TAI NAM CORPORATION

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 46.7 F AND 59.9 F- CHICKEN EGGS, QUAIL EGGS AND TOFU. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW. ALL OUT OF TEMPERATURE POTENTAILLY HAZARDOUS FOODS VOLUNTARILY DISCARDED AT THIS TIME. INSTRUCTED MANAGER MUST STORE ALL ALL POTENTIALLY HAZARDOUS FOODS (EGGS, TOFU, ETC.) INSIDE COOLER AT 40 F OR BELOW AT ALL TIME. FOUND THE ABOVE FOODS HELD INSIDE PRODUCE COOLER, WHOLE PRODUCE ONLY, AMBIENT AIR AT 59.9 F.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ACCUMULATED FOOD DEBRIS ON SHELF TOPS/LOWER SIDE OF SHELVES THROUGHOUT BUTCHER PREP AREA. MUST CLEAN AND MAINTAIN ALL EQUIPMENT/SANITIZE ALL UNCLEAN SURFACES AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FOOD AND DIRT BUILD UP ON FLOOR THROUGHOUT BUTCHER PREP. MUST CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD STAINS/FOOD DEBRIS ON WALLS THROUGHOUT BUTCHER PREP AND DUST BUILD UP ON FAN COVERS IN PRODUCE WALK IN COOLER ALSO OBSERVED LARGE HOLE IN WALL ADJACENT TO 2-COMPARTMENT SINK. MUST REPAIR WALL/CLEAN ALL WALLS AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MOP SINK REMOVED BY 2-COMPARTMENT SINK. MUST PROVIDE AND INSTALL UTILITY SINK WITH RUNNING HOT AND COLD WATER.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels.//OBSERVED NO TAG FOR SHELLFISH ON DISPLAY FOR SALE 100 CLAMS,20 OYSTERS,NEED TAGES WITH ALL SHELLFISH ON PREMISES AT ALL TIMES. MGMT PROPERLY DISCARED FOOD ITEMS $50.

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.//NEED NAMES DATES ON ALL FOOD ITEMS IN STORAGE/NEED NAMES, EXP. DATES,NAMES OF CO.,ADDRESS,INGREDINTS ON ALL PREPACKAGE FOOD ITEMS ON DISPLAY FOR SALE.

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.//MUST PROPERLY STORE ALL CLEAN MULTI-USE UTENSILS IN REAR PREP AREA.

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 BETWEEN 3COMP. SINK & EXPOS. HAND IN REAR AREA,SPLASH GUARD BETWEEN UTILITY SINK & 2COMP. SINK IN REAR AREA/REPLACE ALL STAIN & BADLY PITTED CUTTING BOARDS IN PREP AREA/NEED STOPPERS FOR 3COMP. SINK IN REAR AREA/REPLACE RUSTY GREASE TRAP UNDER 3COMP SINK OR REPAINT.

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.//SOME SHELVES IN COOLERS,DRY STORAGE,INTERIOR OF EQUIPMENT NEED DETAIL CLEANING

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 UNDER AROUND STOCK NEED CLEANING/MUST REMOVE ALL CARDBOARD LINING OFF FLOOR IN PREP/STORAGE AREA/REMOVE SODA & MILK CRATES OFF FLOOR USE FOR STORAGE SHELVES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned.//MUST REPLACE ALL STAIN & IN POOR REPAIR CEILING TILE IN RESTROOMS,OVER PREP,STORAGE AREA,IN STORE AREA,REPAIR HOLES IN CEILING THROUGHT STORE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.NEED LIGHT SHIELD ON LIGHT OVER PRODUCE COOLER AREA.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.//NEED SELF CLOSEING DOOR ON RESTROOM ON WEST SIDE OF STORE.

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.//MUST REPAIR LEAKING WATER FROM UNDER 2COMP. & 3COMP SINK IN REAR AREA/BASE OF FAUCET ON 3COME SINK LEAKING WATER .

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair.//INSTRUCTED MGMT TO HAVE HAIR RESTRAINTS ON ALL FOOD HADERLERS WHEN WORKING IN FOOD PREP AREA.