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Tai Nam Corporation
November 7, 2017 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings8
- critical findings3
Failed findings
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no certified food manager on dutycriticalOfficial wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In PlaceInspector note: SHELLFISH TAGS NOT MAINTAINED FOR 90 DAYS FOR FIVE DIFFERENT SPECIES OF CLAMS AND OYSTERS. TAGS ON PREMISES FOR OCTOBER ONLY, ONE TAG FROM JUNE, ONE TAG FROM APRIL. OLD TAGS FROM YEAR 2014. INSTRUCTED MUST MAINTAIN SHELLFISH TAGS FOR A MINIMUM OF 90 DAYS. CRITICAL VIOLATION 7-38-005(B).
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. DISPLAY COOLER FOUND AT 50.1F WITH FOODS SUCH AS EGGS AT 49.3F AND PORK LOAFS AT 47.8F. REFRIGERATION REPAIRMAN ARRIVED DURING THE INSPECTION AND REPAIRED COOLER TO MAINTAIN A TEMPERATURE OF 38F BY THE END OR THE INSPECTION. CRITICAL VIOLATION 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: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLER. EGGS AT 49.3F, COCONUT MILK DRINK AT 48.2F, HEAD CHEESE AT 48.2F, DUCK EGGS AT 51.6F, PORK LOAF AT 47.8F, PORK ROLLS AT 44.4F. ALSO OBSERVED PORK ROLLS WRAPPED IN BANANA LEAF ON DISPLAY SHELVING IN GROCERY AT 63.7F. ALL FOODS DISCARDED. INSTRUCTED ALL COLD FOODS MUST BE HELD AT 40F OR BELOW, HOT FOODS AT 140F OR ABOVE. MANAGEMENT STATES ESTIMATED POUNDS DISCARDED TO BE 400LBS WITH AN ESTIMATED VALUE OF $700.00. CRITICAL VIOLATION 7-38-005(A).
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: MUST NOT USE CARDBOARD AS A LINER FOR THE MEAT CUTTING BOARD AT THE THREE COMPARTMENT SINK. MUST REPLACE BROKEN/DAMAGED PLASTIC SPLASH GUARD AT THE MEAT GRINDER, NOT USE PLASTIC WRAP OR RUBBER BANDS TO SECURE SPLASH GUARD. PROVIDE A CLEANABLE SPLASH GUARD ON THE LEFT SIDE OF THE PRODUCE PREP EXPOSED HAND SINK. DIRTY SHELVING THROUGHOUT THE MEAT WALK-IN COOLER AND METAL RACK SHELVING IN SAME COOLER WITH EXCESSIVE RUST. MUST CLEAN, REMOVE RUST OR REPLACE.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: FLOORS THROUGHOUT GROCERY UNDER ALL SHELVING WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN. MUST NOT USE CARDBOARD AS MATTING FOR FLOORS IN THE MEAT PREP AREA.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: WALLS INSIDE THE PRODUCE WALK-IN COOLER WITH BLACK AND PINK SLIME/MOLD. MUST CLEAN AND MAINTAIN. WATER DAMAGED CEILING TILES IN THE MEAT PREP AND PRODUCE PREP AREAS. MUST REPLACE.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: LEAK UNDER THE THREE COMPARTMENT SINK. MUST REPAIR.
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Refrigeration And Metal Stem Thermometers Provided And ConspicuousInspector note: MUST PROVIDE AN ACCURATE INTERNAL THERMOMETER IN THE CHICKEN DISPLAY COOLER.
What changed since the previous inspection?
Compared with Pass on September 15, 2015: 7 findings appeared for the first time. 1 finding 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.