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Opart Thai House

June 10, 2013 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings10
critical findings3

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND PREP REACH IN COOLER NOT ABLE TO MAINTAIN THE PROPER TEMPERATURE OF 40F. AMBIENT TEMPERATURE WAS 54.2F. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL REINSPECTED BY INSPECTOR. INSTRUCTED TO HAVE UNIT FIXED AND ONCE MAINTAINING THE PROPER TEMPERATURE OF 40F OR LOWER TO FAX A LETTER TO 312-746-4240 OR EMAIL US AT CDPHFOOD@CITYOFCHICAGO.ORG TO REQUEST A REINSPECTION OF THE UNIT. CRITICAL VIOLATION 7-38-005(A)
code 2Priority
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 BEING STORED IN THE ABOVE PREP COOLER AT IMPROPER TEMPERATURES. TEMPERATURES RANGED FROM 46.1F-71.2F AND INCLUDED FOOD ITEMS: BEEF, PORK, CHICKEN, CUT VEGETABLES, TOFU, CUT ONIONS, COCONUT MILK, SAUCES, POT STICKERS, DUMPLINGS AND SHRIMPS. ALL ITEMS WERE DENATURED AND DISCARDED OF AN APPROX. COMBINED WEIGHT OF 250LBS. VALUED AT $700 (PER OWNER.) INSTRUCTED TO KEEP COLD FOODS AT 40F OR LOWER. 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: POOR HYGIENIC PRACTICES: OBSERVED FOOD HANDLERS MULTI TASKING, HANDLING RAW FOODS, TOUCHING SOILED WASH CLOTHS AND PUTTING ON GLOVES WITHOUT WASHING THEIR HANDS. INSTRUCTED TO PROPERLY WASH HANDS WHEN MULTI TASKING, TOUCHING RAW FO0DS, BODY, ETC. CRITICAL VIOLATION 7-38-010(A)
code 6Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: MUST PROPERLY DATE/LABEL POTENTIALLY HAZARDOUS FOODS IN ALL COOLERS. • MUST REMOVE FOOD/SAUCES STORED IN OPEN LARGE CANS IN COOLERS FROM CANS AND STORE IN FOOD GRADE CONTAINERS/BAGS.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST PROVIDE A PARTITIONER TO SEPARATE EXPOSED HANDWASHING SINK AND PREP TABLE IN PREP AREA.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR/EXTERIOR OF COOKING EQUIPMENT, RUBBER GASKETS AND RACKS IN ALL COOLERS, PREP TABLES AND CAN OPENER.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS, FLOORS IN ALL CORNERS, UNDER/AROUND ALL SINKS AND HEAVY EQUIPMENT. • FLO0R TILES IN FRONT OF COOKING EQUIPMENT AND PREP COOLER (CLOSEST TO THE ENTRANCE DOOR)ARE NOT LEVEL AND HOLDING EXCESSIVE WATER. INSTRUCTED TO FIX/LEVEL FLOOR.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST DETAIL CLEAN AND MAINTAIN CEILING VENTS, TILES AND WALLS THROUGH OUT PREP AREA.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: 3-COMPARTMENT SINK FAUCET IS IN POOR REPAIR AND LEAKS. MUST FIX AND MAINTAIN.
code 38
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: MUST STORE ALL WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
code 43

What changed since the previous inspection?

Compared with Pass on September 18, 2012: 8 findings appeared for the first time. 2 findings recurred.

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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.