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Hands On Thai & Sushi

April 20, 2017 · Pass

😇clean

official resultPass
resultPass
inspection typeCanvass
failed findings7
critical findings0

Failed findings

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

Inspector note: Label and date all food containers with ready to eat potentially hazardous foods inside the wall in cooler and maintain. Also all bulk dry food containers must have a label.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: Must re caulk along the splash guard of the 3 compartment sink, (with black moldy like substance)and maintain. Found frozen foods stored on a grocery bags. Must replace with food grade storage bags. Must install a physical barrier in the entrance going to the prep area to protect the food from any contamination and prevent customer to enter to the prep area.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: Clean in detail the mop sink and maintain.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: Clean in detail the floor behind the coolers, around the water heater, under the 3 compartment sink, along the wall base all corner and thru-out the prep/kitchen area and maintain. Elevate all boxes of foods, food containers inside the walk in cooler 6" off the floor and all food supply in the rear prep area, must be elevated off the floor.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: Filter on the hood above the wok station with grease build-up. Must clean, remove grease and maintain.
code 35
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: Observed manager preparing sushi, not wearing hair restrain. Instructed to wear hair restraint.
code 42
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: All wiping cloth must be stored on a bucket with sanitizing solution.(Not all over the chopping board and prep table).
code 43

What changed since the previous inspection?

Compared with Pass on October 20, 2016: 5 findings appeared for the first time. 2 findings recurred. 2 previous findings 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.