DAO THAI RESTRAUNT Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED COOKED BEEF IN CONTAINER IN 2-DR COOLER AT IMPROPER TEMPERATURE OF 47.4 DEGREES F. MANAGER IMMEDIATELY VOLUNTARILY DISCARDED FOOD ITEM. APPROX. WT. 2 1/2LBS. APPROX. COST $12.00. CRITICAL VIOLATION 7-38-005(A).

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION(S) DATED JUNE 19,2014 FROM INSPECTION REPORT# 1439368 (38)(29)OBSERVED NO EXPOSED HAND SINK AT THE BAR. INSTRUCTED TO PROVIDE AN EXPOSED HANDSINK AT THE BAR. (38)(29)OBSERVED THE 3 COMPARTMENT SINK IN THE BASEMENT WITHOUT 3 DRAIN PLUGS. INSTRUCTED TO PROVIDE AND MAINTAIN 3 DRAIN PLUGS, NOT CORRECTED. MUST CORRECT VIOLATION, SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SPLASH GUARDED REQUIRED AT EXPOSED HAND WASH SINK IN KITCHEN PREP AREA AT PREP COUNTER TO PROTECT OPEN FOOD ORDERS PLACED ON COUNTER. MUST PROVIDE.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SPLASH GUARDED REQUIRED AT EXPOSED HAND WASH SINK IN KITCHEN PREP AREA AT PREP COUNTER TO PROTECT OPEN FOOD ORDERS PLACED ON COUNTER. MUST PROVIDE.

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.