THAI LAGOON RESTAURANT Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS BEING STORED AT IMPROPER TEMPERATURES. OBSERVED TWO CONTAINERS OF COOKED NOODLES STORED AT IMPROPER TEMPERATURES WITH INTERNAL TEMPERATURE RANGING FROM 50.4F TO 54.9F. MANAGER IMMEDIATELLY AND VOLUNTARY DISCARDED 30LBS OF FOOD WORTH $30. CRITICAL VIOLATION 7-38-005(A)

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS HAVE NOT BEEN CORRECTED FROM 7/18/16 NOTED ASSORTED FOOD ITEMS INSIDE COOLERS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME, PREPARED BY DATE AND/OR USED BY DATE....NOTED FOOD ITEMS STORED IN GROCERY BAGS INSIDE CHEST FREEZER. INSTRUCTED TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE. 32 NOTED KNIVES STORED BETWEENS WALLS AND SINK AND SERVICE COOLER. INSTRUCTED TO PROPERLY AND STORE ALL KNIVES IN A KNIFE RACK. 34 INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE ESPECIALLY UNDERNEATH COOKING EQUIPMENT WITH GREASE ON THE FLOOR AND BEHIND CHEST FREEZERS. 35 NOTED GREASE ACCUMULATION OF WALLS AT THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN....MUST ALSO CLEAN THE HOOD OF STOVE WITH GREASE AND DIRT. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RUSTY SHELVING INSIDE FRONT 3-DOOR REACH-IN COOLER AND BOTTOM OF PREP SHELVING IN KITCHEN FOOD PREP AREA. MUST REPAINT OR REPLACE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED A FEW BURNT OUT LIGHTS ABOVE FOOD STORAGE SHELVING IN KITCHEN FOOD PREP AREA. MUST REPAIR/REPLACE.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: STOPPERS NEEDED AT THE 3COMPARTMENT SINK LOCATED IN KITCHEN FOOD PREP AREA. MUST PROVIDE AND MAINTAIN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: VISIBLE AND WORKING THERMOMETER NEEDED INSIDE 2-DOOR PREP COOLER. MUST PROVIDE AND MAINTAIN. INSTRUCTED TO PROVIDE STEAM THERMOMETERS TO MONITOR FOOD TEMPERATURES.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: VISIBLE AND WORKING THERMOMETER NEEDED INSIDE 2-DOOR PREP COOLER. MUST PROVIDE AND MAINTAIN. INSTRUCTED TO PROVIDE STEAM THERMOMETERS TO MONITOR FOOD TEMPERATURES.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.