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Opart Thai House

April 7, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings11
critical findings3

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND TWO PREP COOLERS AT KITCHEN AT IMPROPER TEMPERATURE OF 51.0-52.4F. INSTRUCTED TO MAINTAIN TEMPERATURE AT 40F AND BELOW AT ALL TIMES. CRITICAL 7-38-005(A) ISSUED. MANAGER CALLED COOLING TECHNICIAN TO SERVICE SAID UNITS. TECHNICIAN ARRIVED ON SITE AT END OF INSPECTION TO REPAIR SAID PREP COOLERS.
code 2Priority
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 FOODS AT IMPROPER TEMPERATURE INSIDE ABOVE SAID PREP COOLERS: 2LBS OF COOKED DUCK, 1LB OF COOKED PORK, AND 2 X DOZEN EGGS AT 53.5-55.0F. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS. APPROXIMATE VALUE $50.00. NO TIME/TEMPERATURE LOGS PROVIDED. INSITRUCTED TO MAINTAIN COLD FOOD TEMPERATURES AT 40F AND BELOW AT ALL TIMES. CRITICAL 7-38-005(A) ISSUED.
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: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSEREVED FOOD HANDLER/WAITRESS HANDLING DIRTY DISHES, THEN TOUCHING COMPUTER SCREEN,THEN SCOOPING COOKED RICE INTO BOWLS COMING IN CONTACT WITH BARE HANDS THAT WERE NOT WASHED AFTER CLEARING DIRTY DISHES/ COMPUTER SCREEN.INSTRUCTED TO PROPERLY WASH HANDS PER CITY CODE AFTER MULTI-TASKING TO PREVENT CONTAMINATION OF FOOD AND FOOD CONTACT SURFACES. ALSO, OBSERVED FOOD HANDLER RINSING POT INSIDE HAND WASH SINK IN KITCHEN. INSTRUCTED TO USE HAND WASH SINK FOR HAND WASHING ONLY AND THREE COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE UTENSILS/EQUIPMENT. CRITICAL 7-38-010(A) ISSUED.
code 6Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO LABEL PACKAGED FOOD ITMES INSIDE FREEZER.
code 30
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. INSTRUCTED TO PROVIDE SPLASH GUARD BETWEEN PREP TABLE AND HAND WASH SINK. INSTRUCTED TO PROVIDE SPLASH GUARD BETWEEN HAND WASH SINK AND THREE COMPARTMENT SINK AT FRONT BAR PREP AREA.
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. INSTRUCTED TO CLEAN AND OR REPLACE WORN, STAINED DISH WASHING HOLDERS, INTERIOR OF FREEZER, STORAGE SHELVES AT FRONT BAR AREA, VENT COVERS IN TOILET ROOMS, AND INTERIOR REFRIGERATION UNITS AT BAR.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN UNDER, AROUND ALL COOKING EQUIPMENT TO REMOVE DIRT AND GREASE SPILLS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO DETAIL CLEAN UPPER WALLS AND CEILING AT KITCHEN AND WALLS AROUND HAND WASH SINK AT BAR. INSTRUCTED TO REPAIR WALL BASE COVING THROUGH OUT KITCHEN PREP AREA.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: INSTRUCTED TO CLEAN LIGHT SHIELDS WITH DUST BUILD-UP IN KITCHEN.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO REPAIR LEAKS AT THREE COMPARTMENT SINK AND FAUCET/PIPING AT UTILITY SINK.
code 38
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. INSTRUCTED TO CLEAN LITTER/DEBRIS AROUND OUTSIDE GARBAGE AREA, ORGANIZE CLUTTERED STORAGE AREAS, ELEVATE ALL FOOD ITEMS 6 INCHES OFF FLOOR AND AWAY FROM FROM TO PREVENT PEST HARBORAGE.
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.