THAI BOWL NOODLE

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: BROKEN CEILING TILES IN REAR OF KITCHEN AREA. MUST REPAIR/REPLACE. DETAIL CLEAN WALLS BEHIND COOKING EQUIPMENT. MUST REMOVE GREASE AND DIRT BUILD-UP.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: WASHROOM DOOR MUST HAVE A SELF CLOSING DEVICE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: STOPPERS IS NEEDED FOR 3-COMPARTMENT SINK IN KITCHEN AREA.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIOS FROM 01/06/12, INSPECTION REPORT# NOT CORRECTED. 30 ALL PREPARED FOODS IN FREEZER AND COOLERS MUST BE LABELED AND DATED. 33. EXCESSIVE GREASE ON SIDES OF COOK LINE EQUIPMENT. MUST CLEAN AND MAINTAIN. 34 FLOOR UNDER DRY STORAGE SHELVING WITH DEBRIS. MUST CLEAN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: BROKEN CEILING TILES IN REAR OF KITCHEN AREA. MUST REPAIR/REPLACE. DETAIL CLEAN WALLS BEHIND COOKING EQUIPMENT. MUST REMOVE GREASE AND DIRT BUILD-UP.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: WASHROOM DOOR MUST HAVE A SELF CLOSING DEVICE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: STOPPERS IS NEEDED FOR 3-COMPARTMENT SINK IN KITCHEN AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: VISIBLE AND WORKING THERMOMETER IN PREP AND FRONT COOLERS. MUST PROVIDE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED EMPLOYEE DURING INSPECTION NOT PROPERLY WASHING, RINSING AND SANITIZING GLASSWARE. EMPLOYEE WAS WASHING GLASSWARE IN MIDDLE COMPARTMENT, RINSING UNDER NOZZLE IN SAME COMPARTMENT AND NOT USING SANITIZING RINSE IN THIRD COMPARTMENT THAT WAS OBSERVED DIRTY WITH FLOATING FOOD DEBRIS AND QUATERNARY CONCENTRATION TOO LOW. BELOW 50PPM. DEMONSTRATED PROPER METHOD TO WASH, RINSE AND SANITIZE IN RE-SET SINK.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM 4-14-11 #517295. #21- NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING INSPECTION. CERTIFIED MANAGER WAS AGAIN AT THIS TIME TELEPHONED TO ARRIVE AFTER INITIAL INSPECTION WHILE ABOVE MENTIONED CRITICAL VIOLATION WAS MADE.

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. ALL PREPARED FOODS IN FREEZER AND COOLER MUST BE LABELED AND DATED.

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. INTERIOR TALL REACH-IN FREEZER IN KITCHEN BOTTOM SHELVING IN POOR REPAIR, CRACKED AND BROKEN WITH EXPOSED INSULATION. MUST REPLACE OR PROPERLY REPAIR WITH SMOOTH CLEANABLE MATERIAL.

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. EXCESSIVE GREASE ON SIDES OF COOKS LINE EQUIPMENT. MUST CLEAN AND MAINTAIN.

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. FLOOR UNDER DRY FOODS STORAGE SHELVING WITH DEBRIS. MUST CLEAN. MUST NOT USE CARDBOARD AS MATTING FOR FLOORS.

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. WATER DAMAGED CEILING TILES IN WASHROOM. MUST REPLACE.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED FOODS NOT PROTECTED DURING STORAGE IN REAR TALL REACH-IN COOLER RAW CHICKEN AND RAW BEEF BEING STORED ON TOP SHELVING ABOVE CUT FRESH VEGTABLES ON LOWER SHELVING.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING INSPECTION. BOTH MANAGERS WERE CONTACTED BY TELEPHONE AND ARRIVED AT THE END OF THE INSPECTION WHILE THE ABOVE CRITICAL VIOLATION WAS BEING OBSERVED.

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. EXCESSIVE DRIPPING GREASE FROM HOOD EXHAUST. MUST CLEAN AND MAINTAIN.

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. GREASE AND FOOD DEBRIS UNDER WOK AND GAS STOVE. MUST REMOVE AND MAINTAIN.

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. METAL PLATING ON WALL AT THREE COMPARTMENT SINK SEPARATING FROM WALL. MUST REPAIR/RE-SEAL.

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. LEAK UNDER THREE COMPARTMENT SINK INTO BUCKET. MUST REPAIR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. BROKEN INTERNAL THERMOMETER INSIDE TALL REACH IN FREEZER. MUST REPLACE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ALL STORED ARTICLES IN REAR WALK WAY MUST BE REMOVED TO PREVENT RODENT HARBORING.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.TALL REACH IN COOLER FOUND AT 53.6F WITH FOODS SUCH AS RAW CHICKEN AT 50.7F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED OR REPLACED AND MAINTAINS TEMPERATURE OF 40F OR BELOW. C.D.P.H.CONTACTED FOR INSPECTION AND TAG REMOVAL.

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.THE FOLLOWING FOODS FOUND HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLER AND FOOD STORED NOT PROTECTED. CREAM CHEESE STUFFING @47.8F, RAW CHICKEN @50.7F, RAW EGG @50.3F. ALSO OBSERVED RAW CHICKEN AND EGGS STORED ON SHELVING OVER UNCOVERED CUT VEGETABLES AND IN COOKS LINE COOLER, RAW CHICKEN STORED OVER UNCOVERED FRESH SOY BEANS. ALL FOODS DISCARDED.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.FROM 4-20-09 #158400 NOT CORRECTED. #30-DRY FOOD STORAGE CONTAINERS MUST BE LABELED. #32-SPLASH GUARD MUST BE INSTALLED AT REAR EXPOSED HAND SINK, LEFT SIDE, NEXT TO STORED CLEAN DISHES.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.ALL PREPARED FOODS MUST BE STORED IN CLEAN WASHABLE CONTAINERS.

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. MUST INSTALL SPLASH GUARD AT FRONT EXPOSED HAND SINK NEXT TO CLEAN STORED DISHES. MUST NOT USE TINFOIL OR CARDBOARD AS LINER FOR SHELVING OR EQUIPMENT.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.EMPLOYEE PERSONAL BELONGINGS MUST NOT BE STORED IN FOOD PREPARATION AREA.