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Snail Thai Cuisine
August 15, 2018 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeComplaint
- failed findings6
- critical findings2
Failed findings
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sick-employee policy not followedcriticalOfficial wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And ReportingInspector note: Observed no written employee health policy on site. Must provide printed employee health policy, with employee signatures. Priority foundation violation 7-38-012(a).
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staff working while sickcriticalOfficial wording: Procedures For Responding To Vomiting And Diarrheal EventsInspector note: Observed no vomit and diarrheal clean up policy on site. A FOOD ESTABLISHMENT shall have procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Must provide. Priority foundation violation 7-38-005.
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food improperly labeledOfficial wording: Food Properly Labeled; Original ContainerInspector note: 3-602.11 Observed no labels on any bulk food, or TCS (Time/temperature control for safety)Foods. Must label all bulk food items, and TCS Foods with common name, prep date, and discard date. Must maintain same. Priority foundation violation 7-38-005.
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grimy wiping clothsOfficial wording: Wiping Cloths: Properly Used & StoredInspector note: Observed wiping cloths improperly stored on counters. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114. Must maintain same.
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In-Use Utensils: Properly StoredInspector note: Observed utensils stored in standing, room temperatures water on counter near rice maker. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD and the container, In running water of sufficient velocity to flush particulates to the drain, In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at regular intervals. Must properly store all utensils. Must maintain same.
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allergen training missingOfficial wording: Allergen Training As RequiredInspector note: Must provide proof of allergen training for all food sanitation managers.
What changed since the previous inspection?
Compared with Pass on October 17, 2017: 5 findings appeared for the first time. 1 finding recurred. 6 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.