Baisi Thai

June 4, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings10
critical findings3

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES.OBSERVED COOKS LINE COOLER WITH AN AMBIENT TEMPERATURE OF 56.3F WITH FOOD SUCH AS COOKED CHICKEN AT 48.2F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 40F OR BELOW AND C.D.P.H. CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-005(A). CITATION #H000090522.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED APPROXIMATELY 5 LBS COOKED SUSHI RICE USED TO MAKE READY TO EAT SUSHI ROLLS AT 70.1F IN CONTAINER AT SUSHI PREP STATION. ESTABLISHMENT HAS NO DOCUMENTATION FOR TESTING OF SUSHI RICE FOR PROPER PH LEVEL. RICE DISCARDED. INSTRUCTED TO OBTAIN SUCH DOCUMENTATION AND TESTING OF SUSHI RICE. ALSO OBSERVED THE FOLLOWING FOODS HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLER. APPROXIMATELY 10 LBS CUT VEGETABLES AT 54.3F, 1 LB COOKED TOFU AT 54.1F, COOKED CHICKEN AT 48.2F. ALL FOOD DISCARDED.MANAGEMENT STATES THE ESTIMATED VALUE TO BE $500.00. CRITICAL CITATION ISSUED 7-38-005(A). CITATION #H000090522.
code 3Priority
Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, Etccritical

Inspector note: OBSERVED THE FOLLOWING CROSS CONTAMINATION. SUSHI PREP COOK USING DIRTY TOWEL TO WIPE OFF SUSHI PREP KNIFE ON COOKS LINE. INSTRUCTED TO PROVIDE A CLEAN CONTAINER WITH SANITIZING SOLUTION FOR ALL WIPING CLOTHS ON COOKS LINE. ALSO OBSERVED SUSHI PREP COOK LEAVE COOKS LINE, WASH HANDS AND ARMS INSIDE KITCHEN THREE COMPARTMENT SINK WITHOUT SOAP OR USING TOWEL, THEN RE-ENTER SUSHI PREP LINE AND PREPARED FOODS. REVIEWED GOOD HYGIENIC PRACTICES WITH MANAGEMENT. CRITICAL CITATION ISSUED 7-38-005(A). CITATION #H000090523.
code 4Priority
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: OBSERVED APPROXIMATELY 30 TO 40 SMALL FLIES THROUGHOUT DISH MACHINE AREA, THREE COMPARTMENT SINK AND REAR PREP AREA. INSTRUCTED TO HAVE PEST CONTROL CO. SERVICE FOR FLIES AND REMOVE ALL MOIST ORGANIC MATERIALS IE: DIRTY LINEN TOWELS HANGING THROUGHOUT ALL AREAS TO DRY AND CLEAN ALL DIRTY FLOOR DRAINS FOUND WITH FOOD DEBRIS. SERIOUS CITATION ISSUED 7-38-020. CITATION #H000090523.
code 18
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: EXCESSIVE GREASE ON SHELVING UNDER GRILL ON SUSHI PREP COOKS LINE. MUST CLEAN AND MAINTAIN. BROKEN/MISSING DOOR HANDLE AT EMPLOYEE WASHROOM. MUST REPLACE/REPAIR.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: DIRTY INTERIOR OF UNUSED COOLERS IN REAR KITCHEN MUST BE STORED CLEAN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: ALL STORED ITEMS UNDER FRONT BAR THREE COMPARTMENT SINK MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MOLDY WALL CAULKING AT KITCHEN THREE COMPARTMENT SINK. MUST REPLACE.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: HOT WATER BEHIND BAR AT THE EXPOSED HAND SINK AND THE THE THREE COMPARTMENT SINK DOES NOT TURN OFF. MUST REPAIR. WATER LEAKING FROM COOLER BEHIND BAR ONTO THE FLOOR. MUST REPAIR. INTERIOR OF ALL EXPOSED HAND SINKS DIRTY. MUST CLEAN AND MAINTAIN. BROKEN "OUT OF ORDER" URINAL IN EMPLOYEE WASHROOM. MUST REPAIR AND MAINTAIN.
code 38
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: ALL EMPLOYEES IN FOOD PREP AREAS HANDLING AND PREPARING FOODS MUST WEAR HAT/HAIR RESTRAINT.
code 42

What changed since the previous inspection?

Compared with Pass on September 25, 2013: 10 findings appeared for the first time. 1 previous finding did not recur.

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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.