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The Elephant Thai Cuisine
August 9, 2019 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings14
- critical findings3
Failed findings
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handwashing sink blocked or barecriticalOfficial wording: Adequate Handwashing Sinks Properly Supplied And AccessibleInspector note: No hand sink in the prep area by 2 compartment prep sink. Instructed to install with hot and cold running water under city pressure and provide paper towel and hand soap. Priority Foundation 7-38-030(c) NO CITATION ISSUED.
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sick-employee policy not followedcriticalOfficial wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And ReportingInspector note: No employee health policy on site. Instructed to provide. Priority Foundation 7-38-010 NO CITATION ISSUED.
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staff working while sickcriticalOfficial wording: Procedures For Responding To Vomiting And Diarrheal EventsInspector note: No clean up procedure for vomiting and diarrheal events. Instructed to provide and provide cleaning supplies kit. Priority Foundation 7-38-005 NO CITATION ISSUED
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food not cooled down rightOfficial wording: Proper Date Marking And DispositionInspector note: All ready to eat TCS food inside the walk in cooler that is held over 24 hours must be properly labeled and dated with expiration date. (7 days from preparation date). Priority Foundation 7-38-005 NO CITATION ISSUED.
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food improperly labeledOfficial wording: Food Properly Labeled; Original ContainerInspector note: All dry bulk food containers including spices must be properly labeled with common name outside the container.
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Contamination Prevented During Food Preparation, Storage & DisplayInspector note: All food stocks stored on the floor must be elevated 6" off the floor or provide raised shelving to store such items.
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grimy wiping clothsOfficial wording: Wiping Cloths: Properly Used & StoredInspector note: All wiping cloth for wiping the prep tables, chopping board must be stored on a bucket with sanitizing solution in between uses.
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Single-Use/Single-Service Articles: Properly Stored & UsedInspector note: All clean utensils, pots, pans, food containers, bowls, must be stored upside down/inverted to prevent possible contamination and dust build-up.
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surfaces / setup not up to codeOfficial wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & UsedInspector note: Must defrost the interior bottom shelve of the 2 door reach in freezer with ice accumulated and maintain.
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plumbing acting upOfficial wording: Non-Food/Food Contact Surfaces CleanInspector note: Must clean and sanitize interior bottom shelve of the reach in freezers (with food debris) and maintain.
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Toilet Facilities: Properly Constructed, Supplied, & CleanedInspector note: Unisex washroom waste receptacles must have a cover or lid for feminine items.
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floors, walls, or ceilings grimyOfficial wording: Physical Facilities Installed, Maintained & CleanInspector note: Floor behind the cooking equipment with grease and dirt. Instructed to clean and maintain.
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Adequate Ventilation & Lighting; Designated Areas UsedInspector note: Filters on the hood in the cook line with grease build-up. Must clean and maintain.
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allergen training missingOfficial wording: Allergen Training As RequiredInspector note: All certified food sanitation manager must obtain an allergen training certificate.
What changed since the previous inspection?
Compared with Pass on March 13, 2018: 14 findings appeared for the first time.
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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.