✓!

Thai Valley Restaurant

March 16, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings11
critical findings1

← Back to the current restaurant page

Failed findings

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. NOTED POOR HYGIENIC PRACTICE; OBSERVED BOTH COOKS RETURNING TO PREPARED FOOD WITHOUT WASHING THEIR HANDS AFTER; CLEANING EQUIPMENT, REMOVING SOILED CLEANING TOWELS, ONE TOUCHED NOSE AND FACE, OTHER ADJUSTED HER HAIR RESTRAINT. ANOTHER KITCHEN EMPLOYEE WASHED HIS HANDS INSIDE 3PART SINK. INSTRUCTED HANDS MUST BE WASHED AFTER ANY CONTAMINATING CONDITION, AT THE EXPOSED SINK WITH WARM WATER AND SOAP. THE WASHING OF HANDS IN A UTENSIL WASHING SINK IS PROHIBITED. CRITICAL CITATION ISSUED, 7-38-010[A].
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. MUST LABEL PREP FOODS INSIDE STORAGE COOLER AND DRIED FOOD STORAGE CONTAINERS THRU-OUT STORAGE ROOM.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. CLEAN MULTI USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.
code 31
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. MUST REPAINT STORAGE SHELVES THRU-OUT REAR STORAGE AREA.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZERS THRU-OUT KITCHEN AND BASEMENT, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, CARTS, EXTERIOR OF ICE MACHINE, STORAGE SHELVES AT REAR STORAGE AREA AND FRONT SERVING AREA, MICROWAVE OVEN, ETC..
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. FLOORS NEED CLEANING, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT, KITCHEN, STORAGE AREAS AND BASEMENT.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALLS BEHIND COOKING EQUIPMENT, ALSO CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT, AND ALL CEILING ATTACHMENTS.
code 35
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. MUST REPLACE BROKEN LIGHT SHIELDS ABOVE PREP TABLES AND KITCHEN EQUIPMENT.
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. MUST REPAIR LEAKING FAUCET AT ONE OF TWO 3PART SINKS IN KITCHEN.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: MUST REMOVE UNNECESSARY ARTICLES THRU-OUT REAR STORAGE ROOM, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
code 41
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: CLEANING TOWELS MUST BE PROPERLY STORED.
code 43

Browse this restaurant's inspections

More restaurants in Albany Park

See every restaurant in Albany Park →

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.