Thai Pastry And Restaurant

September 15, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings13
critical findings2

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Failed findings

no certified food manager on dutycritical

Official wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place
Inspector note: All food shall be from sources approved by health authorities and safe for human consumption. FOUND FOOD FROM UNKNOWN SOURCE.FOUND 13 CONTAINERS FILLED WITH DRY COOKED FOOD(BEEF AND PORK) STORED INSIDE THE FRONT DISPLAY CASE,FOR HUMAN CONSUMPTION. FOOD ARE FROM UNKNOWN SOURCE,MANGER ON DUTY STATED" THAT FOOD IS MADE FROM SOMEONE HOME AND THAT PERSON KNOWS WHAT IS DOING" .HE PROVIDED RECEIPTS FOR THEM ,HOWEVER NO NAME OF BUSINESS OR A RETAIL FOOD LICENSE.NO LABELS OF INGREDIENTS OR WHEN PRODUCT WAS MADE ON EACH CONTAINER.FOOD WAS DISCARDED AND DENATURE.POUND 31 CONTAINERS 1/2 POUND EACH.VALUE 200.(PLEASE SEE ATTACHMENT 1 & 2)CRITICAL VIOLATION:7-38-005(B) H000074230-18
code 1Priority
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: Adequate and convenient hand washing facilities shall be provided for all employees. POOR HYGIENIC PRACTICES.EXPOSED HAND SINK IN THE PREP AREA NOT ACCESSIBLE,OBSERVED UTENSILS HANGING ABOVE THE SINK AND ALMOST COVERING THE SINK.ALSO NO SOAP OR PAPER TOWELS PROVIDED,WHEN I ASKED THE MANAGER ON DUTY FOR SOAP AND PAPER TOWELS AND REMOVE ALL UTENSILS FROM ABOVE SINK FOR PROPER HAND WASHING HE REPLIED:WE DON'T USE IT, WE WASH OUR HANDS AT 3 COMPARTMENT SINK",WHICH I PERSONALLY OBSERVED EMPLOYEE WASHING HAND AT 3 COMPARTMENT SINK.UTENSILS WAS REMOVED,SOAP AND PAPER TOWELS PROVIDED AND INFORMATION ON HAND WASHING GIVEN.CRITICAL VIOLATION:7-38-030 H000074233-12
code 12Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. INTERIOR OF ICE MACHINE NOT MAINTAINED.OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH A BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE.ALSO OBSERVED AN EXCESS MINERAL BUILD-UP INSIDE THE ICE CONTAINER(BOTTOM PART. UNIT WAS TURNED OFF.TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE ICE, BUY ICE IN BAGS FROM A RETAIL FOOD LICENSE PREMISES. INSTRUCTED TO KEEP RECEIPT.TECHNICIAN REPORT ON PREMISES BEFORE I LEFT,UNIT STILL NOT CLEANED.SERIOUS VIOLATION:7-38-005(A) H000074233-12
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: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. WE(THE MANAGER ON DUTY AND I )OBSERVED 4 LIVE ADULT ROACHES IN PREP AREA:ONE ON (WEST WALL) SIDE OF THE COOKING EQUIPMENT; ONE ON WEST WALL BEHIND PIPE BETWEEN THE COOKING EQUIPMENT AND SMALL COOLER.THE OTHER 2 LIVE ROACHES WERE OBSERVED ON EAST WALL BEHIND WATER PIPE BETWEEN THE 3 COMPARTMENT SINK AND EXPOSED HAND SINK.ALSO WE OBSERVED MICE DROPPINGS ON SHELF UNDER THE PREP TABLE(IN KITCHEN)BETWEEN FOOD BOXES AND OTHER CLUTTER(APPROX.15 OR MORE) INSTRUCTED TO REMOVE DROPPINGS CLEAN AND SANITIZE ALL AREA,SPECIALLY PREP TABLES.OBSERVED A LOT OF OPENINGS(CRACKS AND CREVICES)THROUGHOUT THE PREMISES.WALLS ARE BROKEN,SPECIALLY BOTTOM PART ON FLOOR.METAL SHEET WITH HOLES ARE USED FOR COVING OR BASEBOARD WALL.INSTRUCTED TO REMOVE IT AND PROVIDE A SOLID PLASTIC/OR OTHER MATERIAL COVING,MUST BE COMPLETELY SEALED TO WALL, TO MINIMIZE RODENT/INSECT ACTIVITY.CONTACT PEST CONTROL AND FOLLOW THEIR ADVICE.SERIOUS CITATION:7-38-020 H000074234-13
code 18
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. MUST PROVIDE LABEL OF INGREDIENTS ON EACH FOOD CONTAINER, STORED INSIDE THE FRONT DISPLAY CASE FOR CUSTOMERS.
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. OBSERVED WATER PITCHERS FULL WITH WATER READY TO BE SERVE TO CUSTOMER STORED ON TOP THE FRONT COUNTER(PUBLIC VIEW) UNCOVERED,INSTRUCTED TO COVER IT, OR PROVIDE WATER PITCHERS WITH LIDS.
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 INTERIOR AND EXTERIOR OF COOKING EQUIPMENTS,ALL PIPES BEHIND AND SIDE OF COOKING EQUIPMENT(ENCRUSTED WITH GREASE AND FOOD DEBRIS).INTERIOR OF ALL REACH-IN FREEZERS(EXCESS ICE BUILD-UP AND DRY BLOOD),INTERIOR OF SMALL COOLER(WEST WALL NEXT TO COOKING EQUIPMENT)EXCESS WATER ON BOTTOM SHELF.ALL PREP TABLE DETAIL CLEAN AND SANITIZE, REMOVE EXCESS CLUTTER(NON FOOD ITEMS)EXSAMPLE:SCREWDRIVER.VASSELIN.AND OTHER ITEM)ALSO HOOD AND FILTERS.DETAIL CLEAN INTERIOR OF EXPOSED HAND SINK AND AROUND THE FAUCET(DEBRIS AND BLACK SLIME SUBSTANCE)ALSO THE FAUCET AT 3 COMPARTMENT SINK.DETAIL CLEAN ALL DRY FOOD CONTAINERS(EXCESS ENCRUSTED FOOD ON THEM)
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. OBSERVED WATER THROUGHOUT HE PREMISES INCLUDED HOT WATER STORAGE AREA,INSTRUCTED TO RE-GROUT FLOOR TILES THROUGHOUT HE PREMISES,TO MINIMIZE STANDING WATER BETWEEN FLOOR TILES AND TO MINIMIZE INSECT/RODENT ACTIVITIES.DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES,SPECIALLY UNDER AND AROUND COOKING EQUIPMENTS AND DISH MACHINE(BUILD-UP DEBRIS).
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE BROKEN LIGHT SHIELD ABOVE THE DISHMACHINE, IN PREP AREA.
code 36
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. REMOVE DIRTY RAG AROUND THE 3 COMPARTMENT SINK, REPAIR LEAKING FAUCET.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETER FOR ALL COOLERS AND FREEZERS.ALSO PROVIDE A STEAM THERMOMETER
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. MUST REMOVE ALL CLUTTERS FROM PREP AREA,SPECIALLY ON TOP THE PREP TABLES IN KITCHEN.STORE NON-FOOD PRODUCTS AWAY FROM PREP AREA.MINIMIZE CARDBOARD BOXES,USE PLASTIC CONTAINERS WITH LID TO STORE FOOD ITEMS.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees shall be required to use effective hair restraints to confine hair. EVRYONE MUST WEAR HAIR RESTRAINANT INCLUDED MANAGER AND OWNERS IN PREP AREA/ KITCHEN.
code 42

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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.