BANGKOK BELLY Fails Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS ITEM, FRIED SHRIMP, IN 2 DOOR REFRIGERATOR IN REAR PREP AREA MAINTAINING IMPROPER TEMPERATURE OF 57.5F. MANAGEMENT DISCARDED APPROXIMATELY 2LBS OF FRIED SHRIMP VALUED AT APPROXIMATELY $20. INSTRUCTED TO MAINTAIN ALL TCS ITEMS AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO CONSUMER ADVISORY FOR RAW AND UNDERCOOKED ITEMS, SUCH AS SUSHI, ON ONLINE VERSION OF MENU. INSTRUCTED TO PROVIDE, DISCLOSURE, REMINDER, AND FOOTNOTE ON ALL VERSIONS OF MENU. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 40 RODENT DROPPINGS IN FRONT CHECKOUT AREA ON TOP OF AND UNDERNEATH SHELVES AND BEHIND ICE MACHINE. INSTRUCTED TO RECEIVE ADDITIONAL PEST CONTROL SERVICE, REMOVE DROPPINGS, DETAIL CLEAN, AND MAINTAIN FACILITY FREE OF PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVE ALUMINIUM FOIL ON THE SHELF UNDER WINDOW IN FOOD PREPARATION AREA. INSTRUCTED TO REMOVE AND MAINTAIN SMOOTH CLEANBALE SURFACES.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED STEADY LEAK UNDER THE HAND WASHING SINK IN THE REAR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN AT ALL TIMES.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED GREASE BUILD UP INSIDE AND ON THE EXTERIOR OF COOKING EQUIPMENT AND ON THE FLOOR BEHIND COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINATIN CLEAN AT ALL TIMES.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OSERVED MISSING LIGHT BULBS IN THE FRONT TOILET ROOM. INSTRUCTED TO CORRECT AND MAINTAIN AT ALL TIMES.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OSERVED MISSING LIGHT BULBS IN THE FRONT TOILET ROOM. INSTRUCTED TO CORRECT AND MAINTAIN AT ALL TIMES.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.