C'EST BIEN THAI Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: NOTED EMPLOYEES WHILE WEARING GLOVES:- --PACKAGED COOKED AND READY TO EAT NOODLE AT THE PREP TABLE, STARTED SEARCHING INTO A PILE OF BOXES BY THE 3 COMPARTMENT SINK AND HAND WASH SINK; CAME BACK TO THE PREP TABLE AND CONTINUED PACKAGING THE NOODLES ALL WITHOUT CHANGING GLOVES OR WASHING HANDS. --OTHER EMPLOYEES WHILE WEARING GLOVES AND PREPPING WENT TO THE REFRIGERATION UNITS, OPENED THE DOORS OF THE EQUIPMENT GOT SOME FOOD ITEMS AND WENT BACK TO PREPPING. WHILE ANOTHER EMPLOYEES CLEANED PREP TABLES WITH WIPING CLOTHS WITH SAME GLOVES AND CONTINUED PREPPING ALL WITH CHANGING GLOVES OR WASHING HANDS. DISCUSSED WITH MANAGEMENT THAT ALL EMPLOYEES MUST CHANGE GLOVES AND PROPERLY WASH HANDS AFTER ANY POSSIBLE CONTAMINATION. PRIORITY VIOLATION CITATION ISSUED 7-38-010.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED HAND WASH SINK AT THE KITCHEN PREP AREA INACCESSIBLE WITH LARGE BAGS OF FOOD ITEMS, BOXES OF FOOD ITEMS, LARGE POTS AND CONTAINERS IN FRONT AND AROUND THE HAND WASH SINK. INSTRUCTED TO HAVE ALL HAND WASH SINKS ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C).

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-TOFU 51.3F/47.7F, CHICKEN 51.8F, EGGS 53.8, BROCCOLI 64.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 25 LBS OF PRODUCTS WORTH $200.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED SOME SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES ON SHELVES TO PREVENT DUST ACCUMULATION.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED CARDBOARD BOXES USED TO LINE SHELVES AT THE KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED SINGLE SERVE CONTAINER USED USED AS ICE SCOOP INSIDE ICE CONTAINER. INSTRUCTED TO REMOVE AND PROVIDE AN ICE SCOOP HOLDER.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN THE SHELVES AND RAILS OF THE 2 DOOR REFRIGERATION UNIT WITH SPILLS, DIRT, LIQUID AND FOOD DEBRIS. MUST ALSO REMOVED THE SOILED CARD BOARD BOX USED TO LINE THE BOTTOM SHELF OF REFRIGERATOR. UNDERNEATH THE MEAT DISPLAY COOLER WITH DIRT, STANDING WATER AND BEEF LIQUIDS ALL AT THE MEAT DISPLAY COOLER (2ND FLOOR).INSTRUCTED TO DETAIL AND MAINTAIN. -

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED HEAVY CLUTTER THROUGHOUT REAR KITCHEN PREP AREA ON FLOORS WITH POTS, BOXES AND BAGS OF FOOD ITEM STORAGE CONTAINERS ETC. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PEST.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH COOKING EQUIPMENT, SINKS, DISH WASHING AREA AND FRONT BAR/SMOOTHIE PREP AREA.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: ACCUMULATED DUST ON DUCT VENT ABOVE COOKING/PREP AREA AND ON EXHAUST VENT COVERS. MUST CLEAN AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: ACCUMULATED DUST ON DUCT VENT ABOVE COOKING/PREP AREA AND ON EXHAUST VENT COVERS. MUST CLEAN AND MAINTAIN.

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.