HANDS ON THAI & SUSHI.

NO EMPLOYEES HEALTH POLICY. INSTRUCTED TO PROVIDE. NO CITATION ISSUED PRIORITY FOUNDATION 7-38-010

FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES OR KIT. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

INSTRUCTED TO PROVIDE HAND WASHING SIGNAGE AT ALL HAND SINK.

4-501.114 (F:3 & 4) FOUND LOW TEMPERATURE DISHMACHINE FINAL SANITIZING RINSE AT 0 PPM CHLORINE CONCENTRATION. INSTRUCTED TO FIX. DISHMACHINE TAGGED 'HELD FOR INSPECTION' INSTRUCTED NOT TO USE UNTIL REPAIRED. INSTRUCTED MANAGER, A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). (CORRECTED ON SITE - SERVICE TECHNICIAN ARRIVED AND REPAIRED THE SAID DISHMACHINE - NOW AT 100 PPM CHLORINE CONCENTRATION) PRIORITY VIOLATION 7-38-025 CITATION ISSUED

INSTRUCTED TO PROVIDE PROPER LABEL AND DATE MARKING OF TCS FOODS STORED OVER 24 HOURS INSIDE ALL COOLERS (7 DAYS FROM PREPARATION DATE HELD OVER 24 HOURS). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

FOUND NO CONSUMER ADVISORY ON DISCLOSURE POSTED AND ON MENUS FOR RAW/UNDERCOOKED FOODS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.

INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE PREP COOLERS, REACH-IN COOLERS AND INSIDE WALK-IN COOLER. MUST USE FOOD GRADE BAGS.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION.

INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS FOR 3 COMPARTMENT SINK IN REAR PREP/COOKING AREA.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL COOKING EQUIPMENT (STOVE, FRYERS ETC) WITH EXCESSIVE GREASE ACCUMULATION, EXTERIOR TOP SURFACES OF GREASE BOX UNDERNEATH 3 COMPARTMENT SINK WITH RUST AND GREASE BUILD UP.

INSTRUCTED TO PROVIDE BACKFLOW PREVENTER DEVICE FOR ICE MACHINE IN FRONT PREP AREA.

INSTRUCTED TO REPAIR FAUCET NECK (RIGHT SIDE) WITH HEAVY WATER LEAK AT 3 COMPARTMENT SINK IN REAR PREP/COOKING AREA.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS ESPECIALLY UNDER AND AROUND COOKING EQUIPMENT WITH EXCESSIVE GREASE AND DRIED FOOD DEBRIS ACCUMULATION, UNDER AND AROUND 3 COMPARTMENT SINK AND FLOORS THROUGHOUT REAR STORAGE AREA WITH DRIED FOOD DEBRIS.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS WITH GREASE AND HEAVY DUST ACCUMULATION ABOVE COOKING EQUIPMENT.

ALL CLEANING EQUIPMENT (MOPS, BROOMS ETC) MUST BE STORED OFF THE FLOOR.

INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES, EMPTY PLASTIC GALLONS, IN PREP/COOKING AREA AND IN FRONT AND REAR STORAGE AREA. USABLE ITEMS (FOOD AND NON FOOD) ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING AND TO PREVENT PEST HARBORAGE.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH EXCESSIVE GREASE ACCUMULATION AROUND PREP/COOKING AREA.

INSTRUCTED TO REPLACE INOPERABLE LIGHTBULB INSIDE 2 DOOR REACH-IN FREEZER IN REAR PREP/COOKING AREA.

FOUND NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING.

FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE ON TOP OF PREP TABLE. INTERNAL TEMPERATURE OF THE FOLLOWING FOOD PRODUCTS: COOKED BREADED SHRIMP AT 54.6F, CHICKEN AT 49.0F, COOKED BREADED SWEET POTATOES AT 50.0F, COOKED BREADED CRABS AT 54.2F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $60.00, TOTAL WEIGHT 10 LBS. CRITICAL VIOLATION 7-38-005 (A)

OBSERVED FOOD HANDLER IN FOOD PREP AREA NOT PRACTICING GOOD HYGIENIC PRACTICES, NOT WASHING HANDS WEARING GLOVES, EATING, TOUCHING GARBAGE CONTAINER, THEN TOUCHED HER NOSE WITH THE SAME GLOVES, THEN PICK-UP FOOD FROM FREEZER INTO FRYER USING THE SAME GLOVES. INSTRUCTED MANAGEMENT ALL FOOD HANDLER MUST MAINTAIN A HIGH DEGREE OF PERSONAL CLEANLINESS AND CONFORMS HYGIENIC PRACTICES (WASHING HANDS AND CHANGING GLOVES AT EVERY TASK DURING FOOD PREPARATION). CRITICAL VIOLATION 7-38-010 (B)

INSTRUCTED TO CLEAN AND REPAINT EXTERIOR SURFACES OF GREASE BOX WITH RUST ACCUMULATION UNDERNEATH 3 COMPARTMENT SINK.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF 3 COMPARTMENT SINK, PREP TABLE AND SHELF, STORAGE RACKS INSIDE WALK-IN COOLER AND IN FRONT COUNTER AND COUNTER SHELVES.

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE AROUND FOOD PREP/COOKING AREA INCLUDING WALLS BEHIND 3 COMPARTMENT SINK.--------MUST CLEAN AND MAINTAIN LIGHT SHIELD WITH DEAD INSECTS ABOVE REAR PREP AREA.

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.

INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ARTICLES AND REORGANIZE FRONT AND REAR PREP/STORAGE AREA. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

Label and date all food containers with ready to eat potentially hazardous foods inside the wall in cooler and maintain. Also all bulk dry food containers must have a label.

Must re caulk along the splash guard of the 3 compartment sink, (with black moldy like substance)and maintain. Found frozen foods stored on a grocery bags. Must replace with food grade storage bags. Must install a physical barrier in the entrance going to the prep area to protect the food from any contamination and prevent customer to enter to the prep area.

Clean in detail the mop sink and maintain.

Clean in detail the floor behind the coolers, around the water heater, under the 3 compartment sink, along the wall base all corner and thru-out the prep/kitchen area and maintain. Elevate all boxes of foods, food containers inside the walk in cooler 6" off the floor and all food supply in the rear prep area, must be elevated off the floor.

Filter on the hood above the wok station with grease build-up. Must clean, remove grease and maintain.

Observed manager preparing sushi, not wearing hair restrain. Instructed to wear hair restraint.

All wiping cloth must be stored on a bucket with sanitizing solution.(Not all over the chopping board and prep table).

Found utensil (bowl) stored inside rice. Must remove. All utensils must be stored outside food, in a clean container (or may use scoop with handle outside of food). Must maintain.

Found excessive dust build up on floor near back door (in kitchen) near dishwasher. Must remove and detail clean. Must maintain same.

Found items stored on the floor in the front corner of dining room/ front prep area. Must elevate all items at least 6 inches from the floor to allow proper cleaning. Must maintain.

Found ice scoop improperly stored with handle in the ice (in ice machine). Instructed must stored with handle outside ice, or in a separate clean container. Must maintain.

Facility has 2 compartment sink, in front area, designated as a hand washing sink. Facility must either provide appropriate splash guard in between sink basins, or replace sink to a design designated for hand washing (or can remove sink). Critical violation. 7-38-030.

Found raw wood surfaces under front counter. Instructed all raw wood must be sealed or painted. All surface must be smooth and easily cleanable. Must maintain.

Must provide self closing mechanism for kitchen door directly across from restroom.