LATE NIGHT THAI AND SUSHI Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. TALL REACH-IN COOLER FOUND AT 51.9 WITH FOOD SUCH AS COOKED RICE AT 80.2F AND EGGS AT 51.5F. ALSO OBSERVED COOKS LINE COOLER AT 46.2 WITH FOOD SUCH AS SHRIMP AT 46.2F. BOTH COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS PROPER TEMPERATURE OF 40F OR BELOW. CRITICAL VIOLATION 7-38-005(A).

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED TALL REACH-IN COOLER. APPROXIMATELY 10 LBS COOKED RICE AT 80.2F, 30 LBS EGGS AT 51.5F, OTHER ASSORTED COOKED RICE AT 53.3 AND 82.3, COVERED AND IN LARGE DEEP CONTAINERS. OBSERVED IN SMALL TWO DOOR COOKS LINE COOLER APPROXIMATELY 10 LBS BEEF AT 46.1F, 3 LBS COOKED SHRIMP AT 46.2F, 5 LBS COOKED NOODLES AT 49.2F. ALL FOOD DISCARDED. MANAGEMENT STATES ESTIMATED VALUE OF DISCARDED FOODS TO BE $50.00. 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 VIOLATIONS FROM 8-26-16 NOT CORRECTED #32-INSTRUCTED FACILITY TO REPAIR THE SPLASH GUARD AT THE REAR EXPOSED HAND SINK AND TO MAINTAIN. INSTRUCTED FACILITY TO REPLACE ALL REFRIGERATION GASKETS ON 2 DOOR COOLERS AND TO MAINTAIN. SPLASH GUARD IS NOW MISSING, MUST REPLACE.#35- INSTRUCTED FACILITY TO CLEAN THE EXHAUST HOOD AND FILTERS AND TO MAINTAIN.#45-NO FOOD HANDLER CERTIFICATES FOR ANY FOOD HANDLERS ON SITE. 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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: KNIVES IMPROPERLY STORED BETWEEN PREP COOLERS AND TABLES.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR OF THE ICE MACHINE DIRTY. MUST CLEAN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MOLDY WALL CAULKING AT THE FRONT, REAR EXPOSED HAND SINKS AND THE DISH MACHINE. MUST REPLACE. PEELING PAINT ON THE CEILING ABOVE THE DISH MACHINE AND WALL NEXT TO THE BULK RICE. MUST REPAIR.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: UNUSED COOKING EQUIPMENT STORED ON REAR PATIO/WALKWAY MUST BE REMOVED TO PREVENT RODENT HARBORING.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: UNUSED COOKING EQUIPMENT STORED ON REAR PATIO/WALKWAY MUST BE REMOVED TO PREVENT RODENT HARBORING.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.