SAIMAI THAI Fails Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: TCS FOOD AT IMPROPER TEMPERATURE: ROLLED UP DOUGH FILLED WITH RAW GROUND PORK AND SEASONING STORED INSIDE CHEST FREEZER AT TEMP OF 53.6F TO 55.4F. COLD FOOD MUST MAINTAIN 41F AND BELOW, AND FOOD STORED INSIDE THE CHEST FREEZER MUST MAINTAIN 0F OR BELOW. FOOD DISCARDED AND DENATURED.POUNDS 5, VALUE 40 PRIORITY VIOLATION: 7-38-005,CITATION ISSUED.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST STORE WIPING CLOTHS IN PREP AREAS IN A SANITIZER BUCKETS BETWEEN USES TO PREVENT CROSS-CONTAMINATION. INSTRUCTED TO MAINTAIN.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: REPAIR / REPLACE BROKEN DOOR LINER INSIDE CHEST FREEZER.ALSO, REPLACE BROKEN PLASTIC CONTAINERS STORED INSIDE THE CHEST FREEZER

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED CHLORINE CHEMICAL SANITIZING DISH MACHINE NOT PROPERLY DISPENSING CHLORINE SANITIZER WHILE DISHES WERE BEING WASHED. 0 PPM CHLORINE NOTED AFTER SEVERAL ATTEMPTS. INSTRUCTED TO USE THREE COMPARTMENT SINK: WASH, RINSE AND SANITIZE,100ppm. RECOMMEND USING TEST STRIPS TO CHECK SANITATION LEVELS DAILY. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED CHLORINE CHEMICAL SANITIZING DISH MACHINE NOT PROPERLY DISPENSING CHLORINE SANITIZER WHILE DISHES WERE BEING WASHED. 0 PPM CHLORINE NOTED AFTER SEVERAL ATTEMPTS. INSTRUCTED TO USE THREE COMPARTMENT SINK: WASH, RINSE AND SANITIZE,100ppm. RECOMMEND USING TEST STRIPS TO CHECK SANITATION LEVELS DAILY. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.