Cooked?✓!
Tiparos Thai Restaurant
December 4, 2023 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings10
- critical findings2
Failed findings
-
certified manager paperwork missingcriticalOfficial wording: City Of Chicago Food Service Sanitation CertificateInspector note: THE PERSON IN CHARGE DOES NOT HAVE A CITY CERTIFICATION OR DOCUMENTATION OF PENDING CITY CERTIFICATE AT THE TIME OF INSPECTION WHILE TCS FOODS SUCH AS RAW CHICKEN COOKED AND SERVED ON-SITE. NO OTHER ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WAS POSTED NOR PROVIDED ON-SITE FOR THE PRESENT MANAGER ON DUTY. NO VALID DOCCUMENTATION ON PREMISES. INSTRUCTED TO PROVIDE A LEAST ONE CERTIFIED FOOD MANAGER ON SITE WHEN TCS FOOD IS COOKED AND SERVED ON SITE. CITY MANAGER ARRIVED APRRIMATELY AFTER 1:30PM. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
-
water/temperature at the sink offcriticalOfficial wording: No Bare Hand Contact With Rte Food Or A Pre-Approved Alternative Procedure Properly AllowedInspector note: FOOD EMPLOYEE USED BARE HANDS TO HANDLE READY TO EAT FOODS (LETTUCE) ON CUSTOMER PLATE. FOOD EMPLOYEES SHALL USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS/TONGS, DISPENSING EQUIPMENT OR SINGLE USE GLOVES WHEN HANDLING READY TO EAT FOODS. DISCUSSED IMPORTANCE OF WEARING GLOVES WHEN HANDLING READY TO EAT FOODS WITH EMPLOYEE AND MANAGER. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
-
cold food not cold enoughOfficial wording: Proper Cold Holding TemperaturesInspector note: MEASURED IMPROPER COLD HOLDING TEMPERATURES OF THE FOLLOWING FOODS FOUND UNDER COUTNER TOP AND IN REACH-IN PREP COOLER.; 5LBS OF COOKED EGGS MEASURED AT 52.2F, 8LBS OF NOODLES AT 75.4F. APPROXIMATELY 13LBS OF FOOD WAS DISCARDED AT A TOTAL APPROXIMATE COST OF $35. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
-
Approved Thawing Methods UsedInspector note: FROZEN RAW FISH HAS BEEN THAWED WHILE STILL WRAPPED IN COMMERICAIL REDUCED OXYGEN PACKAGING (ROP) IN SUSHI COOLERS. PACKAGING MUST BE REMOVED FROM FISH IN ROP PRIOR TO THAWING UNDER REFRIGERATION OR RUNNING WATER. • PARTIALLY FROZEN CHICKEN IS THAWING AT ROOM TEMPERATURE IN NEAR DISH MACHINE. TIME AND TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD MUST BE THAWED: UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41F OR LESS; COMPLETELY SUBMERGED UNDER RUNNING WATER AT A WATER TEMPERATURE OF 70F OR BELOW AND FOR A PERIOD OF TIME THAT DOES NOT ALLOW THAWED PORTIONS OF READY-TO-EAT FOOD TO RISE ABOVE 41F; PART OF A COOKING PROCESS; OR USING A PROCEDURE IF A PORTION OF FROZEN READY-TO-EAT FOOD IS THAWED AND PREPARED FOR IMMEDIATE SERVICE IN RESPONSE TO AN INDIVIDUAL CONSUMER'S ORDER.
-
pests in the houseOfficial wording: Insects, Rodents, & Animals Not PresentInspector note: EXTERIOR FRONT ENTRANCE DOOR HAS AN OPEN GAP AT THE BOTTOM WHICH ALLOWS FOR PESTS/INSECTS TO ENTER. EXTERIOR DOORS SHALL BE: SELF-CLOSING, SOLID AND TIGHT FITTING, AND LIMITED TO DESIGNATED USE.
-
Contamination Prevented During Food Preparation, Storage & DisplayInspector note: BOWL AND CUP USED AS A SCOOP WITHOUT A HANDLE FOR THE HOT HOLDING RICE AND RAW RICE/SEASONING IN DRY STORAGE CONTAINERS. FACILITY MUST PROVIDE A SCOOP WITH A HANDLE ON IT.
-
In-Use Utensils: Properly StoredInspector note: UTENSILS STORED IN STAGNANT CONTAINER OF WATER NEXT TO HOT HOLDING RICE STATIONS. STORE IN-USE UTENSILS: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM; 2) STORED ON A CLEAN AND SANITIZED SIRFACE; 3) IN RUNNING WATER; 4) IN CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F.
-
Warewashing Facilities: Installed, Maintained & Used; Test StripsInspector note: EQUIPMENT USED IN THE FACILITY IS TOO LARGE TO FIT AND FULLY IMMERSE WITHIN THE COMPARTMENTS OF THE THREE COMPARTMENT SINK. FACILITY MUST INSTALL A LARGER 3COMPARTMENT SINKTHAT WILL ALLOW ALL EQUIPMENT TO BE IMMERSED, USE SMALLER EQUIPMENT THAT CAN FIT IN THE EXISTING 3 COMPARTMENT SINK OR USE AN ALTERNATIVE METHOD OF MANUAL WAREWASHING APPROVED BY THE HEALTH DEPARTMENT.
-
All Food Employees Have Food Handler TrainingInspector note: OBSERVED EXPIRED FOOD HANDLER CERTIFICATION. ALL FOOD EMPLOYEES MUST OBTAIN A VALID FOOD HANDLER CERTIFICATION AND PROVIDE ON SITE AT ALL TIMES.
-
allergen training missingOfficial wording: Allergen Training As RequiredInspector note: EXPIRED FOOD ALLERGEN CERTIFICATION PROVIDED ON SITE. ALL CITY/PENDING CERTIFIED MANAGERS MUST OBTAIN A VALID FOOD ALLERGEN CERTIFICATION AND PROVIDE ON SITE
What changed since the previous inspection?
Compared with Pass on May 31, 2022: 10 findings appeared for the first time. 2 previous findings did not recur.
Browse this restaurant's inspections
More restaurants in Lincoln 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.