Baisi Thai

March 24, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings11
critical findings4

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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. FOUND HANDSINK IN PREP AREA WITH WATER TURNED OFF AT THE BOTTOM. INSTRUCTED MANAGER TO MAINTAIN SINK WITH HOT AND COLD RUNNING WATER AT ALL TIMES.
code 11Priority
food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: Adequate and convenient hand washing facilities shall be provided for all employees. FOUND EMPLOYEE WASHROOM WITH NO SOAP OR PAPER TOWELS TO PROPERLY WAS HANDS. INSTUCTED MANAGER TO HAVE SOAP AND TOWELS AT ALL TIMES. FILL AND MAINTAIN.
code 12Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. SUSHI CASE AT IMPROPER AIR TEMPERATURE OF 45.9 DEGREES. MUST MAINTAIN 40 DEGREEES OR BELOW AT ALL TIMES. CASE IS BEING TAGGED HELD FOR INSPECTION AT THIS TIME. WHEN CORRECTED CNTACT CDPH VIA FAX 312-746-4240.
code 2Priority
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. All hot food shall be stored at a temperature of 140F or higher. THE FOLLOWING POTENTIALLY HAZARDOUS FOODS DISCARDED FOR IMPROPER TEMPERATURE: SUSHI FISH 44.6 - 49.4 DEGREES, SUSHI ROLLS 57.3 DEGREES TOTAL VALUE $140.00 15 LBS
code 3Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED FRUIT FLY AND DRAIN FLY ACTIVITY. FRUIT FLIES WERE NOTED AT DISH AREA AND STORAGE AREA. (10-12 FLIES) DRAIN FLIES NOTED IN EMPLOYEE WASHROOM AND SIDE SERVER AREA. INSTRUCTED TO CLEAN ALL AREAS AND CONTACT PEST CONTROL FOR SERVICE.
code 18
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. NEW CUTTING BOARDS NEEDED AT SUSHI AREA. MUST CORRECT AND MAINTAIN.
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 utensils shall be thoroughly cleaned and sanitized after each usage. ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN.
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 THROUGH OUT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD-UP. MUST CLEAN AND MAINTAIN.
code 34
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. Use dustless cleaning methods. WALLS AND CEILINGS IN NEED OF CLEANING TO REMOVE ALL GREASE, FOOD SPLATTER AND DUST. MUST CLEAN AND MAINTAIN.
code 35
food improperly labeled

Official wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters
Inspector note: None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. EMPLOYEE WASHROOM IN NEED OF CLEANING TO REMOVE BUILD-UP AND ODORS. MUST CLEAN AND MAINTAIN.
code 37
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. LEAK AT 3-COMPARTMENT BAR SINK IN NEED OF REPAIR AT P-TRAP AND AT FAUCET. MUST CORRECT AND MAINTAIN. LEAK AT CONDENSOR UNIT IN WALK-IN COOLER MUST BE REPAIRED. ALL ICE BUILD-UP MUST BE REMOVED. VENTILATION UNIT ABOVE COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE GREASE BUILD-UP.
code 38

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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.