SAIMAI THAI Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO PROCEDURE/PLAN AND KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED FOOD PREPARATION, CUTTING UTENSILS, AND PREP TABLE IN THE REAR STORAGE AREA WITHOUT A HAND SINK INSTALLED OR REMOVE/RELOCATE PREP TABLE AND ALL FOOD PREPARATION IN THE KITCHEN. INSTRUCTED TO INSTALL HAND SINK IN REAR STORAGE/PREP AREA, SO EMPLOYEES CAN WASH HANDS WHEN PREPARING FOOD. PREVIOUSLY REQUESTED PRIORITY FOUNDATION 7-38-030(C) NO CITATION ISSUED. -

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASHING SINK MUST BE INSTALLED AT PREP AREA WERE THE RAW AND COOKED FOOD IS HANDLED(MAIN COOKING AREA).PRESENT HANDWASHING SINK LOCATED BY THE THREE COMPARTMENT SINK,AWKWARD TO EXCESS SAID SINK FOR HANDWASHING TOO MANY COOKING EQUIPMENT: TRAY LINE,COOLER,CHEST FREEZERS ETC.. PRIORITY FOUNDATION VIOLATION:7-38-030(C)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED INSIDE THE PREP COOLER IN THE KITCHEN: 22 EACH EGGS AT TEMP OF 48F TO 48.7F; COOKED RICE AT TEMP OF 69.3F TO 73.4F; COOKED TOFU AT TEMP OF 75.6F. FOOD DISCARDED AND DENATURED BY THE MANAGER.COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW.POUNDS 10,VALUE 50. PRIORITY VIOLATION:7-38-005

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER DATE MARKING AND DISPOSITION - Comments: MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE (MAXIMUM OF 7 DAYS TOTAL) OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

THERMOMETERS PROVIDED & ACCURATE - Comments: STEM THERMOMETER ON SITE NOT IN WORKING CONDITION, INSTRUCTED TO REPLACE TO BE ABLE TO CHECK FOOD TEMPERATURE. PRIORITY FOUNDATION VIOLATION: 7-38-005

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE DUCT TAPES AS A MEANS OF REPAIR ON CHEST FREEZER DOOR,ON SHELVES, AND ON PLASTIC FLOOR TILES. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. BROKEN LID LINERS OF CHEST FREEZER IN DISH ROOM MUST BE REPLACE BROKEN WITH EXPOSED INSULATION BROKEN WOOD ON TOP LAST SHELF IN THE KITCHEN MUST BE REPLACE. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: EXCESS DRY FOOD SPILLAGE UNDER CABINET ABOVE THE SPICE RACK AND EXCESS ENCRUSTED FOOD INSIDE THE MICROWAVE. INSTRUCTED TO CLEAN AND MAINTAIN

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: NO HOT WATER PROVIDED THROUGHOUT THE PREMISES. PRESENTLY HOT WATER THROUGHOUT IS 73.4F. EMPLOYEE WAS ABLE TO REPAIR CAUSE AT HOT WATER TANK,PRESENTLY HOT WATER BETWEEN 100F TO 110F THROUGHOUT. PRIORITY VIOLATION: 7-38-030(C)

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: NO HOT WATER PROVIDED THROUGHOUT THE PREMISES. PRESENTLY HOT WATER THROUGHOUT IS 73.4F. EMPLOYEE WAS ABLE TO REPAIR CAUSE AT HOT WATER TANK,PRESENTLY HOT WATER BETWEEN 100F TO 110F THROUGHOUT. PRIORITY VIOLATION: 7-38-030(C)

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.