Aroy Thai Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

OBSERVED RAW BEEF AND RAW CHICKEN STORED IN THE REFRIGERATOR ABOVE READY TO EAT FOODS LIKE HAM, SAUCES, ETC. INSTRUCTED FACILITY THAT ALL FOODS MUST BE STORED IN ORDER OF ASCENDING FINAL COOKING TEMPERATURE WITH READY TO EAT FOODS ON TOP AND RAW FOOD...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED 20 LIVE ANTS CRAWLING ON THE WATER STATION COUNTER. INSTRUCTED FACILITY TO REMOVE ALL PESTS, CLEAN AND SANITIZE SAID AREA AND UTENSILS, AND RECOMMENDED TO CONTACT A LICENSED PEST CONTROL PROVIDER FOR SERVICE-MAINTAIN. SERIOUS CITATION ISSUED...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

INSTRUCTED FACILITY TO STORE ALL MULTIUSE UTENSILS INVERTED AND TO MAINTAIN TO HELP PREVENT CONTAMINATION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED FOOD STORED IN PLASTIC GROCERY BAGS. INSTRUCTED FACILITY TO USE ONLY FOOD GRADE MATERIALS AND TO MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED THE INTERIOR PORTION OF THE ICE MACHINE WITH SLIGHT DIRT ACCUMULATION. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED THE FLOOR UNDER THE COOKING EQUIPMENT WITH GREASE AND FOOD DEBRIS ACCUMULATION. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

OBSERVED THE FAUCET KNOBS AND NECK EXTENDER TO BE LEAKING. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

EXHAUST HOOD, CUTTING BOARDS AND INTERIOR OF COOLER NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR NOT MAINTAINED IN PREP AREA AND BASEMENT INSTRUCTED TO REPLACE CRACKED FLOOR TILES IN PREP AREA AND DETAIL CLEAN UNDER EQUIPMENT, PERMIT ON SITE FOR FLOOR WORK TO BE STARTED,

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

SINK STOPPERS IN POOR REPAIR AT THREE COMPARTMENT SINK. INSTRUCTED TO REPLACE ALL BROKEN STOPPERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED CLUTTER INSIDE BASEMENT AREA, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOOR, AWAY FROM WALLS.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

FOODS INISDE COOLERS NOT PROPERLY LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

MULTI USE UTENSILS NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

EXHAUST HOOD, CUTTING BOARDS AND INTERIOR OF COOLER NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR NOT MAINTAINED IN PREP AREA. INSTRUCTED TO REPLACE CRACKED FLOOR TILES IN PREP AREA AND DETAIL CLEAN UNDER EQUIPMENT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

LIGHT COVERS IN PREP AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

SINK STOPPERS NOT IN GOOD CONDITION AT THREE COMPARTMENT SINK. INSTRUCTED TO REPLACE ALL BROKEN STOPPERS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES NOT MAINTAINING PROPER TEMPERATURE. INTERNAL TEMPERATURE OF REFRIGERATOR 46.4 F WHILE STORING POTENTIALLY HAZARDOUS FOODS. INSTRUCTED THAT COOLER MUST MAINTAIN 40 F OR BELOW. CRITICAL CITATION ISSUED 7 -38-005(A). "HELD FOR INSPECTION" TAG...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOODS DOES NOT MEET TEMPERATURE REQUIREMENT DURING ATORAGE, PREPARATION, AND SERVICE. FOUNF THE FOLLOWING FOODS IN COOLER STATED ABOVE: 6 LBS OF BEEF AT 48.0F-49.0F, 1 LB OF SQUID AT 51.0F, 5 LBS OF PORK AT 51.9F, 15 LBS OF POTS...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

FOODS INISDE COOLERS NOT PROPERLY LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

MULTI USE UTENSILS NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

EXHAUST HOOD, CUTTING BOARDS AND INTERIOR OF COOLER NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR NOT MAINTAINED IN PREP AREA. INSTRUCTED TO REPLACE CRACKED FLOOR TILES IN PREP AREA AND DETAIL CLEAN UNDER EQUIPMENT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

LIGHT COVERS IN PREP AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

SINK STOPPERS NOT IN GOOD CONDITION AT THREE COMPARTMENT SINK. INSTRUCTED TO REPLACE ALL BROKEN STOPPERS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

Foods inside coolers and freezers not labeled or dated. Instructed to label and date all foods not in original containers.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

Exhaust hood and filters, cooking equipment exterior, oven, deep fryer cabinet not cleaned. Instructed to detail clean, remove heavy grease build-up.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

Floor along wall base and behind equipment in prep area and storage room not cleaned. Instructed to detail clean daily.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Walls behind cooking equipment not cleaned. Instructed to detail clean daily.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Light not provided inside furnace room. Instructed to install light fixture.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

PREP FOODS INSIDE STORAGE COOLERS AND DRIED FOOD STORAGE CONTAINERS IN THE KITCHEN NOT LABELED; INSTRUCTED TO DATA/LABEL AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED BROKEN GASKETS ON DOORS OF TWO DOORS PREP REACH IN COOLER AND ONE DOOR REACH IN COOLER; INSTRUCTED TO REPLACE. ALSO CUTTING BOARDS IN POOR REPAIR, INSTRUCTED TO REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE AND MAINTAIN; COOLERS, FREEZER, COOKING EQUIPMENT, SHELVING UNITS, STORAGE SHELVES AND UPPER PANEL OF ICE MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DEBRIS/FOOD DEBRIS AND GREASE BUILD-UP ON FLOORS; MUST DETAIL CLEAN FLOORS; UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS IN THE KITCHEN, STORAGE AREAS AND BASEMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

GREASE AND DUST ON HOOD AND FILTERS ABOVE COOKING EQUIPMENT; INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED CLUTTER INSIDE THE BASEMENT; INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOOR, AWAY FROM WALLS.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT # 679610,DATED 3/14/12.#34-MUST CLEAN THE FLOOR ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT BASEMENT. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. #41-INSTRUCTED MANAG...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN AND SANITIZE THE FOLLOWING: INTERIOR OF THE ICE MACHINE; FAN GUARD OF THE 2 DOOR COOLER; CHOPPING BOARD ON TOP OF THE PREP COOLER AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST ELEVATE ALL ARTICLES/ITEMS ON THE FLOOR IN THE BASEMENT. TO PREVENT RODENT/INSECTS HARBORAGE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST CLEAN IN DETAIL THE WALLS ON THE PREP AREA. WALL VENT WITH DUST BUILD UP AND RUSTED INSIDE MENS WASHROOM. MUST REMOVE RUST, CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING:INTERIOR AND EXTERIOR SURFACES OF COOLERS,METAL SHELF WITH DRIED FOOD DEBRIS,ICE BUILD UP(ON TOP OF PREP COOLER),GAS PIPES BEHIND /SIDES OF COOKING EQUIPMENT WITH HEAVY GREASE BUILD UP,INTERIOR SURFACES OF...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT BASEMENT USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

INSTRUCTED MANAGER TO REMOVE UNNECESSARY ARTICLES AND CLUTTER STORED IN BASEMENT AND IN REAR AREA BY MOPSINK TO PREVENT RODENT AND INSECT HARBORAGE

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers.// ALL FOOD IN THE REFRIGERATION NEEDS TO BE DATES AND LABEL.ON SELF AND DRY STORAGE

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. POTS IN THE FOOD AREA NEEDS TO BE REMOVED OR NEEDS...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ALL CUTTING BOARDS NEEDS TO BE REPLACE DUE TO OPEN SEAMS. REMOVE ALL THE FOIL THAT IS BEING USED AS A COVER FOR SHELFS...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ALL THE SHELF AND DRY STORAGE NEED DETAIL CLEANING THE PIPES BEHIND THE COOKING EQUIPMENT AND INSIDE REACH IN UNIT NEE...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS UNDER AND AROUND ALL COOKING EQUIPMENT NEEDS DETAIL CLEANING, STOCK AREA, STORAGE SHELF,ALL FOOD NEEDS TO BE 6 INCH OFF THE FLOOR AN...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. REMOVE UNNECESSARY ARTICLES IN REAR STORAGE AREA BY MOP SINK

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment. ALL EMPLOYEES IN THE KITCHEN AREA NEEDS HAIR NET...