SAIMAI THAI Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: EXPOSED HAND SINK IN THE FRONT AND REAR PREP AREA NOT ACCESSIBLE AND CONVENIENT TO WASH HANDS. BIG GARBAGE CAN IN FRONT OF THE SINK AND CLEANNG EQUIPMENT ON THE SIDE OF THE SINK IN THE REAR PREP AREA. AND BIG GARBAGE CAN AND SODA CASES ON THE SIDE OF THE SINK. MANAGER REMOVED THE GARBAGE CAN AND SODA CASES,AND CLEANING EQUIPMENTS DURING INSPECTION. CITATION ISSUED CRITICAL 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 CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING POTENTIALLY HAZARDOUS SUCH AS CHICKEN PAD THAI,CHICKEN CURRY,ETC. CITATION ISSUED SERIOUS 7-38-012. CIERTIFIED MANAGER ARRIVED ON SITE DURING INSPECTION AT 3:10PM.

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL FOOD CONTAINERS WITH READY TO EAT FOODS IN THE REACH IN COOLER, MUST BE LABELED AND DATED.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN THE FLOOR ALONG THE WALL BASE ALL CORNER BEHIND AND UNDER THE COOKING EQUIPMENT AND BEHIND THE CHEST FREEZERS AND COOLERS.

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: MUST CLEAN IN DETAIL THE WALLS BEHIND THE COOKING A EQUIPMENT IN THE KITCHEN AND MAINTAIN. FILTER AND HOOD WITH GREASE BUILD -UP. MUST CLEAN AND MAINTAIN.

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.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: MUST RE ADJUST THE SELF CLOSER DEVICE ON THE DOOR OF BOTH WASHROOMS.(NOT CLOSING ALL THE WAY).

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: MUST RE ADJUST THE SELF CLOSER DEVICE ON THE DOOR OF BOTH WASHROOMS.(NOT CLOSING ALL THE WAY).

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.