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Manee Thai Pan Asian Restaurant & Sushi

May 17, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings5
critical findings2

Failed findings

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: Found front exposed hand sink, and rear/kitchen exposed hand sink without soap. Operator refilled both sinks with soap during inspection. Instructed all hand sinks must be stocked with hot/cold water, soap and paper towels at all times. Critical violation. 7-38-030.
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: Found the following potentially hazardous foods at improper temperatures in the cold hold unit: 5lbs chicken @ 49.4F ($1.60); 1lb of sliced tomatoes @ 60.1F ($2); 1.25 lbs of eggs ranging 50.3F-65.5F ($1.50); 5lbs raw chicken @ 49.1F ($1.58); and 0.25lbs of shrimp @ 48.1 ($2). Operator voluntarily discarded denatured foods. Instructed to always keep cold potentially hazardous foods at 40F or less, and hot foods at 140F or above. Critical violation 7-38-005(a).
code 3Priority
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: Previous minor violations not corrected from 11/10/15, report # 1588766. #30 ALL BULK SPICE CONTAINERS MUST BE LABELED. PREPARED READY TO EAT SAUCES IN THE WALK-IN COOLER MUST BE LABELED AND DATED #32 MUST NOT USE TAPE AS GRIP OR MEANS OF REPAIR ON KNIFE HANDLES. MUST NOT USE PAPER AS LINER FOR SHELVING THROUGHOUT. MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN COOLER AND WALK-IN COOLER. MUST BE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE BAGS. #34 GREASE ON THE FLOOR SURROUNDING THE BASEMENT GREASE TRAP. MUST CLEAN/REMOVE AND MAINTAIN. #35 MUST PROVIDE SMOOTH, CLEANABLE WALLS AND CEILING THROUGHOUT THE BASEMENT FOOD PREP AREA OR REMOVE ALL PREPPING EQUIPMENT AND PREP TABLE. IE: MEAT GRINDER. #38 MUST PROVIDE AN EXPOSED HAND WASHING SINK WITH SOAP AND PAPER TOWELS IN THE BASEMENT FOOD PREP AREA OR REMOVE ALL PREPPING EQUIPMENT AND PREP TABLE. IE: MEAT GRINDER. Instructed must repair/complete all previous minor violations. Serious citation 7-42-090.
code 29
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: Found large hole in wall at the bottom of basement stairs. Must repair and maintain.
code 35
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: Must have thermometers in all coolers in conspicuous position. Also instructed kitchen manager to carry stem thermometer to test food temperatures. Must maintain.
code 40

What changed since the previous inspection?

Compared with Pass w/ Conditions on November 23, 2015: 4 findings appeared for the first time. 1 finding recurred. 8 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.