DAO THAI RESTRAUNT Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE. OBSERVED COOKED NOODLES STORED IN TWO BUCKETS OF WATER. THE BUCKETS WERE MARKED AND PREVIOUSLY USED TO STORE SANITIZER AND DETERGENT FOR THE LOW TEMPERATURE DISHMACHINE. MANAGEMENT INSTRUCTED NOT TO STORE FOOD IN BUCKETS THAT HAVE BEEN USED PREVIOUSLY TO STORE CHEMICALS. SERIOUS VIOLATION 7-38-005A.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED LIVE COCKROACHES IN THE BASEMENT STORAGE AREA. OBSERVED APPROXIMATELY 20 LIVE COCKROACHES IN AND AROUND THE EMPLOYEE LOCKERS AND THE BASEMENT DISHWASHING AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CLEAN KNIVES STORED IMPROPERLY IN CONTAINERS AND BETWEEN THE WALL AND PREP TABLE. INSTRUCTED TO INSTALL A KNIFE RACK TO STORE CLEAN KNIVES.

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: DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE, FOOD STORAGE CONTAINERS, WIRE STORAGE RACK NEXT TO THE WOK STATION, AND WOOD STORAGE SHELVES IN THE BASEMENT.

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: DETAIL CLEAN THE GREASE ON THE FLOOR NEXT TO THE GREASE TRAPS IN THE BASEMENT. MAINTAIN THE FLOOR DRY IN THE 1ST FLOOR DISHWASH AREA. REMOVE ALL DEAD INSECTS FROM THE FLOOR THROUGHOUT THE PREMISES.

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: DETAIL CLEAN THE GREASE AND FOOD DEBRIS ON THE WALLS OF THE PREP AREA.

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 END CAPS MISSING FROM THE LIGHT SHIELDS IN THE BASEMENT STORAGE AREA. MUST PROVIDE.

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 END CAPS MISSING FROM THE LIGHT SHIELDS IN THE BASEMENT STORAGE AREA. MUST PROVIDE.

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.