The Thai Grill

April 17, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings12
critical findings4

← Back to the current restaurant page

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND REACH-IN COOLERS(ONE DOOR AND THREE DOOR COOLERS)AT IMPROPER AIR TEMPERATURE.ONE DOOR COOLER AT TEMP OF 50.6F TO 51F; THREE DOOR COOLER AT TEMP OF 44.F-46,5F AND 47.8F. POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE TWO UNITS :COOKED CHICKEN AND VEGETABLE. BOTH UNIT "TAGGED HELD FOR INSPECTION" DO NOT USE. COOLER MUST MAINTAIN AIR TEMP OF 40F AND BELOW. NEED TO REPAIR CAUSE. CRITICAL VIOLATION:7-38-005(A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS AT IMPROPER TEMPERATURE STORED INSIDE THE THREE DOOR REACH-IN COOLER: BOILED COOKED CHICKEN AT TEMP OF 50F-51.3F,COOKED BROCCOLI AT TEMP PF 75.7F; COOKED CARROTS AT TEMP OF 67.7F. PARTIALLY COOKED RANGOON(FILLED WITH CREAM CHEESE) AT TEMP OF 49.1F; DICED WATERMELON AT TEMP OFF 46.2F. STORED INSIDE TWO DOOR REACH-IN COOLER. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.FOOD DISCARDED AND DENATURED BY THE OWNER.POUND 25,VALUE 100 CRITICAL VIOLATION:7-38-005(A)
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: POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE NOT WASHING HANDS PRIOR TO HANDLE/COOKING FOOD. EMPLOYEE REPORTED IN PREP AREA TIED BANDANA ON HIS HEAD ,ANOTHER EMPLOYEE WIPING PREP TABLE,AND WORK STATION. OBSERVED EMPLOYEE THAT JUST HAD TIED BANDANA ON HIS HEAD WITHOUT HAND WASHING AND WITH BARE HANDS GRABBING READY TO EAT FOOD(CARROTS,ETC),AND FROM DISPLAY COOLER AND PUT THEM ON TOP RICE AND OTHER FOOD FOR CUSTOMER,ALSO GRABBED CUT TOFU FROM ONE CONTAINER TO STORE TO ANOTHER.INFORMATION GIVEN TO MANAGER/OWNER ON HAND WASHING AND FOOD GLOVE PROCEDURE. CRITICAL VIOLATION:7-38-010(A)
code 6Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: NOT USED LOW TEMP DISH MACHINE NOT DISPENSING SANITIZER.UNIT PRESENTLY NOT IN USE.TAGGED UNIT"HELD FOR INSPECTION " INSTRUCTED NOT USE.REPAIR CAUSE. CRITICAL VIOLAION:7-38-030.
code 8Priority
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: OVER 60 MICE DROPPINGS ON PREMISES,IN PREP,DISH ROOM(25 DROPPINGS),STORAGE(30 DROPPINGS) AND FRONT AREA(15 DROPPINGS).UNDER SHELVES IN STORAGE, ALONG BASEBOARD WALL, CORNER AND BEHIND THE GREASE TRAP IN DISH ROOM.WE OBSERVED LIVE ADULTS ROACHES ON WALL BEHIND THE PAPERS HANGED ON WALL AND UNDER THE PLASTIC CONTAINER ABOVE THE PREP TABLE BY THE DISH ROOM. NEED TO REMOVE DROPPINGS AND LIVE ROACHES.MUST CLEAN,AND SANITIZE PREP,STORAGE DISH ROOM AND FRONT COUNTER. SERIOUS VIOLATION:7-38-020
code 18
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: OBSERVED EXCESS CARDBOARDS THROUGHOUT THE PREMISES:ON FLOORS,UNDER THE COOKING EQUIPMENTS,ON SHELVES,INSIDE THE COOLERS FREEZER ETC,ALUMINUM FOIL USED HAS LINER IN COOKING EQUIPMENTS.SOME OF THE CARDBOARDS ARE EXTREMELY GREASY AND BROKEN.MUST REMOVE,CLEAN AND MAINTAIN MENTIONED AREA. NEED TO REMOVE GREASY ,STICKY LINERS AT EXTERIOR OF COOKING EQUIPMENTS IN THE KITCHEN,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: DETAIL CLEAN MOP SINK(GRIMES),GREASE TRAPS.INTERIOR OF THE FREEZER EXCESS FOOD.COOKING EQUIPMENT AND DEEP FRYER WITH EXCESS GREASE.HOOD AND FILTERS ARE GREASY INSTRUCTED TO CLEAN
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: GREASE ON FLOOR UNDER COOKING EQUIPMENT AND THROUGHOUT,MUST SEAL ALL COVING/BASEBOARD /IN PREP AND DISH ROOM
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: GREASY ON WALLS BY THE HOOD NEED TO CLEAN AND MAINTAIN
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: ADDITIONAL HOT WATER MUST BE PROVIDED AT EXPOSED HAD SINK IN PREP AREA. NO VENTILATION PROVIDED AT MEN'S WASHROOM,NEED TO PROVIDE.VENT COVERS THROUGHOUT WITH DUST BUILD-UP INCLUDED WASHROOMS,NEED TO CLEAN AND MAINTAIN THREAD FAUCET AT THREE COMPARTMENT SINK AND EXPOSED HAND SINK,MUST PROVIDE UN THREAD FAUCET AT SAID SINK
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: NO STEM THERMOMETER PROVIDED ON PREMISES.INSTRUCTED TO OBTAIN TO BE ABLE TO CHECK FOOD TEMPERATURE.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: OBSEERVED WASHED AND DRIED A RED SHIRT, PINK SOCK,AND A BROWN CLOTH BAG HANGED ON THE LINE WHICH WAS TIED BETWEEN THE DISHMACHINE AND PIPE,INSTRUCTED TO REMOVE LINE ,NO PERSONAL CLOTHING MUST BE WASHED ON PREMISES.
code 41

What changed since the previous inspection?

Compared with Pass on December 9, 2016: 12 findings appeared for the first time.

Browse this restaurant's inspections

More restaurants in Edgewater

See every restaurant in Edgewater →

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.