Always Thai

February 23, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings6
critical findings3

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Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.. EXPOSED HAND SINK IN PREP REAR AREA NOT ACCESSIBLE , IN FRONT OF IT A SHELF WITH FOOD SPICES,AND MOBILE DISPLAY COOLER, ON THE SIDES DIRTY POTS AND PANS.ALSO BOTH SOAP DISPENSER WERE FILLED WITH HAND SANITIZE.COOK MOVED ALL ITEMS ,SINK AVAILABLE.CRITICAL VIOLATION:7-38-030 HOOOO60138-11
code 11Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less.POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. FOUND COOKED CHICKEN STORED IN DISPLAY PREP COOLER AT TEMPERATURE OF 104.6F; FOUND COOKED RICE STORED IN TWO DOOR REACH IN COOLER AT TEMP. OF 73.6F; COOKED BEEF AT TEMP OF 56.1F; NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED. FOOD DISCARDED AND DENATURED. POUNDS 15, VALUE 50. CRITICAL VIOLATION:7-38-005(A) HOOOO60137-10
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: 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. POOR HYGIENIC PRACTICES. OBSERVED EMPLOY WEARING FOOD GLOVES IN PREP AREA,HE OPENED THE REAR DOOR ,WALKED WITH ME TO SHOW ME OUTSIDE GARBAGE AREA, OPENED GARBAGE LID. BACK IN PREP ,AND WITH SAME GLOVES COOK HANDLED FOOD(FISH,AND OTHER FOOD).SHOWED HAND WASHING PROCEDURE.CRITICAL VIOLATION:7-38-010(A) HOOOO60137-10
code 6Priority
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: 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.PREVIOUS MINOR VIOLATION NOT CORRECTED, FROM 1-21-09, REPORT#147989.(#33)MUST CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.(#34)NOTED GREASE BUILD-UP ON FLOORS ALONG THE WALLS UNDER AND AROUND COOKING EQUIPMENT. INSTRUCTED TO CLEAN.(#32) NOTED GREASE AND DUST BUILD-UP HANGING ALONG HOOD/ EXHAUST ABOVE COOKING EQUIPMENT .INSTRUCTED TO CLEAN.(#35) MUST PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMP.SINK IN REAR.(#41)MUST REMOVE UNNECESSARY ARTICLES STORED IN REAR MOP SINK AREA.STOCK MUST BE KEPT 6" OFF THE FLOOR FOR EASY ACCESS IN CLEANING.SERIOUS VIOLATION:7-42-090 HOOOO60138-11
code 29
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN PIPE BEHIND COOKING EQUIPMENT(BUILD UP GREASE)
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned.REMOVE DIRTY ALUMINUM FOIL FROM BEHIND COOKING EQUIPMENT.KEEP WALL CLEAN.
code 35

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.