Cooked?✓!
Silom12 Thai Bucktown
December 20, 2011 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings8
- critical findings2
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND WALK-IN-COOLER, NOT MAINTAINING TEMPS OF 40'F AND BELOW,AMBIENT AIR MEASURED 51F.TAGGED HELD FOR INSPECTION. INSTRUCTED TO DISCONTINUE USE, UNTIL REPAIRED,MUST BE CAPABLE OF MAINTAINING 40'F AND BELOW AT ALL TIMES. MUST FAX LETTER TO CDPH, #312-746-4240, FOR TAG REMOVAL. CRITICAL CITATION ISSUED: 7-38-005(A)
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS EGGS,CHEESES,RAW CHICKEN.INSIDE THE SAID WALK-IN-COOLER AT IMPROPER TEMPS, RANGING BETWEEN 46.5'F-50.2'F.MANAGER VOLUNTARILY DISCARDED,DENATURED SAID FOODS.APPROXIMATELY 90#'S.TOTAL DOLLAR VALUE$160.00. CRITICAL CITATION ISSUED: 7-38-005(A)
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector 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.MUST PROPERLY STORE,INVERT ALL MULTI-USE UTENSILS,SINGLE SERVICE ARTICLES IN KITCHEN,DRY STORAGE SHELVINGS TO PREVENT CONTAMINATION BEFORE USE.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE SINK STOPPERS FOR THE 3 COMP SINK IN KITCHEN,REMOVE ALUMINUM FOIL LINERS ON SHELVINGS IN KITCHEN AREAS.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN INTERIOR OF COOLERS,INTERIOR PANEL OF ICE MACHINE,INTERIOR OF DEEP FRYER,SHELVINGS THROUGHOUT,PIPES OF HOT COOKING EQUIPMENTS ENCRUSTED WITH GREASE BUILD-UP.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS BENEATH THE COOKING EQUIPMENTS ARE DIRTY,DETAIL CLEAN FLOORS THROUGHOUT.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR CRACKS WERE NOTED ON CEILING IN KITCHEN AREAS,WALL ABOVE COFFEE STATION AREA ALONG THE BAR MUST BE SMOOTH,EASILY CLEANABLE SURFACES.ALSO WALLS IN BASEMENT DRY STORAGE AREAS MUST BE FINISHED.
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thermometers missingOfficial wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures ShieldedInspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST DETAIL CLEAN LIGHT SHIELDS THROUGHOUT THE KITCHEN AREAS.
What changed since the previous inspection?
Compared with Pass on January 13, 2011: 8 findings appeared for the first time.
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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.