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Saimai Thai

March 31, 2020 · Pass w/ Conditions

😬mid

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

Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: OBSERVED FOOD PREPARATION, CUTTING UTENSILS, AND PREP TABLE IN THE REAR STORAGE AREA WITHOUT A HAND SINK INSTALLED OR REMOVE/RELOCATE PREP TABLE AND ALL FOOD PREPARATION IN THE KITCHEN. INSTRUCTED TO INSTALL HAND SINK IN REAR STORAGE/PREP AREA, SO EMPLOYEES CAN WASH HANDS WHEN PREPARING FOOD. PREVIOUSLY REQUESTED PRIORITY FOUNDATION 7-38-030(C) NO CITATION ISSUED. - • HANDWASHING SINK MUST BE INSTALLED AT PREP AREA WERE THE RAW AND COOKED FOOD IS HANDLED(MAIN COOKING AREA).PRESENT HANDWASHING SINK LOCATED BY THE THREE COMPARTMENT SINK,AWKWARD TO EXCESS SAID SINK FOR HANDWASHING TOO MANY COOKING EQUIPMENT: TRAY LINE,COOLER,CHEST FREEZERS ETC.. PRIORITY FOUNDATION VIOLATION:7-38-030(C)
code 10Priority
sick-employee policy not followedcritical

Official wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting
Inspector note: NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010.
code 3Priority
staff working while sickcritical

Official wording: Procedures For Responding To Vomiting And Diarrheal Events
Inspector note: NO PROCEDURE/PLAN AND KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005.
code 5Priority
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED INSIDE THE PREP COOLER IN THE KITCHEN: 22 EACH EGGS AT TEMP OF 48F TO 48.7F; COOKED RICE AT TEMP OF 69.3F TO 73.4F; COOKED TOFU AT TEMP OF 75.6F. FOOD DISCARDED AND DENATURED BY THE MANAGER.COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW.POUNDS 10,VALUE 50. PRIORITY VIOLATION:7-38-005
code 22
food not cooled down right

Official wording: Proper Date Marking And Disposition
Inspector note: MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE (MAXIMUM OF 7 DAYS TOTAL) OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005.
code 23
thermometers missing

Official wording: Thermometers Provided & Accurate
Inspector note: STEM THERMOMETER ON SITE NOT IN WORKING CONDITION, INSTRUCTED TO REPLACE TO BE ABLE TO CHECK FOOD TEMPERATURE. PRIORITY FOUNDATION VIOLATION: 7-38-005
code 36
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: MUST NOT USE DUCT TAPES AS A MEANS OF REPAIR ON CHEST FREEZER DOOR,ON SHELVES, AND ON PLASTIC FLOOR TILES. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. BROKEN LID LINERS OF CHEST FREEZER IN DISH ROOM MUST BE REPLACE BROKEN WITH EXPOSED INSULATION BROKEN WOOD ON TOP LAST SHELF IN THE KITCHEN MUST BE REPLACE. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
code 47
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: EXCESS DRY FOOD SPILLAGE UNDER CABINET ABOVE THE SPICE RACK AND EXCESS ENCRUSTED FOOD INSIDE THE MICROWAVE. INSTRUCTED TO CLEAN AND MAINTAIN
code 49
Hot & Cold Water Available; Adequate Pressure

Inspector note: NO HOT WATER PROVIDED THROUGHOUT THE PREMISES. PRESENTLY HOT WATER THROUGHOUT IS 73.4F. EMPLOYEE WAS ABLE TO REPAIR CAUSE AT HOT WATER TANK,PRESENTLY HOT WATER BETWEEN 100F TO 110F THROUGHOUT. PRIORITY VIOLATION: 7-38-030(C)
code 50
allergen training missing

Official wording: Allergen Training As Required
Inspector note: ALLERGEN TRAINING CERTIFICATES ARE REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE THE ONLINE TRAINING AND KEEP CERTIFICATE ONSITE. -
code 58

What changed since the previous inspection?

Compared with Pass w/ Conditions on October 1, 2019: 6 findings appeared for the first time. 4 findings recurred. 2 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.