSING TWO MORE DRAIN STOPPERS FOR THE 3 COMPT SINK. MUST PROVIDE AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLERS CERTIFICATE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION.
  9. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO SERVICE HOODVENTS AND MAINTAIN TO REMOVE GREASE DRIPPAGE AND ACCUMULATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND HEAVY FROST BUILDUP IN THE FRONT REACH-IN FREEZER. INSTRUCTED TO REMOVE FROST BUILDUP AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN THE STORAGE RACK IN THE KITCHEN AND BOTH MICROWAVES STORED ON THE STORAGE RACK MENTIONED ABOVE TO REMOVE FOOD DEBRIS BUILDUP.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED AN EMPLOYEE PREPARING FOOD IN THE KITCHEN WITHOUT A HAIR RESTRAINT. ALL EMPLOYEES SHALL BE REQUIRED TO USE AN EFFECTIVE HAIR RESTRAINT TO CONFINE HAIR WHILE PREPARING OR HANDLING FOOD IN THE PREP AREA.
  10. Canvass

    4 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED NO SOAP AT THE EXPOSED HAND SINK IN THE KITCHEN. HAND SINK WAS OBSTRUCTED WITH A TRAY OF COFFEE MUGS AT TIME OF INSPECTION. MANAGEMENT INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS TIMES. HAND SINK MUST BE EASILY ACCESSIBLE AND NOT OBSTRUCTED WITH EQUIPMENT. SOAP AND PAPER TOWLES WERE PROVIDED AND THE OBSTRUCTION WAS REMOVED FROM THE SINK. CRITICAL VIOLATION 7-38-030
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND GROCERY BAGS FULL OF RAW AND COOKED MEATS STORED IN BOTH DEEP FREEZERS AND THE TWO-DOOR REFRIGERATOR. INSTRUCTED TO USE FOOD GRADE STORAGE BAGS TO PROPERLY STORE MEATS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DETAIL CLEAN FOOD DRY FOOD STORAGE RACK IN THE REAR KITCHEN TO REMOVE HEAVY FOOD DEBRIS BUILDUP AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE BURNT CEILING TILES ABOVE COOKING EQUIPMENT AND MAINTAIN.
  11. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ONE BURNER UNIT IN USE IN THE KITCHEN NOT INSTALLED UNDER THE HOOD/VENTILATION.INSTRUCTED TO RELOCATE SAID UNIT UNDER THE HOOD/VENTILATION OR REMOVE UNIT FROM PREMISES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ICE AND GRIMES BUILD-UP INSIDE THE WHITE CHEST FREEZERS,INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOOD DEBRIS AND GRIMES UNDER THE THREE COMPARTMENT SINKS, BEHIND THE TWO GLASS DOOR REACH-IN COOLER ,UNDER SHELVES AND FRONT COUNTER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • METAL SHEET WALL BEHIND THE EXPOSED HAND SINK SEAMS ARE OPENED,INSTRUCTED TO SEAL WITH A SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL
  12. Canvass

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:FOUND 9 EACH OF COOKED RICE FILLED WITH BEANS AND WRAPPED IN BANANA LEAFS AT TEMP OF 69.2F-69.8F-70.6F AND 71.7F,PRODUCTS WAS STORED ON TOP FRONT COUNTER UPON MY ARRIVAL, THEN TRANSFERRED INSIDE THE TWO DOOR COOLER.FOUND 19 EACH OF HOME MADE COOKED SAUSAGE INDIVIDUAL WRAPPED IN ALUMINUM FOIL AND STORED INSIDE THE FRONT TWO DOOR COOLER IN SERVING/DINING AREA. SAUSAGE WAS COOKED YESTERDAY PER MANAGER STATEMENT.PRESENT TEMPERATURE OF THE SAUSAGE WAS: FROM 47.1F TO 53.7F. UNIT MAINTAINS AIR TEMP OF 34.8F MANAGER DISCARDED AND DENATURED TEMPERATURE ABUSED FOOD. POUNDS 33, VALUE $132. CRITICAL VIOLATION:7-38-005(A)
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NO SANITIZING SOLUTION PROVIDED AT THREE COMPARTMENT SINK NOR ACCEPTABLE CHEMICAL SANITIZER: BLEACH, QUATS OR IODINE PROVIDED ON PREMISES. EMPLOYEE ARE WASHING POTS,PANS ,DISHES ETC. BLEACH PROVIDED(EMPLOYEE BOUGHT A GALLON OF BLEACH) UPON MY REQUEST. CRITICAL VIOLATION:7-38-030
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP PROVIDED AT EXPOSED HAND SINK BY THE COOKING EQUIPMENT, IN THE KITCHEN,FAUCET WAS TURNED ALWAY TO THE RIGHT AND INTERIOR AND EXTERIOR OF THE SINK WITH A LOT OF COOKED THIN RICE NOODLE. MANAGER BOUGHT SOAP AFTER MY REQUEST. EMPLOYEES ARE PREPARING FOOD. HAND SOAP AND PAPER TOWELS MUST BE PROVIDED AT EACH HAND SINK FOR EMPLOYEE TO USE IN PREP AREA. CRITICAL VIOLATION:7-38-030
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OVER TWENTY MICE DROPPINGS OBSERVED ON PREMISES FRONT SERVING/DINING AREA. UNABLE TO CHECK ALL AREA DUE TO CLUTTER BEHIND THE COOLER AND FRONT COUNTER.INSTRUCTED TO CLEAN AND MAINTAIN AREA MENTIONED. SERIOUS VIOLATION: 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED NEWS PAPERS,ALUMINUM FOILS AND CARDBOARD USED ON SHELVES AS A SHELF LINERS IN PREP AREA AND INSIDE THE COOLERS. ALL CONTACT SURFACES MUST BE SMOOTH,DURABLE,NON-ABSORBENT AND EASILY CLEANABLE. ICE SCOOP STORED INSIDE THE ICE BIN,TO REMOVE AND PROVIDE AN ICE SCOOP CONTAINER TO STORE IN SAFE WAY THE ICE SCOOP. ONE BURNER UNIT IN USE IN THE KITCHEN NOT INSTALLED UNDER THE HOOD/VENTILATION.INSTRUCTED TO RELOCATE SAID UNIT UNDER THE HOOD/VENTILATION OR REMOVE UNIT FROM PREMISES,PROV
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ICE AND GRIMES BUILD-UP INSIDE THE WHITE CHEST FREEZERS,INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOOD DEBRIS AND GRIMES UNDER THE THREE COMPARTMENT SINKS, BEHIND THE TWO GLASS DOOR REACH-IN COOLER ,UNDER SHELVES AND FRONT COUNTER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • METAL SHEET WALL BEHIND THE EXPOSED HAND SINK SEAMS ARE OPENED,INSTRUCTED TO SEAL WITH A SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL
  13. Canvass Re-Inspection

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CRACKS AND CREVICES ON WALLS IN KITCHEN BY HANDWASH BOWLS, UNCLEAN CEILING LIGHT COVERS ABOVE PREP AREA AND MISSING WALL TILE AT SAME HANDWASH SINK AREA. MUST SEAL ALL CRACKS AND CREVICES IN KITCHEN, CLEAN ALL CEILING LIGHT COVERS AND REPLACE DAMAGED WALL TILE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED ONE FOOD HANDLER NOT WEARING HAIR RESTRAINT. MUST PROVIDE HAIR REESTRAINT FOR ALL FOOD HANDLERS.
  14. Canvass

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 4 LIVE ROACHES ON WALLS/INSIDE CRACKS CREVICES AND BETWEEN WOOD AND WALL BY HANDWASH SINK. MUST REMOVE ALL INSECT/PEST ACTIVITY BY DATE OF REINSPECTION (07/18/13). SERIOUS VIOLATION 7-38-020.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STANDING WATER ON FLOOR UNDER 3-COMPARTMENT SINK. MUST KEEP FLOOR DRY/CLEAN THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CRACKS AND CREVICES ON WALLS IN KITCHEN BY HANDWASH BOWLS, UNCLEAN CEILING LIGHT COVERS ABOVE PREP AREA AND MISSING WALL TILE AT SAME HANDWASH SINK AREA. MUST SEAL ALL CRACKS AND CREVICES IN KITCHEN, CLEAN ALL CEILING LIGHT COVERS AND REPLACE DAMAGED WALL TILE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMPARTMENT SINK FAUCET LEAKING AND COPPER WATER VALVE LINE LEAKING UNDER SAME. MUST REPAIR AND MAINTAIN SINK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED ONE FOOD HANDLER NOT WEARING HAIR RESTRAINT. MUST PROVIDE HAIR REESTRAINT FOR ALL FOOD HANDLERS.
  15. Complaint

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD DEBRIS ON SHELVES, INSIDE ALL REACH IN COOLERS/COOLERS CORNERS AND DOOR HINDGES, PREP TABLE TOPS WITH FOOD BUILD UP, UNDER MICROWAVE AND EXTERIOR OF ALL SINKS WITH FOOD SMEARS. MUST DETAIL CLEAN AND MAINTAIN ALL EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD/DIRT BUILD UP ON FLOOR THROUGHOUT PREP AREA. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR UNDER AND AROUND ALL COOLERS, COOKING EQUIPMENT, SINKS AND ALONG ALL WALLS AND CORNERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD STAINS ON WALLS IN KITCHEN BEHIND SINKS AND SHELVES. MUST CLEAN ALL WALLS IN PREP AREA AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED ONE CRACKED CEILING LIGHT COVER ABOVE PREP HANDWASH BOWL. MUST REPLACE DAMAGED LIGHT COVER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PREP AREA HANDWASH BOWL COLD WATER HANDLE LOOSE AND 3-COMPARTMENT SINK HOT WATER HANDLE LEAKING AT BASE. MUST REPAIR AND MAINTAIN SINKS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELEVATE ALL POTS AND PANS FROM FLOOR (UNCLEAN UTENSILS).
  16. Canvass

    3 infractions

    • 33. 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. OBSERVED ACCUMULATED FOOD DEBRIS ON RAILS OF STAND UP REACH IN COOLER IN PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. OBSERVED UNCLEAN CEILING LIGHT COVER ABOVE PREP AREA AND BURNED OUT LIGHT BULBS (X2) AT SAME LIGHT COVER. MUST CLEAN LIGHT COVER AND PROVIDE WORKING LIGHT BUBLS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. OBSERVED 1 FOOD HANDLER NOT WEARING HAIR RESTRAINT. MUST PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.
  17. Complaint

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All hot food shall be stored at a temperature of 140F or higher. POTENTIALLY HAZARDOUS FOO AT IMPROPER TEMPERATURE: A LARGE POT(25 GALLONS) FULL OF BEEF STOCK(PIECECS OF BEEF BONES WITH MEAT ON IT)STORED ON TOP OF ONE BURNER STOVE AT TEMP OF 113.6F TO 114.7F(BEEF JUICE AND MEAT AT SAME TEMPERATURE), NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED.POUND 30,VALUE 297.INSTRUCTED TO FOLLOW COOLING PROCESS,DO NOT KEEP FOOD AT ROOM TEMPERATURE,OR LEAVE IT INSIDE THE COOKING POT ALL NIGHT. MANAGER STATED THAT HER UNCLE LEFT FOOD OUT,HE FORGOT TO REMOVE IT.CRITICAL VIOLATION:7-38-005(A) H000074098-12
    • 32. 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.PROVIDE FOOD GRADE BAGS OR FOOD CONTAINER WITH LIDS TO STORE COOKED AND RAW FOOD,DO NOT USE GROCERY BAGS.
    • 34. 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. SEAL FLOOR UNDER THE 3 COMPARTMENT SINK(OPENING BETWEEN WALL AND FLOOR).
    • 35. 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. RESEAL BASEBOARD WALL THROUGHOUT THE KITCHEN.
    • 38. 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 and Regulations of the Board of Health. REPAIR BROKEN HANDLE ON FAUCET IN STAFF WASHROOM.PROVIDE UNTHREAD FAUCET FOR THE MOP SINK AND 3 COMPARTMENT SINK.REPAIR LEAKING FAUCET AT 3 COMPARTMENT SINK.

Nearby inspected facilities

Own this business? Add a badge to your website