ANONG THAI

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Found food items not properly dated in reach in freezer, must properly date food items in reach in freezer.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Cooler shelving, racks not clean, need detailed cleaning, display cooler door tracks not clean, need detailed cleaning(crevices).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors under heavy equipment, cooking equipment not clean, need cleaning(detailed), floor in bsmt storage areas under shelving not clean, need cleaning.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Missing light shields in bsmt storage area shall be provided.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK FOODS CONTAINERS MUST BE LABELED TO IDENTIFY THE PRODUCT STORED.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: All clean single service utensils must be stored with handles up.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Cutting boards with deep, dark grooves must be sanded/bleached or replaced.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Clean and degrease the cooking equipments and surfaces in detail.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: PERSONAL BELONGINGS MUST BE STORED IN A DESIGNATED AREA NOT ON THE DRY STORAGE SHELVINGS IN BASEMENT AREA.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: ECO LAB LOW TEMPERATURE DISHMACHINE IN USE DURING THIS INSPECTION. DISPENSING "0"PPM OF CHLORINE.TAGGED HELD FOR INSPECTION AT THIS TIME.MUST NOT USE UNTIL THE CDPH IS NOTIFIED VIA FAX ATT.A.LOPEZ 312-746-4240 OR BY E-MAIL:[email protected] ONCE REPAIRED AND REQUEST A TAG REMOVAL.CRITICAL VIOLATION 7-38-030.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK FOODS CONTAINERS MUST BE LABELED TO IDENTIFY THE PRODUCT STORED.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: All clean single service utensils must be stored with handles up.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Cutting boards with deep, dark grooves must be sanded/bleached or replaced.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Clean and degrease the cooking equipments and surfaces in detail.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: PERSONAL BELONGINGS MUST BE STORED IN A DESIGNATED AREA NOT ON THE DRY STORAGE SHELVINGS IN BASEMENT AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN HOODED AREA ABOVE COOKING EQUIPMENT, TOPS AND SIDE OF COOKING AND FAN GUARD ABOVE THE SAME AREA

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT FIRST FLOOR AND BASEMENT AREAS

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE THREE SINK STOPPERS FOR THREE COMPARTMENT SINK

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE CLUTTER IN BASEMENT AREA, CLEAN AND BETTER ORGANIZE AREA

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: One copy of the Food Inspection Report Summary must be displayed and visible to all customers.FOUND NO INSPECTION REPORT SUMMARY FROM 2/5/10 DISPLAYED NOR VISIBLE TO CUSTOMERS DURING THIS INSPECTION.INSTRUCTED MANAGER THAT INSPECTION REPORT SUMMARY MUST BE POSTED IN PLAIN VIEW OF THIS ESTABLISHMENT'S CUSTOMERS.

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.INSTRUCTED MANAGER TO LABEL ALL BULK FOOD CONTAINERS TO IDENTIFY PRODUCTS STORED LOCATED IN BASEMENT DRY STORAGE ROOM.

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.INSTRUCTED MANAGER TO REMOVE DIRTY DISHWARE STORED ON SHELVINGS DIRECTLY ABOVE CLEAN MULTI-USE BOWLS IN FOOD PREP.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.INSTRUCTED MANAGER TO PROPERLY STORE PERSONAL BELONGINS IN A DESIGNATED AREA NOT ON DRY STORAGE SHELVINGS LOCATED IN BASEMENT.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICE OF FOODSERVICE EMPLOYEES HANDLING FOODS WITH BARE HANDS TOUCHING BODY PARTS,[FACE,HEAD,MOUTH,NOSE,ETC]. WITHOUT WASHING HANDS WHEN REQUESTED TO WASH HANDS,HANDS WERE WASHED WITHOUT SOAP,BECAUSE THERE WERE NO SOAP IN THE SOAP DISPENCER. CITATION ISSEUED 7-38-010[A]CRITICAL. INSTRUCTED MANAGENT TO HAVE FOOD HANDLERS WASH HANDS FIRST WHENEVER THEY TOUCH ANY NONE FOOD OBJECT BEFORE HANDLING FOOD OR BEFORE PUTTING ON GLOVES TO HANDLE FOODS. INSTRCTED TO ALSO MAKE SOAP AVAILABLE AT EXPOSE HAND WASH SINK AT ALL TIMES FOR PROPER HAND WASHING OF FOOD SERVICE STAFFS. CDI

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. FOUN CLEANED MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES ON SHELVES THR-OUT FACILITY NOT PROPERLY STORED, INSTRUCTED MANAGEMENT TO INVERT [UPSIDEDOWN] AT ALL TIMES. ALSO DISH WASH RACKS STORED ON FLOOR MUST BE ELEVATED 6" OF THE FLOOR.

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. EXPOSE HAND WASH SINK IN KITCHEN WITH GREASE AND DEBRIS,TOILET BOWLS , 3COMP.SINKS,AND MOP SINK IN BASEMENT WITH DIRTS,MUST BE CLEANED AND MAINTAINED SAME AT ALL TIMES.

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. FLOORS THRU-OUT KITCHEN UNDER AND AROUND/CORNERS OF EQUIPMENTS WITH FOOD DEBRIS NEED CLEANING.