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Thai Classic Restaurant

May 17, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings7
critical findings2

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED CHICKEN AT TEMP OF 51.9F;COOKED RICE AT TEMP OF 45.6F.BOTH PRODUCTS WERE STORED IN WALK-IN COOLER(AIR TEMP OF UNIT 40.2F).NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED FOR THOSE PRODUCTS,OR ANY OTHER COOKED FOOD.FOOD DISCARDED AND DENATURED.POUND 6, VALUE 10. A TIME AND TEMPERATURE LOG,ALSO COOLING PROCESS LOG GIVEN AND EXPLAINED. CRITICAL VIOLATION:7-38-005(A) H000072175-15
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES.OBSERVED FOOD HANDLERS HANDLING READY TO EAT FOOD,TOUCHING NON-FOOD CONTACT SURFACE SUCH AS KITCHEN EQUIPMENT,WIPING FACE WITH THEIR HANDS,ADJUSTING THEIR HAT,ETC.THEN GOING BACK TOUCHING FOOD, WITHOUT WASHING HANDS,JUST PUT-ON FOOD GLOVES.INSTRUCTED TO WASH HANDS PRIOR TO PUT-ON FOOD GLOVES,TO MINIMIZE SOURCE OF CONTAMINATION. CRITICAL VIOLATION:7-38-010(A) H000072175-15
code 6Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers. FOOD THAT ARE NOT STORED IN ORIGINAL CONTAINERS MUST BE LABELED.ALSO LABEL AND DATE COOKED FOOD.DO NOT USE BROKEN PLASTIC CONTAINERS TO STORE FOOD,USE ONLY FOOD CONTAINER WITH LIDS.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REMOVE ALL ALUMINUM FOIL FROM SHELF,INTERIOR OF DEEP FRYER,AND FROM BOTH GREASE CONTAINERS, UNDER 2 & 3 COMPARTMENT SINK.SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL.MUST REPAINT BOTH GREASE BOXES FROM UNDER THE 2 & 3 COMPARTMENT SINK,(EXCESS RUST.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN AND MAINTAIN THE FOLLOWING:PIPE BEHIND COOKING EQUIPMENT(GREASE BUILD-UP, METAL SHELVES IN WALK-IN COOLER(ENCRUSTED FOOD)THROUGHOUT.EXTERIOR OF COOKING EQUIPMENT(GREASE BUILD-UP).RUBBER GASKET IN ALL COOLERS HAVING A BUILD-UP OF FOOD DEBRIS.CLEAN HOOD GREASE IS DANGLING FROM HOOD FRAME.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES,SPECIALLY UNDER, BEHIND AND AROUND COOKING EQUIPMENT(GREASE BUILD-UP), ALSO ALONG BASEBOARD WALLS AND CORNER(FOOD DEBRIS).
code 34
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. REPAIR LEAKING PIPE UNDER THE EXPOSED HAND SINK, IN KITCHEN.UNTHREAD FAUCET IS NEEDED AT 3 COMPARTMENT SINK.
code 38

What changed since the previous inspection?

Compared with Pass w/ Conditions on August 23, 2010: 4 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.