THAI THANK YOU RICE & NOODLES Fails Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED ONE EMPLOYEE IN PREP AREA WEARING ONE FOOD GLOVE.PICKED UP DROPPED FOOD ON FLOOR THROW IT TO GARBAGE,THAN PICKED UP COOKED TOFU AND RAW MEAT WITH SAME GLOVED HAND.OBSERVED EMPLOYEE NOT REMOVING GLOVES AFTER EACH TASK(HANDLING FOOD AND NON FOOD ITMES,LIKE OPEN AND CLOSE REACH-IN COOLERS(HANDLES ENCRUSTED WITH GRIME BUILD-UP,ETC.).EMPLOYEE AT FRONT AREA HANDLING CUSTOMERS, CASH REGISTER,INVOICES, THAN WALKS IN THE KITCHEN AND PICKS UP WITH BAREHAND FRESH LEAVES OF CONDIMENT AND PUT IT WITH FOOD. INFORMATION GIVEN ON HAND WASHING. FOOD HANDLERS MUST WASH HANDS AND CHANGE GLOVES AFTER ANY POSSIBLE CONTAMINATION. MANAGER DISCUSSED ISSUE WITH EMPLOYEE. PRIORITY VIOLATION 7-38-010.CITATION ISSUED.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HOT RUNNING WATER AT HANDWASH SINKS OF THE FRONT SERVICE AREA(COFFEE,ICE, SMOOTHIE,ETC). INSTRUCTED TO HAVE HOT(MININUM OF 100F) AND COLD RUNNING WATER AT ALL TIMES AT SAID SINK FOR PROPER HANDWASHING . PRIORITY VIOLATION #7-38-030(C) CITATION ISSUED

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED PREPARED TCS FOODS NOT PROPERLY DATE LABELED. MUST PROPERLY DATE LABELED FOODS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS ON ALL TCS FOODS(COOKED BEEF,CHICKEN,ETC).MANAGER HAD EMPLOYEE PROPERLY DATE FOOD. PRIORITY FOUNDATION VIOLATION:7-38-005. CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: DRY FOOD IN PLASTIC CONTAINERS MUST BE LABELED WITH COMMON NAME(FLOUR,SUGAR ETC)

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: A BUCKET WITH SANITIZE SOLUTION AND LINEN MUST BE PROVIDED AT PREP TABLES

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: KNIVES ARE STORED BETWEEN THE WALL AND THREE COMPARTMENT SINK,MUST PROVIDE KNIFE RACK

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED INTERIOR OF MICROWAVE WITH FOOD SPLATTERS,ALSO RUSTY AND METAL IS BUBBLED, UNSAFE UNIT MUST REPLACE AT FRONT PREP AREA.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TORN RUBBER GASKET INSIDE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE. NOTED ICE BUILD-UP INSIDE CHEST FREEZER AT THE KITCHEN PREP. INSTRUCTED TO DEFROST, CLEAN, 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ACCUMULATED GREASE AND FOOD DEBRIS ON WALLS, UTILITY CONNECTIONS AND EQUIPMENT SURFACES BEHIND COOKING LINE.MUST CLEAN AND MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN THE PIZZA PREP. MUST BE SMOOTH AND CLEANABLE SURFACE.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NOTED LEAKING FAUCET AT THE HAND WASH SINK OF THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN. ALSO NOTED A RUBBER TUBER ATTACHED TO THE FAUCET OF THE 3 COMPARTMENT SINK.REMOVED UPON MY REQUEST.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: GREASE TRAP FROM UNDER THE ONE COMPARTMENT SINK IS LEAKING AT BASE. INSTRUTED TO REPAIR. OBSERVED A PLASTIC BOTTLE USED HAS A SEALER FOR UNUSED PIPE.MUST CAP PROPERLY UNUSED PIPE FROM GREASE TRAP WHERE DISHMACHINE WAS REMOVE.

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: GREASE TRAP FROM UNDER THE ONE COMPARTMENT SINK IS LEAKING AT BASE. INSTRUTED TO REPAIR. OBSERVED A PLASTIC BOTTLE USED HAS A SEALER FOR UNUSED PIPE.MUST CAP PROPERLY UNUSED PIPE FROM GREASE TRAP WHERE DISHMACHINE WAS REMOVE.

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.