THAI VALLEY RESTAURANT

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST RE CAULK AROUND THE WASHBOWL SINK IN THE WOMENS WASHROOM. CAULKING WORN OUT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND MAINTAIN ALL THE CHAIRS AND DINING TABLES IN THE REAR DINING AREA(WITH DUST ACCUMULATED).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN IN DETAIL THE FLOOR IN THE REAR DINING AREA (WITH DUST BUILD UP)AND MAINTAIN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL EMPLOYEES IN THE PREP AREA/KITCHEN,HANDLING FOODS, MUST WEAR A HAIR RESTRAINT.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOUND INTERIOR PANEL OF THE ICE MACHINE NOT MAINTAINED. ICE ARE NOT PROTECTED DURING STORAGE. BROWNISH/ORANGE SUBSTANCE ON THE PIPE IN CONTACT WITH THE WATER AND ON THE INTERIOR PLASTIC LID OF THE ICE MACHINE. INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR PANEL OF THE ICE MACHINE, THE LID AND THE PIPE. TAGGED THE ICE MACHINE "HELD FOR INSPECTION". INSTRUCTED NOT TO REMOVE THE TAG. CITATION ISSUED SERIOUS. 7-38-005(A).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CAULKING WORN OUT ON THE WASHBOWL SINK OF THE EMPLOYEES WASHROOM AND THE EXPOSED HAND SINK. MUST RE CAULK AND MAINTAIN. MUST DEFROST ONE OF THE REACH IN FREEZER (WITH FROZEN CHICKEN BROTH),WITH HEAVY ICE BUILD UP AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MISSING THERMOMETER INSIDE THE TWO (ONE DOOR)REACH IN FREEZER,AND TWO DOOR REACH IN FREEZER. MUST PROVIDE AND MUST BE VISIBLE.

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. NOTED POOR HYGIENIC PRACTICE; OBSERVED BOTH COOKS RETURNING TO PREPARED FOOD WITHOUT WASHING THEIR HANDS AFTER; CLEANING EQUIPMENT, REMOVING SOILED CLEANING TOWELS, ONE TOUCHED NOSE AND FACE, OTHER ADJUSTED HER HAIR RESTRAINT. ANOTHER KITCHEN EMPLOYEE WASHED HIS HANDS INSIDE 3PART SINK. INSTRUCTED HANDS MUST BE WASHED AFTER ANY CONTAMINATING CONDITION, AT THE EXPOSED SINK WITH WARM WATER AND SOAP. THE WASHING OF HANDS IN A UTENSIL WASHING SINK IS PROHIBITED. CRITICAL CITATION ISSUED, 7-38-010[A].

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. MUST LABEL PREP FOODS INSIDE STORAGE COOLER AND DRIED FOOD STORAGE CONTAINERS THRU-OUT 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. CLEAN MULTI USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.

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 REPAINT STORAGE SHELVES THRU-OUT REAR STORAGE AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZERS THRU-OUT KITCHEN AND BASEMENT, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, CARTS, EXTERIOR OF ICE MACHINE, STORAGE SHELVES AT REAR STORAGE AREA AND FRONT SERVING AREA, MICROWAVE OVEN, ETC..

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 NEED CLEANING, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT, KITCHEN, STORAGE AREAS AND BASEMENT.

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. MUST CLEAN WALLS BEHIND COOKING EQUIPMENT, ALSO CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT, AND ALL CEILING ATTACHMENTS.

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. MUST REPLACE BROKEN LIGHT SHIELDS ABOVE PREP TABLES AND KITCHEN EQUIPMENT.

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 FAUCET AT ONE OF TWO 3PART SINKS IN KITCHEN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE UNNECESSARY ARTICLES THRU-OUT REAR STORAGE ROOM, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: CLEANING TOWELS MUST BE PROPERLY STORED.