SIAM FOOD COMPANY Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: EXPIRED FOOD SERVICE MANAGERS SANITATION CERTIFICATE. HAS A SERV SAFE ISSUED SEPTEMBER 2022; INSTRUCTED TO OBTAIN A CITY CERTIFICATE OR VERIFICATION OF PAYMENT THROUGH RECIPROCITY. PRIORITY FOUNDATION CITATION ISSUED 7-38-012 ISSUED.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: NO CHEMICAL SANITIZER READING AT LOW TEMP DISH MACHINE AS REQUIRED; MUST PROVIDE AND MAINTAIN. PRIORITY CITATION 7-38-025 ISSUED. MACHINE TAGGED HELD FOR INSPECTION. INSTRUCTED TO MANUALLY WASH RINSE AND SANITIZE ALL DISHES AND UTENSILS.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED GROCERY BAGS BEING USED IN THE FREEZER FOR FOOD STORAGE; INSTRUCTED TO USE FOOD GRADE BAGS FOR FOOD STORAGE.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO CLEAN THE EXTERIOR SURFACES OF COOKING EQUIPMENT IN THE KITCHEN AND BOTTOM AREA OF FRYERS.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: THE WASHROOM DOORS ARE NOT SELF CLOSING AS REQUIRED; INSTRUCTED TO INSTALL SELF CLOSING DEVICES ON BOTH DOORS.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO CLEAN FLOORS UNDER AND AROUND KITCHEN EQUIPMENT. INSTRUCTED TO CLEAN WALLS AROUND AND BEHIND KITCHE EQUIPMENT.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT NEED CLEANING; INSTRUCTED TO CLEAN VENTS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOUND EXPIRED FOOD HANDLER TRAINING CERTIFICATES; INSTRUCTED TO HAVE ALL FOOD HANDLERS OBTAIN VALID FOOD HANDLER TRAINING CERTIFICATES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOUND EXPIRED FOOD HANDLER TRAINING CERTIFICATES; INSTRUCTED TO HAVE ALL FOOD HANDLERS OBTAIN VALID FOOD HANDLER TRAINING CERTIFICATES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.