BANGKOK BELLY Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED - Comments: Observed chicken being improperly thawed: chicken was sitting out in prep area to thaw. Instructed facility that thawing of frozen food for further processing of use shall be accomplished by storage in a refrigerator at 40�F or less, under potable running water at a temperature of 70�F or below, with sufficient water velocity to agitate and float off loose food particles into the overflow, or in a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process or when the entire, uninterrupted cooking process takes place in the microwave oven. Facility corrected during inspection. Serious violation 7-38-005(a).

Improper thawing allows surface bacteria to multiply while interior remains frozen.

Time/temperature control foods must be thawed safely.

Approved thawing methods: Under refrigeration; Under cold running water; In microwave if immediately cooked; As part of cooking. Never at room temperature.

This violation was corrected during the inspection.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: Observed mice droppings in various areas: 20 by the rear prep area, 15 by the front bathroom, 5 by the mop sink, 10 by the grease trap, and 5 in the rear bathroom. Instructed facility to remove all pests and droppings and maintain. Instructed to clean affected areas and maintain. Recommended to contact a licensed pest control provider for service. Serious violation 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: Observed the three compartment sink not maintained: when water is released from middle compartment waste water flows back into other compartments. Instructed facility to repair and maintain so water can be released from a compartment without backing up into other compartments. Serious violation 7-38-030.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed torn gaskets on all refrigeration equipment. Instructed facility to replace and maintain.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Observed heavy dirt and grease accumulation on the exterior sides, tops, bottoms, and all surfaces of each piece of cooking equipment as well as all refrigeration units and freezers. Instructed facility to deep clean and sanitize all items and maintain. Observed all refrigeration gaskets to be dirty. Instructed facility to clean, sanitize, and maintain.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Observed the floors in the prep areas to not be maintained: observed dirt and debris on the floors in the front prep areas. Observed the rear prep area to be dirty throughout with heavy dirt, grease, food, and garbage in certain areas- under and around all cooking equipment and refrigeration, along walls. Instructed facility to deep clean entire floor in rear prep and front prep areas and maintain.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Observed heavy grease and dirt buildup on the exhaust hood and attached filters and lights. Instructed facility to clean and maintain. Observed the walls throughout the rear prep area to be dirty and dusty. Instructed facility to clean and maintain from ceiling to floor.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Observed the rear prep area to be poorly lit with only two light bulbs working. Instructed facility to repair and maintain so all lights work and facility is adequately lit.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Observed the rear prep area to be poorly lit with only two light bulbs working. Instructed facility to repair and maintain so all lights work and facility is adequately lit.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.