Complaint
May 20, 2025
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, May 20, 2025 · Original Source
Restaurant · Chicago, IL
Standard Pho LLC
1014 S Western Ave
Last inspected May 20, 2025 · View Map ↗ · Compare ↗
Out of Business
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
3 inspectionsNon-Inspection
May 9, 2025
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, May 9, 2025 · Original Source
Canvass
Feb 1, 2024
Pass w/ Conditions
5 recorded violations
notedCode 40Employee health and hygiene
Official wording
PERSONAL CLEANLINESS
Inspector’s notes
OBSERVED SEVERAL FOOD-HANDLING EMPLOYEES WITHOUT A HAIR RESTRAINT WHILE PREPARING FOOD. MANAGEMENT INSTRUCTED THAT ALL FOOD-HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
CLEAN THE GREASE ON THE WALL BEHIND THE COOKING EQUIPMENT AND THE FLOOR BENEATH THE STOVE.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER COLD-HOLDING TEMPERATURES OF TCS FOODS IN THE FOOD PREP AREA. OBSERVED RAW BEEF AT 57F IN THE REAR FOOD PREP AREA AND COOKED RICE AT 54F INSIDE THE RICE COOKER. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
OBSERVED THE ICE SCOOP STORED IN THE CHEST FREEZER WITH CONSUMABLE ICE. MANAGEMENT INSTRUCTED TO STORE THE ICE SCOOP OUTSIDE THE FREEZER IN A CLEAN CONTAINER. ALSO, OBSERVED PLASTIC CUPS USED AS SCOOPS FOR SAUCES IN THE WALK-IN COOLER. MANAGEMENT INSTRUCTED THEM TO USE UTENSILS WITH HANDLES TO SCOOP SAUCES FROM THEIR CONTAINER.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
CLEAN THE EXTERIOR OF THE STOVE, DEEP FRYERS, PREP COOLERS, AND PREP TABLES.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Feb 1, 2024 · Original Source