BAISI THAI.

NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 25LBS OF RAW FISH AT 57-62 DEGREES F, 10LBS OF RAW SHRIMP AT 53.2 DEGREES F AND 3LBS OF SUSHI AT 57.2-82.2 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A

HAND WASHING FACILITIES NOT PROPERLY MAINTAINED. NOTED TWO HAND SINKS IN THE MAIN PREP AREA COMPLETELY CLOGGED AND UNABLE TO DRAIN WASTE WATER. MUST REPAIR SINKS TO ALLOW FOR PROPER WASTE WATER DISPOSAL. ALSO NO SOAP AND PAPER TOWELS AT THE HAND SINK ON THE LEFT SIDE OF THE MAIN PREP AREA. MUST PROVIDE SOAP AND PAPER TOWELS AT ALL HAND WASHING FACILITIES. CRITICAL CITATION ISSUED 7-38-030

FOOD NOT PROPERLY PROTECTED DURING STORAGE. NOTED WASTE WATER FROM FAN IN THE WALK IN COOLER DRIPPING ONTO PINEAPPLES STORED BELOW. INSTRUCTED MANAGER TO DISCARD PINEAPPLES AND TO REPAIR LEAK. ALSO NOTED A KNIFE, A CUTTING BOARD, BOTTLES OF JUICE, AND CONTAINERS OF FRUIT BEING STORED INSIDE CONSUMABLE ICE BEHIND THE BAR. INSTRUCTED MANAGER TO DISCARD ICE AND PROPERLY PROTECT DURING STORAGE. SERIOUS CITATION ISSUED 7-38-005A

NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 40 LIVE SMALL FLIES RESTING ON WALLS AND CEILINGS IN THE FRONT FOOD SERVICE HALLWAY, THE REAR HALLWAY NEAR EMPLOYEE LOCKERS, ABOVE THE DISH MACHINE, IN THE BAR AREA,IN THE 2ND FLOOR STORAGE AREA AND THROUGHOUT PREMISES. MUST REMOVE INSECTS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020

MUST PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS.

NOTED BROKEN SLIDING DOORS TO THE SUSHI REACH IN DISPLAY COOLER. MUST REPAIR. MUST PROVIDE COVERS FOR ALL CONSUMABLE ICE BINS IN SERVICE STATIONS AND BEHIND THE BAR.

MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF MICROWAVES,FRYERS AND COOLERS. ALSO DETAIL CLEAN THE VENTILATION HOODS ABOVE COOKING EQUIPMENT. DETAIL CLEAN THE INTERIOR AND EXTERIOR OF SINKS IN THE PREP AND DISHWASHING AREAS AND REMOVE FOOD DEBRIS. ALSO CLEAN THE TOILET AND SINK IN THE EMPLOYEE WASHROOM.

MUST DETAIL CLEAN FLOORS UNDER THE DISH MACHINE, UNDER SINKS, BEHIND THE BAR AREA, UNDER THE WOK STATION, UNDER REFRIGERATION UNITS AND THROUGHOUT AS NEEDED.

MUST DETAIL CLEAN OVERHEAD VENT COVERS THROUGHOUT PREP AND SERVICE AREAS AS NEEDED. ALSO REPLACE STAINED CEILING TILES IN PREP AND SERVICE AREAS. DETAIL CLEAN WALLS IN SERVICE AREAS, UNDER THE DISH MACHINE, UNDER SINKS, UNDER THE WOK STATION AND THROUGHOUT WHERE NEEDED.

REPLACE THE BROKEN LIGHT SHIELD ABOVE THE BULK FOOD ITEM CONTAINERS.

NO HOT OR COLD RUNNING WATER AT THE 2 COMPARTMENT SINK. MUST RESTORE.

MINIMIZE CLUTTER IN THE 1ST FLOOR OFFICE/LIQUOR STORAGE AREA,IN THE 2ND FLOOR STORAGE AREA AND IN THE EMPLOYEE BELONGINGS STORAGE AREA. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

PROPERLY STORE WASH CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES.OBSERVED COOKS LINE COOLER WITH AN AMBIENT TEMPERATURE OF 56.3F WITH FOOD SUCH AS COOKED CHICKEN AT 48.2F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 40F OR BELOW AND C.D.P.H. CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-005(A). CITATION #H000090522.

OBSERVED APPROXIMATELY 5 LBS COOKED SUSHI RICE USED TO MAKE READY TO EAT SUSHI ROLLS AT 70.1F IN CONTAINER AT SUSHI PREP STATION. ESTABLISHMENT HAS NO DOCUMENTATION FOR TESTING OF SUSHI RICE FOR PROPER PH LEVEL. RICE DISCARDED. INSTRUCTED TO OBTAIN SUCH DOCUMENTATION AND TESTING OF SUSHI RICE. ALSO OBSERVED THE FOLLOWING FOODS HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLER. APPROXIMATELY 10 LBS CUT VEGETABLES AT 54.3F, 1 LB COOKED TOFU AT 54.1F, COOKED CHICKEN AT 48.2F. ALL FOOD DISCARDED.MANAGEMENT STATES THE ESTIMATED VALUE TO BE $500.00. CRITICAL CITATION ISSUED 7-38-005(A). CITATION #H000090522.

OBSERVED THE FOLLOWING CROSS CONTAMINATION. SUSHI PREP COOK USING DIRTY TOWEL TO WIPE OFF SUSHI PREP KNIFE ON COOKS LINE. INSTRUCTED TO PROVIDE A CLEAN CONTAINER WITH SANITIZING SOLUTION FOR ALL WIPING CLOTHS ON COOKS LINE. ALSO OBSERVED SUSHI PREP COOK LEAVE COOKS LINE, WASH HANDS AND ARMS INSIDE KITCHEN THREE COMPARTMENT SINK WITHOUT SOAP OR USING TOWEL, THEN RE-ENTER SUSHI PREP LINE AND PREPARED FOODS. REVIEWED GOOD HYGIENIC PRACTICES WITH MANAGEMENT. CRITICAL CITATION ISSUED 7-38-005(A). CITATION #H000090523.

OBSERVED APPROXIMATELY 30 TO 40 SMALL FLIES THROUGHOUT DISH MACHINE AREA, THREE COMPARTMENT SINK AND REAR PREP AREA. INSTRUCTED TO HAVE PEST CONTROL CO. SERVICE FOR FLIES AND REMOVE ALL MOIST ORGANIC MATERIALS IE: DIRTY LINEN TOWELS HANGING THROUGHOUT ALL AREAS TO DRY AND CLEAN ALL DIRTY FLOOR DRAINS FOUND WITH FOOD DEBRIS. SERIOUS CITATION ISSUED 7-38-020. CITATION #H000090523.

EXCESSIVE GREASE ON SHELVING UNDER GRILL ON SUSHI PREP COOKS LINE. MUST CLEAN AND MAINTAIN. BROKEN/MISSING DOOR HANDLE AT EMPLOYEE WASHROOM. MUST REPLACE/REPAIR.

DIRTY INTERIOR OF UNUSED COOLERS IN REAR KITCHEN MUST BE STORED CLEAN.

ALL STORED ITEMS UNDER FRONT BAR THREE COMPARTMENT SINK MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.

MOLDY WALL CAULKING AT KITCHEN THREE COMPARTMENT SINK. MUST REPLACE.

HOT WATER BEHIND BAR AT THE EXPOSED HAND SINK AND THE THE THREE COMPARTMENT SINK DOES NOT TURN OFF. MUST REPAIR. WATER LEAKING FROM COOLER BEHIND BAR ONTO THE FLOOR. MUST REPAIR. INTERIOR OF ALL EXPOSED HAND SINKS DIRTY. MUST CLEAN AND MAINTAIN. BROKEN "OUT OF ORDER" URINAL IN EMPLOYEE WASHROOM. MUST REPAIR AND MAINTAIN.

ALL EMPLOYEES IN FOOD PREP AREAS HANDLING AND PREPARING FOODS MUST WEAR HAT/HAIR RESTRAINT.

FOUND FRUIT ACTIVITY AT PREMISES. OBSERVED ABOUT 25 FRUIT FLIES BY DISHMACHINE AREAS. SERIOUS VIOLATION. CITATION ISSUED.

FOUND BULK FOOD NOT LABELED.(FLOUR, SUGAR, ETC.)

FOUND FLOORS NOT CLEAN AT DISHWASHING AREAS.

FOUND CLUTTER AT DRY STORAGE AREAS THAT MUST BE REMOVED.OLD CONTAINERS.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. SUSHI CASE AT IMPROPER AIR TEMPERATURE OF 45.9 DEGREES. MUST MAINTAIN 40 DEGREEES OR BELOW AT ALL TIMES. CASE IS BEING TAGGED HELD FOR INSPECTION AT THIS TIME. WHEN CORRECTED CNTACT CDPH VIA FAX 312-746-4240.

All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. THE FOLLOWING POTENTIALLY HAZARDOUS FOODS DISCARDED FOR IMPROPER TEMPERATURE: SUSHI FISH 44.6 - 49.4 DEGREES, SUSHI ROLLS 57.3 DEGREES TOTAL VALUE $140.00 15 LBS

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. FOUND HANDSINK IN PREP AREA WITH WATER TURNED OFF AT THE BOTTOM. INSTRUCTED MANAGER TO MAINTAIN SINK WITH HOT AND COLD RUNNING WATER AT ALL TIMES.

Adequate and convenient hand washing facilities shall be provided for all employees. FOUND EMPLOYEE WASHROOM WITH NO SOAP OR PAPER TOWELS TO PROPERLY WAS HANDS. INSTUCTED MANAGER TO HAVE SOAP AND TOWELS AT ALL TIMES. FILL AND MAINTAIN.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED FRUIT FLY AND DRAIN FLY ACTIVITY. FRUIT FLIES WERE NOTED AT DISH AREA AND STORAGE AREA. (10-12 FLIES) DRAIN FLIES NOTED IN EMPLOYEE WASHROOM AND SIDE SERVER AREA. INSTRUCTED TO CLEAN ALL AREAS AND CONTACT PEST CONTROL FOR SERVICE.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NEW CUTTING BOARDS NEEDED AT SUSHI AREA. MUST CORRECT AND MAINTAIN.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD-UP. MUST CLEAN AND MAINTAIN.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS AND CEILINGS IN NEED OF CLEANING TO REMOVE ALL GREASE, FOOD SPLATTER AND DUST. MUST CLEAN AND MAINTAIN.

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. EMPLOYEE WASHROOM IN NEED OF CLEANING TO REMOVE BUILD-UP AND ODORS. MUST CLEAN AND MAINTAIN.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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 and Regulations of the Board of Health. LEAK AT 3-COMPARTMENT BAR SINK IN NEED OF REPAIR AT P-TRAP AND AT FAUCET. MUST CORRECT AND MAINTAIN. LEAK AT CONDENSOR UNIT IN WALK-IN COOLER MUST BE REPAIRED. ALL ICE BUILD-UP MUST BE REMOVED. VENTILATION UNIT ABOVE COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE GREASE BUILD-UP.