Tai Nam Corporation

October 3, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings9
critical findings2

Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: NO SOAP PROVIDE AT EXPOSED HAND SINK IN PREP BUTCHERS/FISH AREA.OBSERVED CLOTH TOWEL DISPENSER BROKEN.DIRTY LINENS ARE NOT ABLE TO RETRACT INSIDE THE UNIT, REMAINS HANGING. OBSERVED EMPLOYEE GRABBED RAW MEAT AND WIPING HANDS AT DIRTY LINEN TOWELS,ANOTHER EMPLOYEE WASHED HAND AND WIPED HIS HAND AT SAME SPOT OF PREVIOUS EMPLOYEE.INSTRUCTED TO REPAIR/REPLACE UNIT.TEMPORARILY PAPER TOWELS PROVIDED AT SAID SINK UPON MY REQUEST. CRITICAL VIOLATION:7-38-030
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND FRESH WIDE NODDLE STORED INSIDE THE DISPLAY SERVING COOLER IN SELLING AREA AT IMPROPER TEMPERATURE.MANAGERS STATED "FOOD WAS DELIVERED WARM THE DAY BEFORE".PRESENTLY NOODLES TEMPERATURE: 47.8F; 48F; 51.4F52.2F; 53.7F; 53.9F.COOLER UNIT MAINTAINS AIR TEMP OF 39.9F TO 40.2F.FOUND DEFROSTING MEAT IN WATER INSIDE PLASTIC CONTAINERS STORED ON FLOOR UNDER THE PREP SHELVES FROM YESTERDAY IN ROOM TEMPERATURE.BEEF AT TEMP OF 55.5F AND WATER TEMPERATURE OF 57.3F; TRIPPE AT TEMP OF 57.2F AND 56,6F,WATER TEMPERATURE AT 57.3F AND 57.9F. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.INFORMATION ON DEFROSTING PROCESS GIVEN.FOOD DISCARDED AND DENATURED.POUNDS 220,VALUE 600. CRITICAL VIOLATION:7-38-005(A)
code 3Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: FOOD(ICE) NOT PROTECTED DURING STORAGE.OBSERVED INTERIOR OF TWO ICE MACHINE WATER RESERVOIR AND INTERIOR PANELS WITH SLIME SUBSTANCE DRIPPINGS INTO WATER RESERVOIR AND INTO ICE CUBES.INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN BOTH UNITS.ALSO OPENED FOOD(COOKED RICE)AND FOOD PRODUCTS STORED ON TOP THE TABLES AT INSIDE GANGWAY ACCESS TO ANYONE/PUBLIC.INSTRUCTED TO RELOCATE OPENED FOOD AND FOOD PRODUCTS INSIDE THE PREMISES. SERIOUS VIOLATION:7-38-005(A)
code 16
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: OBSERVED OVER 40 SMALL FLIES ON WALLS AT KITCHENETTE / PRODUCE REPACKING AREA AND ON WALLS INSIDE GANGWAY WERE FOOD IS STORED.FOUND UNCOVERED LARGE MEAT TALL BINS ALONG WALLS WITH SCRAPS OF RAW MEAT AND ENCRUSTED BLOOD INSIDE THE MENTIONED BINS. INSTRUCTED TO REMOVE CONTAINERS OR PROVIDE LIDS TO MINIMIZE INSECTS ACTIVITY.REMOVE SMALL FLIES,CLEAN AND SANITIZE AREA MENTIONED. SERIOUS VIOLATION:7-38-020
code 18
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: FOUND KNIFE STORED BETWEEN WALLS AND PREP TABLES AT SHRIMP STATION,INSTRUCTED TO PROVIDE KNIFE RACKS.WATER HOSES ATTACHED TO FRESH WATER LINES FOR LIVE CRABS AND LOBSTERS TANKS, WITH BLACK SLIME BUILD-UP INSTRUCTED TO REPLACE.OBSERVED CARDBOARDS USED FOR SHELF LINERS,TO STORE FOOD INSIDE THE COOLERS AND FREEZERS.ALSO IS USED TO DIVIDE FOOD INSIDE THE OPENED CHEST COOLERS AND FREEZER AT SELLING AREA.INSTRUCTED TO REMOVE AND REPLACE WITH A SMOOTH CLEANABLE AND NONABSORBENT MATERIAL.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: ENCRUSTED MEAT ON KNIVES STORED INSIDE THE KNIFE RACK,IN FISH/BUTCHER'S AREA,INSTRUCTED TO CLEAN AND SANITIZE KNIVES PRIOR TO STORE THEM TO KNIFE RACK.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DEBRIS BUILD-UP ON FLOORS INSIDE THE WALK-IN COOLER AND WALK-IN FREEZER UNDER SHELVES AND THROUGHOUT.ITEMS STORED ON FLOOR INSIDE THE WALK-IN COOLER,WALK-IN FREEZER AND STORAGE AREA MUST BE ELEVATED 6"OFF THE FLOOR
code 34
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: NO EXPOSED AND SINK PROVIDED AT KITCHENETTE AREA,WERE FOOD IS HANDLED AND COOKED. NO EXPOSED HAND SINK IS PROVIDED AT READY TO EAT FOOD(VARIOUS KIND OF NUTS)AT REPACKING STATION,INSIDE THE LARGE SOUTH END STORAGE. INSTRUCTED TO INSTALL AN EXPOSED HAND SINK OR RELOCATE REPACKING STATION BY AN EXPOSED HAND SINK AREA.ALSO MUST INSTALL AN EXPOSED HAND SINK AT KITCHENETTE.EXPOSED HAND SINKS MUST BE INSTALLED UNDER CITY PLUMBING CODE,ALSO SOAP AND PAPER TOWEL/HAND DRYING DEVICE MUST BE PROVIDED AT SAID SINKS.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: NO STEM THERMOMETER PROVIDED ON PREMISES TO CHECK FOOD TEMPERATURE.INSTRUCTED TO PROVIDE TO ABLE TO CHECK FOOD TEMPERATURE.
code 40

What changed since the previous inspection?

Compared with Pass on April 3, 2013: 6 findings appeared for the first time. 3 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.