THAI CLASSIC RESTAURANT

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED CHICKEN AT TEMP OF 51.9F;COOKED RICE AT TEMP OF 45.6F.BOTH PRODUCTS WERE STORED IN WALK-IN COOLER(AIR TEMP OF UNIT 40.2F).NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED FOR THOSE PRODUCTS,OR ANY OTHER COOKED FOOD.FOOD DISCARDED AND DENATURED.POUND 6, VALUE 10. A TIME AND TEMPERATURE LOG,ALSO COOLING PROCESS LOG GIVEN AND EXPLAINED. CRITICAL VIOLATION:7-38-005(A) H000072175-15

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES.OBSERVED FOOD HANDLERS HANDLING READY TO EAT FOOD,TOUCHING NON-FOOD CONTACT SURFACE SUCH AS KITCHEN EQUIPMENT,WIPING FACE WITH THEIR HANDS,ADJUSTING THEIR HAT,ETC.THEN GOING BACK TOUCHING FOOD, WITHOUT WASHING HANDS,JUST PUT-ON FOOD GLOVES.INSTRUCTED TO WASH HANDS PRIOR TO PUT-ON FOOD GLOVES,TO MINIMIZE SOURCE OF CONTAMINATION. CRITICAL VIOLATION:7-38-010(A) H000072175-15

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. FOOD THAT ARE NOT STORED IN ORIGINAL CONTAINERS MUST BE LABELED.ALSO LABEL AND DATE COOKED FOOD.DO NOT USE BROKEN PLASTIC CONTAINERS TO STORE FOOD,USE ONLY FOOD CONTAINER WITH LIDS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REMOVE ALL ALUMINUM FOIL FROM SHELF,INTERIOR OF DEEP FRYER,AND FROM BOTH GREASE CONTAINERS, UNDER 2 & 3 COMPARTMENT SINK.SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL.MUST REPAINT BOTH GREASE BOXES FROM UNDER THE 2 & 3 COMPARTMENT SINK,(EXCESS RUST.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN AND MAINTAIN THE FOLLOWING:PIPE BEHIND COOKING EQUIPMENT(GREASE BUILD-UP, METAL SHELVES IN WALK-IN COOLER(ENCRUSTED FOOD)THROUGHOUT.EXTERIOR OF COOKING EQUIPMENT(GREASE BUILD-UP).RUBBER GASKET IN ALL COOLERS HAVING A BUILD-UP OF FOOD DEBRIS.CLEAN HOOD GREASE IS DANGLING FROM HOOD FRAME.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES,SPECIALLY UNDER, BEHIND AND AROUND COOKING EQUIPMENT(GREASE BUILD-UP), ALSO ALONG BASEBOARD WALLS AND CORNER(FOOD DEBRIS).

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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 LEAKING PIPE UNDER THE EXPOSED HAND SINK, IN KITCHEN.UNTHREAD FAUCET IS NEEDED AT 3 COMPARTMENT SINK.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED AIR TEMPERATURE INSIDE OF THE WALK-IN COOLER AT 48F. MANAGEMENT HAD SUNLIGHT HEATING AND COOLING OUT ON 8/24/10 TO REPAIR THE COOLER. COOLER NOW HAS A TEMPERATURE OF 41.7F. MAINTAIN BELOW 40F. COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. CRITICAL VIOLATION 7-38-005A.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED CREAM CHEESE AT 44.6F, COOKED CHICKEN AT 46.2F, TOFU AT 53F, EGGS AT 45F, AND COOKED BROWN RICE AT 46F. MANAGEMENT VOLUNTARILY DISCARDED 105# OF FOOD WORTH $217. CRITICAL VIOLATION 7-38-005A.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PAINT THE RUSTED GREASE TRAP UNDER THE 2 COMPARTMENT SINK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE VENTILATION HOOD FILTERS AND EXTERIOR OF COOKING EQUIPMENT, WIRE STORAGE RACKS IN THE WALK-IN COOLER AND NEXT TO THE PREP COOLER. CLEAN THE INTERIOR OF THE DEEP FRYER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS AROUND THE COOKING EQUIPMENT. OBSERVED WATER DRIPPING FROM THE WALK-IN COOLER CEILING. MUST REPAIR.