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Aroy Thai Restaurant

June 3, 2010 · Pass

😇clean

official resultPass
resultPass
inspection typeComplaint
failed findings8
critical findings0

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Failed findings

Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers.// ALL FOOD IN THE REFRIGERATION NEEDS TO BE DATES AND LABEL.ON SELF AND DRY STORAGE
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: 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. POTS IN THE FOOD AREA NEEDS TO BE REMOVED OR NEEDS TO INSTALL A LARGER 3 COMPARTMENT SINK. INVERT ALL POTS AND PLATES.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ALL CUTTING BOARDS NEEDS TO BE REPLACE DUE TO OPEN SEAMS. REMOVE ALL THE FOIL THAT IS BEING USED AS A COVER FOR SHELFS. ALL GARBAGE CANS THUR OUT NEED TO HAVE LID AND TIGHT FITTING.
code 32
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. ALL THE SHELF AND DRY STORAGE NEED DETAIL CLEANING THE PIPES BEHIND THE COOKING EQUIPMENT AND INSIDE REACH IN UNIT NEED DETAIL CLEANING ICE MACHINE,NEED DETAIL CLEANING
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS UNDER AND AROUND ALL COOKING EQUIPMENT NEEDS DETAIL CLEANING, STOCK AREA, STORAGE SHELF,ALL FOOD NEEDS TO BE 6 INCH OFF THE FLOOR AND AWAY FROM WALL. FLOORS IN BASEMENT NEED TO BE DETAIL CLEANING.THIS IS WHERE THE HOT WATER TANK
code 34
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: 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. 3 COMPARTMENT SINK IS SLOW DRAINGING,
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. REMOVE UNNECESSARY ARTICLES IN REAR STORAGE AREA BY MOP SINK
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment. ALL EMPLOYEES IN THE KITCHEN AREA NEEDS HAIR NETS,OR HAT
code 42

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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.