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Thai Bowl Noodle

September 17, 2014 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings2

Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: FRONT EXPOSED HAND SINK WITH BIG GARBAGE CONTAINER IN FRONT OF THE SINK AND REAR EXPOSED HAND SINK WITH FIVE BOXES OF SOY SAUCE IN FRONT OF THE SINK AND THE PLUNGER AND PLASTIC LID ON THE SIDE OF THE SINK. EXPOSED SINKS ARE NOT ACCESSIBLE AND CONVENIENT TO WASH HANDS. CITATION ISSUED CRITICAL 7-38-030. MANAGER REMOVED ALL THE BOXES OF SOY SAUCE,PLUNGER,PLASTIC LID AND GARBAGE CAN DURING INSPECTION.
code 11Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: OBSERVED TWO FEMALE EMPLOYEES WASHING BLENDER IN THE FRONT PREP AREA, AND WASHING FOOD CONTAINER IN THE REAR PREP AREA,UNDER RUNNING WATER ON THE 2ND COMPARTMENT SINK. THEN BOTH OF THE EMPLOYEES,PUT THE BELNDER AND FOOD CONTAINER ON THE DRAIN BOARD WITHOUT SANITIZING THE BLENDER AND FOOD CONTAINER. THE 3RD COMPARTMENT SINK IS SET UP WITH CHLORINE SANITIZER,BUT BOTH EMPLOYEES ARE NOT USING THE 3RD COMPARTMENT SINK TO SANITIZE THE BLENDER AND FOOD CONTAINER. CITATION ISSUED CRITICAL 7-38-030. INSTRUCTED BOTH EMPLOYEES AND MANAGER HOW TO SET UP THE SINK AND HOW TO USE THE 3 COMPARTMENT SINK TO WASH, RINSE AND SANITIZE.
code 8Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: ALL FOOD CONTAINERS WITH READY TO EAT FOODS INSIDE THE COLD HOLDING UNIT, AND REACH IN COOLER MUST BE LABELED AND DATED. ALSO ALL BULK FOOD CONTAINERS MUST BE LABELED.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST REMOVE ALL CARDBOARD BEING USED AS A SHELVE LINER IN THE PREP AREA. MUST REPLACE ALL GROCERY BAG BEING USED TO WRAP FROZEN FOOD, REPLACE WITH US FOOD GRADE PLASTIC BAG.
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOOR UNDER AND BEHIND ALL COOKING EQUIPMENT IN THE COOK LINE WITH GREASE AND DUST ACCUMULATED. MUST CLEAN AND MAINTAIN.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: STAINED BROKEN CEILING TILES IN THE PREP AREA. MUST REPLACE AND MAINTAIN. FAN GUARD AND VENT COVER INSIDE THE WASHROOM, WITH DUST BUILD-UP. MUST CLEAN AND MAINTAIN. HOOD AND FILTER WITH GREASE BUILD-UP. MUST CLEAN AND MAINTAIN.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: SLOW DRAINING OF THE EXPOSED HAND IN THE REAR PREP AREA. MUST REPAIR TO HAVE A WELL DRAINING SINK.
code 38
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: ALL EMPLOYEES HANDLING AND PREPARING FOOD MUST WEAR A HAIR RESTRAINT.
code 42

What changed since the previous inspection?

Compared with Pass on July 3, 2013: 6 findings appeared for the first time. 2 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.