TOM YUM CAFE

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING HAZARDOUS FOOD ITEMS ON THE PREP TABLE TO BE IMPROPER:-CHICKEN 58.3F, NOODLES 61.7F/55.4F, EGGS 69.8F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 8 LBS OF PRODUCTS WORTH $40.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: NOTED EMPLOYEE WHILE WEARING GLOVES PERFORMED THE FOLLOWING TASKS:- WASHED DISHES AT THE 3 COMPARTMENT SINK AND DID NOT CHANGES THEIR GLOVES, THEN CONTINUED PREPPING AT THE KITCHEN; CLEANED THE MOUTH AND EAR WITH THE SAME GLOVES ON AND CONTINUED AT THE PREP TABLE STILL WITHOUT CHANGING GLOVES OR WASHING HANDS. FINALLY WENT OUTSIDE OF BUILDING AND RETURNED TO THE KITCHEN TO CONTINUE PREPPING STILL WITHOUT CHANGING GLOVES OR WASHING HANDS. CRITICAL VIOLATION #7-38-010(A)

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED OVER 8 LIVE ROACHES ON PREMISE UNDERNEATH 3 COMPARTMENT SINK, UNDERNEATH SHELVING AT THE PREP AREA AND UNDERNEATH THE UTILITY SINK. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. SERIOUS VIOLATION #7-38-020

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM INSPECTION REPORT #1953370 DATED 8/29/2016 NOT CORRECTED:-#30) ALL BULK FOOD/SPICE CONTAINERS MUST BE LABELED.#31) DIRTY BULK FOOD/SPICE CONTAINERS. MUST CLEAN AND MAINTAIN.#32) MUST NOT USE NEWS PAPER AS LINER FOR SHELVING THROUGHOUT. SHELVING UNDER BOTH MICROWAVE OVENS DIRTY WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN. TORN RUBBER DOOR GASKET ON LEFT DOOR OF LEFT TWO DOOR COOLER. MUST REPLACE #33)EXCESSIVE GREASE IN THE EXHAUST HOOD. DIRTY FOOD CART ON COOKS LINE WITH FOOD DEBRIS.EXTERIOR OF ALL COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN ALL. #34)FLOORS THROUGHOUT ENTIRE KITCHEN AND REAR WITH DIRT, DEBRIS AND STICKY. MUST CLEAN AND MAINTAIN. SERIOUS VIOLATION #7-42-090

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN BOTTOM SHELVE OF UPRIGHT FREEZER.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED UTILITY MOP SINK BEING USED TO WASH DISHES. SINK SET UP WITH SOAPY WATER, SCRUBBING SPONGES, DISH SOAP AND A DRYING CART NEXT TO SINK WITH CLEAN DISHES IN CART. INSTRUCTED TO REMOVE ALL DISH WASHING DRYING RACKS, SPONGES, DISH SOAP AND TO PROPERLY SET THE KITCHEN THREE COMPARTMENT SINK TO WASH RINSE AND SANITIZE. CRITICAL VIOLATION 7-38-030.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK FOOD/SPICE CONTAINERS MUST BE LABELED.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: DIRTY BULK FOOD/SPICE CONTAINERS. MUST CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE NEWS PAPER AS LINER FOR SHELVING THROUGHOUT. SHELVING UNDER BOTH MICROWAVE OVENS DIRTY WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN. TORN RUBBER DOOR GASKET ON LEFT DOOR OF LEFT TWO DOOR COOLER. MUST REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: EXCESSIVE GREASE IN THE EXHAUST HOOD. DIRTY FOOD CART ON COOKS LINE WITH FOOD DEBRIS.EXTERIOR OF ALL COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN ALL.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THROUGHOUT ENTIRE KITCHEN AND REAR WITH DIRT, DEBRIS AND STICKY. MUST CLEAN AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND NO HAND SOAP AT THE ONLY EXPOSED HAND SINK ON PREMISES IN THE MAIN KITCHEN AREA. MUST PROVIDE SOAP AND PAPER TOWELS AT ALL HANDWASHING SINKS ON PREMISES WHILE OPERATING. MANAGER PURCHASED SOAP OFFSITE DURING INSPECTION TO PROVIDE SOAP AT THE EXPOSED HAND SINK. CRITICAL VIOLATION 7-38-030

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WHILE SERVING POTENTIALLY HAZAROUDS FOODS (I.E. BEEF, FISH, RICE, ETC.)INSTRUCTED TO HAVE AT LEAST ONE CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES & TO HAVE THE CERTIFICATE CONSPICUOUSLY POSTED IN PLAIN VIEWING SITE OF CUSTOMERS. SERIOUS VIOLATION 7-38-012

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED A BOWL IN A RAW CONTAINER OF PORK ON THE COLD-HOLDING REFRIGERATION UNIT USED TO DIPSENSE MEAT. INSTRUCTED TO USE A HANDLED SCOOP OR TONGS TO DIPSENSE RAW MEAT TO AVOID BARE HAND CONTACT WITH RAW MEATS TO PREVENT CROSS CONTAMINATION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST SERVICE HOODVENTS ABOVE COOKING EQUIPMENT TO REMOVE HEAVY GREASE BUILDUP AND DRIED DROPLETS OF GREASE AROUND EXTERIOR HOOD- MAINTAIN

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED A LARGE SQUARE CUTOUT IN THE WALL BETWEEN THE STANDUP FREEZER AND THE WALL. INSTRUCTED TO SEAL THE HOLE TO PREVENT PEST/RODENT HARBORAGE AREAS AND TO PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE.