Jitlada Thai House Restaurant

March 17, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings6
critical findings2

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Failed findings

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.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.TOFU STORE IN DISPLAY PREP COOLER AT TEMP OF 46.6F;47.4F;AND 48F.ALSO FOUNDSPRING ROLLS FILLED WITH COOKED SPINACH AT TEMP OF 54.7F-56.5F;CRAB RANGOON FILLED WITH CREAM CHEESE AT TEMP OF 55.6F AND 56.7F.NO TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED. POUNDS 5, VALUE 46. CRITICAL VIOLATION:7-38-005(A) HOOOO59431-15
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.NO SANITIZE SOLUTION PROVIDED AT 3 COMPARTMENT SINK. OBSERVED EMPLOYEE WASHING AND RINSING POTS, SERVING SPOONS AND KNIFE WITHOUT SANITIZING SOLUTION AT 3 COMPARTMENT SINK. INFORMATION GIVEN HOW TO SET UP SINK (WASH, RINSE AND SANITIZE 100 PPM).CRITICAL VIOLATION:7-39-030 HOOOO59431-15
code 8Priority
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.OUTSIDE GARBAGE AREA NOT MAINTAINED.GARBAGE AREA IS LOCATED IN ENCLOSED GARAGE AREA, HOWEVER WASTE OIL CONTAINER HAS A LAYER OF GREASE, THAT DANGLING FROM FRONT OF CONTAINER , AND DRIPPING ON CEMENT FLOOR.SPLATTERED OIL WAS OBSERVED ON WALLS ALSO.FLOOR HAS FOOD GRIMES(LIQUID AN SOLID), FLOOR DRAIN HAS LAYERS OF SOLID WATES OIL IN IT.FOUL ODORS FROM DIRTY GARBAGE CONTAINERS, WHICH LIDS WAS NOT CLOSED. MANAGER MUST KEEP AREA CLEAN AND MAINTAINED AT ALL TIME.SERIOUS VIOLATION:7-38-020 HOOOO59432-16
code 19
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.REPAIR OR REPLACE BROKEN INTERIOR LINER OF WHITE CHEST FREEZER LID
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.DETAIL CLEAN INTERIOR OF DEEP FRYER,PIPE BEHIND COOKING EQUIPMENT, SIDE OF COOKING EQUIPMENT AND UNDER THE HOOD(GREASE BUILD-UP)
code 33
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.PERSONAL ITEMS MUST BE STORED AWAY FROM FOOD AND FOOD PRODUCTS.
code 41

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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.