PASS
Risk 1 (High)
SAIMAI THAI Passes Health Inspection - Chicago Restaurant
May 19, 2021
Canvass
License #2298459
4
Total Violations
2
Major
2
Minor
Violations Cited by Chicago Health Inspector
4
Violation #36
MINOR
Violation Details
THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETERS WITHIN COOLERS. ALL COOLERS NEED THERMOMETERS AT ALL TIMES.
Why This Matters
Inadequate lighting prevents detection of contamination and pests.
Food Code Requirement
Adequate protected lighting required in all areas.
Specific Requirements
50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.
CDPH Food Code: Section 6-303.11
Violation #37
MAJOR
Violation Details
FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL SPICES ON THE COOKING LINE NEED TO BE LABELED.
Why This Matters
Missing allergen labeling can cause severe allergic reactions.
Food Code Requirement
All food properly labeled with required information.
Specific Requirements
Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.
CDPH Food Code: Section 3-202.18
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED SPLASH GUARDS NEEDED ON FRONT AND REAR HAND SINKS TO PROTECT ADJACENT PREP TABLES FROM CONTAMINATION. INSTALL AND MAINTAIN. OBSERVED DINING ROOM BEING USED FOR DRY FOOD STORAGE AND NOT BEING USED FOR PATRONS AT THIS TIME. ALL DRY GOODS MUST BE STORED AT LEAST 6 INCHES OFF THE FLOOR AND AWAY FROM WALLS.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED SPLASH GUARDS NEEDED ON FRONT AND REAR HAND SINKS TO PROTECT ADJACENT PREP TABLES FROM CONTAMINATION. INSTALL AND MAINTAIN. OBSERVED DINING ROOM BEING USED FOR DRY FOOD STORAGE AND NOT BEING USED FOR PATRONS AT THIS TIME. ALL DRY GOODS MUST BE STORED AT LEAST 6 INCHES OFF THE FLOOR AND AWAY FROM WALLS.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection