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PHO NUMBER 9 VIETNAMESE RESTAURANT & DELI INC

6257 N MCCORMICK RD, CHICAGO, IL 60659 · Restaurant

Inspection summary

PHO NUMBER 9 VIETNAMESE RESTAURANT & DELI INC has been inspected 6 times by Chicago Department of Public Health since January 24, 2019. The most recent inspection, on December 23, 2021, found no infractions.

2 of 6 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: Cleaning and sanitizing, Protecting food from contamination and Food source, labelling and allergens.

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.

  • 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 6 times across 2 separate inspections, most recently on September 1, 2020. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 3 separate inspections, most recently on September 1, 2020. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 4 times across 2 separate inspections, most recently on September 1, 2020. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 May 5, 2021. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times across 2 separate inspections, most recently on August 20, 2020. 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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • NO PERSON IN CHARGE ON SITE DURING INSPECTION. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO PERSON IN CHARGE ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE. PERSON IN CHARGE MUST BE ON SITE AT ALL TIMES WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEAN UP KIT AND PROCEDURE PROVIDED ON SITE DURING INSPECTION. MUST PROVIDE ALL NECESSARY SUPPLIES AS OUTLINED IN POLICY. PRIORITY FOUNDATION. 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED HOME DEPOT BUCKETS USED FOR FOOD STORAGE INSIDE WALK IN FREEZER. INSTRUCTED TO USE FOOD GRADE CONTAINERS THAT ARE SMOOTH AND EASY TO CLEAN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO COLD RUNNING WATER AT SMALL HAND WASHING SINK AT DISH WASHING AREA. MUST MAINTAIN WITH HOT AND COLD RUNNING WATER AT ALL TIMES.
  3. Complaint Re-Inspection

    7 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT, TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, PORK, BEEF)NOT PROPERLY DATED , STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED THAT FACILITY SERVES ROW BEEF ROUND EYE STEAK PHO TAI AND OBSERVED NO CONSUMER ADVISORY DISCLOSURE OR REMINDER ON MENU FOR USE RAW AND UNDER COOKED FOODS.MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION-7-38-005. NO CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN COOLER/FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED LARGE POTS USED FOR SOUP COOKING TO BE BIGGER THAN 3 COMPARTMENT SINK(OR DISH MACHINE) AND CANT BE SUBMERGED IN WASH WATER IN SINK.MUST PROVIDE CLEANING PROCEDURE FOR EACH SEPARATE PIECE OF FOOD-CONTACT EQUIPMENT WITH DESCRIPTION HOW TO BE CLEANED IN PLACE AND/OR MUST SUBMIT THE PROCEDURES TO CDPH AT [email protected] FOR APPROVAL OR PRESENT PROCEDURE TO DEPARTMENT REPRESENTATIVE PRIOR INSPECTION FOR ON SITE REVIEW AND APPROVAL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN AND MAINTAINS FLOOR THROUGH FACILITY ESPECIALLY IN FRONT BAR AREA AND REAR EXIT DOOR EXTERIOR
  4. Complaint

    14 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PIC DOESN'T DEMONSTRATE KNOWLEDGE OF FOOD OPERATION.MUST PROVIDE.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012.CITATION ISSUED
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • MANAGER PROVIDED NO PROOF OF EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. 7.38.010. CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT, TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, PORK, BEEF)NOT PROPERLY DATED , STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED THAT FACILITY SERVES ROW BEEF ROUND EYE STEAK PHO TAI AND OBSERVED NO CONSUMER ADVISORY DISCLOSURE OR REMINDER ON MENU FOR USE RAW AND UNDER COOKED FOODS.MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION-7-38-005. NO CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO PROBE THERMOMETER FOR TAKING FOOD TEMPERATURES.MUST PROVIDE.(PRIORITY FOUNDATION-NO CITATION ISSUED) -7-38-005
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN COOLER/FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED LARGE POTS USED FOR SOUP COOKING TO BE BIGGER THAN 3 COMPARTMENT SINK(OR DISH MACHINE) AND CANT BE SUBMERGED IN WASH WATER IN SINK.MUST PROVIDE CLEANING PROCEDURE FOR EACH SEPARATE PIECE OF FOOD-CONTACT EQUIPMENT WITH DESCRIPTION HOW TO BE CLEANED IN PLACE AND/OR MUST SUBMIT THE PROCEDURES TO CDPH AT [email protected] FOR APPROVAL OR PRESENT PROCEDURE TO DEPARTMENT REPRESENTATIVE PRIOR INSPECTION FOR ON SITE REVIEW AND APPROVAL.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NOTED NO SANITIZER TEST STRIP KIT ON SITE AT THE TIME OF INSPECTION TO TEST CONCENTRATION OF SANITIZER IN 3 COMPARTMENT SINK. INSTRUCTED TO HAVE A TEST STRIP KIT ON SITE AT ALL TIMES TO PROPERLY MONITOR THE STRENGTH OF THE SANITIZER PF. PRIORITY FOUNDATION. 7-38-005 CITATION ISSUED
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FACILITY USES HIGH TEMPERATURE SANITIZING DISH MACHINE AND DOESN'T HAVE PROPER TEMPERATURE MEASURING IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR OR THERMOMETER THAT SHALL BE PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE DURING HOT WATER SANITATION. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN AND MAINTAINS FLOOR THROUGH FACILITY ESPECIALLY IN FRONT BAR AREA AND REAR EXIT DOOR EXTERIOR
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUSLY CITED CORE VIOLATIONS FROM 4/3/2019 REPORT #2282508 OBSERVED NOT CORRECTED AS FOLLOWS: VIOLATION #36 NO VISIBLE THERMOMETER INSIDE THE WALK IN COOLER AND TWO REACH IN COOLER. INSTRUCTED TO PROVIDE. VIOLATION #39 INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE DRAIN BOARD FOR CLEAN DISHES AND THE 2 COMPARTMENT PREP SINK. AND ALSO BETWEEN THE ICE BIN AND THE DRAIN BOARD OF THE 3 COMPARTMENT SINK IN THE FRONT PREP AREA. INSTRUCTED TO INSTALL A PHYSICAL BARRIER IN THE FRONT ENTRANCE GOING TO THE PREP AREA. VIOLATION #57 ALL EMPLOYEES HANDLING FOOD MUST OBTAIN A FOOD HANDLER TRAINING CERTIFICATE VIOLATION #58 ALL CERTIFIED FOOD SANITATION MANAGER MUST OBTAIN AN ALLERGEN TRAINING CERTIFICATE. PRIORITY FOUNDATION VIOLATION # 7-42-090 CITATION ISSUED.
  5. License

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE ANS ALSO PROVIDE THE CLEANING SUPPLIES KIT PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO VISIBLE THERMOMETER INSIDE THE WALK IN COOOER AND TWO REACH IN COOLER. INSTRUCTED TO PROVIDE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE DRAIN BOARD FOR CLEAN DISHES AND THE 2 COMPARTMENT PREP SINK. AND ALSO BETWEEN THE ICE BIN AND THE DRAIN BOARD OF THE 3 COMPARTMENT SINK IN THE FRONT PREP AREA. INSTRUCTED TO INSTALL A PHYSICAL BARRIER IN THE FRONT ENTRANCE GOING TO THE PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST SEAL THE GAP AROUND THE PIPES AND CONDUIT IN THE REAR HALLWAY CLOSE TO THE WALK IN FREEZER AND THE EXIT DOOR.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • ALL EMPLOYEES HANDLING FOOD MUST OBTAIN A FOOD HANDLER TRAINING CERTIFICATE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALL CERTIFIED FOOD SANITATION MANAGER MUST OBTAIN AN ALLERGEN TRAINING CERTIFICATE.
  6. License

    0 infractions

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