SIAM NOODLES AND RICE Passes Health Inspection - Chicago Restaurant

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOUR-FIVE FOOD ITEMS NOT COVERED STORED IN THE DEEP FREEZER CHEST IN THE REAR FOOD PREP AREA AND THE DRY GOOD/FOOD STORAGE AREA. INSTRUCTED TO COVER SAID FOOD ITEMS AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED A BIG CUTTING BOARD STORED STANDING UP ON THE FLOOR BETWEEN THE LOW-TEMPERATURE DISHWASHING MACHINE AND THE DRAIN BOARD OF THE THREE-COMPARTMENT SINK. INSTRUCTED TO STORE SAID CUTTING BOARD AND MAINTAIN IT PROPERLY.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE MICROWAVE ELEVATED WITH A BEVERAGE CRATE. INSTRUCTED TO ELEVATE SAID EQUIPMENT ON A SMOOTH AND EASILY CLEANABLE SURFACE AND MAINTAIN.

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 COOKING UTENSILS (CUTTING BOARD) NOT ABLE TO BE SUBMERGED INTO THE COMPARTMENTS OF THE THREE-COMPARTMENT SINK. INSTRUCTED TO PROVIDE PROCEDURES ON HOW THE FACILITY WILL PROPERLY WASH, RINSE, AND SANITIZE SAID AND EQUIPMENT THAT'S NOT ABLE TO BE SUBMERGED IN THE COMPARTMENTS OF THE THREE-COMPARTMENT SINK.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED GREASE BUILD-UP AND OLD GREASE DROPLETS ON THE VENTILATION HOOD AND ITS SPRINKLER SYSTEM ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN SAID VENTILATION HOOD.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED GREASE BUILD-UP AND OLD GREASE DROPLETS ON THE VENTILATION HOOD AND ITS SPRINKLER SYSTEM ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN SAID VENTILATION HOOD.

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.