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Royal Thai Cuisine

September 7, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeSuspected Food Poisoning
failed findings9
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. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES; FOUND ONE CONTAINER WITH ABOUT 5LBS. PORK AT 63.9F AND FOUR BAGS ABOUT 40LBS. OF COOKED NOODLES RANGING FROM 84.9-96.7F, ON TOP OF PREP TABLE. NO TEMPERATURE LOGS AVAILABLE. INSTRUCTED COLD FOODS MUST BE KEPT AT 40F OR BELOW AT ALL TIMES. FOODS DISCARDED, V=$250.00. CRITICAL CITATION ISSUED, 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: 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. OBSERVED FOOD HANDLERS WEARING GLOVES AND PERFORMING MULTI TASK, BUT NOT REMOVING GLOVES AND WASHING HANDS IN BETWEEN TASK. CUTTING RAW CHICKEN, STORING FOOD IN COOLERS, AND RETURNIG TO PREP FOOD. INSTRUCTED GLOVES MUST BE REMOVED AND HANDS MUST BE WASHED AFTER ANY CONTAMINATING CONDITION, AT THE EXPOSED SINK WITH WARM WATER AND SOAP. CRITICAL CITATION ISSUED, 7-38-010(A).
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. PREP FOODS INSIDE STORAGE COOLERS AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, MUST LABEL AND MAINTAIN.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.
code 31
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN; MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, CAN OPENER, STORAGE SHELVES, MICROWAVE OVENS, DISH MACHINE, AND MOP SINK.
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. EXCESSIVE GREASE BUILD-UP AND DEBRIS THRU-OUT KITCHEN, MUST CLEAN FLOORS; UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS. ALSO REPLACE MISSING FLOOR TILES SAME AREA.
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. MUST SEAL OPENINGS ON BOTTOM OF WALLS THRU-OUT KITCHEN TO PREVENT PEST ENTRY. ALSO CLEAN AND REPAINT WALLS AND CEILING IN KITCHEN, AND CLEAN HOOD AND FILTER ABOVE COOKING EQUIPMENT.
code 35
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. MUST REPAIR LEAKING PIPES UNDER 3PART SINK AND CLEAN AND SEAL RUSTY GREASE TRAPS UNDER 3PART SINK AND COOKING EQUIPMENT.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: EXCESSIVE CLUTTER THRU-OUT KITCHEN, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS TO PREVENT PEST HARBORAGE.
code 41

What changed since the previous inspection?

Compared with Pass on June 7, 2010: 6 findings appeared for the first time. 3 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.