IMMM Fails Health Inspection - Chicago Restaurant

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED NO EXPOSED HAND SINK IN CLOSE PROXEMITY BEHIND THE FRONT SERVICE/PREP AREA WHERE THE MEALS WILL BE PREPARED AND SERVED TO CUSTOMERS: THE CLOSEST HAND SINK TO THE FRONT SERVICE AREA IS THE EXPOSED HAND SINK NEXT TO THE 3-COMPARTMENT SINK NEAR THE WASHROOMS WHICH IS BETWEEN 20-30 FEET AWAY. THE CASH REGISTER NEXT TO THE FRONT SERVICE STATION IS APPROXIMATELY 32 FEET AWAY FROM THE NEAREST HAND SINK. MUST INSTALL AN EXPOSED HAND SINK WITH HOT/COLD RUNNING WATER UNDER CITY PRESSURE, THAT IS ACCESSIBLE AND IN CLOSE PROXEMITY TO THE FRONT SERVICE/PREP AREA THAT HAS BEEN INSTALLED. CRITICAL VIOLATION 7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE ON SITE DURING A LICENSE INSPECITON. WATCHARAPONG SURIYAWAN TOOK AND PASSED THE COURSE ON APRIL 20, 2015 AT 4461 N. PULASKI CHICAGO IL OVER 6 MONTHS AGO. INSTRUCTED MANAGER THAT THE CERTIFICATE MUST BE ON SITE AND POSTED IN A PLACE THAT IS VISIBLE TO ALL PATRONS.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DUST BUILDUP ON THE FAN VENT COVER IN THE WALK-IN COOLER. INSTRUCTED TO DETAIL CLEAN 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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DUST BUILDUP ON THE FAN VENT COVER IN THE WALK-IN COOLER. INSTRUCTED TO DETAIL CLEAN 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.