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Spoon Thai Cuisine

June 29, 2020 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings10
critical findings1

Failed findings

staff working while sickcritical

Official wording: Procedures For Responding To Vomiting And Diarrheal Events
Inspector note: OBSERVED CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE ON SITE BUT CLEAN-UP KIT ON PREMISES DURING INSPECTION OBSERVED TO BE BLOOD BORNE PATHOGEN CLEAN UP KIT WITH OUT PROPER SANITIZING SOLUTION AND NO MOP FOR VOMIT CLEAN UP . INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
code 5Priority
food not cooled down right

Official wording: Proper Date Marking And Disposition
Inspector note: OBSERVED READY-TO-EAT, TCS FOODS HELD FOR MORE THAN 24 HOURS (SAUCES,CHICKEN SATAY,COOKED NOODLES)IN REFRIGERATOR AND NOT DATE MARKED TO INDICATE THE DATE IN WHICH THE FOOD MUST BE CONSUMED OR DISCARDED. MANAGEMENT INSTRUCTED TO DATE MARK ALL READY-TO-EAT, TCS FOODS HELD MORE THAN 24 HOURS. PRIORITY FOUNDATION VIOLATION 7-38-005, NO CITATION ISSUED.
code 23
food improperly labeled

Official wording: Food Properly Labeled; Original Container
Inspector note: ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE
code 37
Contamination Prevented During Food Preparation, Storage & Display

Inspector note: FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN COOLER/FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR. • OBSERVED FOOD DISHES STORAGE SHELVING LOCATED UNDER NEATH OF STAIRS AND IN OPEN COMMONLY USED AREA IN WAY TO BASEMENT. MUST STORE ALL FOOD ITEMS AND DISHES USED FOR FOOD IN CLEAN AND EASY TO MAINTAIN LOCATION
code 39
Utensils, Equipment & Linens: Properly Stored, Dried, & Handled

Inspector note: INSTRUCTED TO PROPERLY STORE AND INVERT BOWLS,POTS/PANS THAT AREA STORED ON SHELF AT 3 COMPARTMENT SINK AREA TO PREVENT CONTAMINATION BEFORE USE AND TO MAINTAIN.
code 44
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: OBSERVED USE OF BAMBOO WOOD DISHES FOR RICE COOKING.THAT ARE NOT SMOOTH AND INTERIOR OF DISH IS WITH HOLES AND IS NOT CLEANABLE. MUST USE SMOOTH EASY CLEANABLE DISHES FOR FOOD CONTACT SURFACE.PRIORITY FOUNDATION VIOLATION 7-38-025 NO CITATION ISSUED
code 47
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: MUST CLEAN AND MAINTAIN CLEAN RICE COOKERS AND TOP OF STOVE COOKING SURFACES
code 49
bathroom / plumbing issues

Official wording: Plumbing Installed; Proper Backflow Devices
Inspector note: BACKFLOW PREVENTION DEVICES NOT LOCATED AT ICE MACHINE IN BASEMENT STORAGE AREA. MUST INSTALL BACKFLOW PREVENTION DEVICES OR AIR GAP BETWEEN THE WATER SUPPLY INLET AND THE UNIT SO IT MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
code 51
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: MUST REPAIR DIRTY AND DAMAGED CEILING IN REAR STORAGE(GARAGE) AREA • OBSERVED DIRTY FLOORS AND WALLS AROUND BASEMENT GREASE TRAP. MUST CLEAN AND MAINTAIN
code 55
Adequate Ventilation & Lighting; Designated Areas Used

Inspector note: MUST CLEAN AND MAINTAIN CLEAN OIL AND DEBRIS DEPOSITS ON FILTERS AND SIDES OF COOKING HOOD EQUIPMENT.
code 56

What changed since the previous inspection?

Compared with Pass w/ Conditions on July 31, 2019: 3 findings appeared for the first time. 7 findings recurred. 1 previous finding 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.