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Hands On Thai & Sushi

January 12, 2018 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings7
critical findings2

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE ON TOP OF PREP TABLE. INTERNAL TEMPERATURE OF THE FOLLOWING FOOD PRODUCTS: COOKED BREADED SHRIMP AT 54.6F, CHICKEN AT 49.0F, COOKED BREADED SWEET POTATOES AT 50.0F, COOKED BREADED CRABS AT 54.2F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $60.00, TOTAL WEIGHT 10 LBS. CRITICAL VIOLATION 7-38-005 (A)
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: OBSERVED FOOD HANDLER IN FOOD PREP AREA NOT PRACTICING GOOD HYGIENIC PRACTICES, NOT WASHING HANDS WEARING GLOVES, EATING, TOUCHING GARBAGE CONTAINER, THEN TOUCHED HER NOSE WITH THE SAME GLOVES, THEN PICK-UP FOOD FROM FREEZER INTO FRYER USING THE SAME GLOVES. INSTRUCTED MANAGEMENT ALL FOOD HANDLER MUST MAINTAIN A HIGH DEGREE OF PERSONAL CLEANLINESS AND CONFORMS HYGIENIC PRACTICES (WASHING HANDS AND CHANGING GLOVES AT EVERY TASK DURING FOOD PREPARATION). CRITICAL VIOLATION 7-38-010 (B)
code 6Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: INSTRUCTED TO CLEAN AND REPAINT EXTERIOR SURFACES OF GREASE BOX WITH RUST ACCUMULATION UNDERNEATH 3 COMPARTMENT SINK.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF 3 COMPARTMENT SINK, PREP TABLE AND SHELF, STORAGE RACKS INSIDE WALK-IN COOLER AND IN FRONT COUNTER AND COUNTER SHELVES.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE AROUND FOOD PREP/COOKING AREA INCLUDING WALLS BEHIND 3 COMPARTMENT SINK.--------MUST CLEAN AND MAINTAIN LIGHT SHIELD WITH DEAD INSECTS ABOVE REAR PREP AREA.
code 35
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ARTICLES AND REORGANIZE FRONT AND REAR PREP/STORAGE AREA. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
code 41

What changed since the previous inspection?

Compared with Pass on April 20, 2017: 4 findings appeared for the first time. 3 findings recurred. 4 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.