Jitlada Thai House Restaurant

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

VIEWED 3 LIVE ROACHES ON PREMISES WHICH ESTABLISHMENT IS TRYING TO MINIMIZE AT THIS TIME.

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

THE FOLLOWING NOT CLEAN- SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE, FOOD BUILD UP ENCRUSTED ON EXTERIOR OF OF ALL PREP AREA COOLERS/INSIDE ALL FREEZERS AND COOKING EQUIPMENT, FOOD BUILD UP ON SHELVES THROUGHOUT PREP AND DISHWASH AREA, FOOD BUILD UP ...

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

OBSERVED ACCUMULATED FOOD/GREASE BUILD UP ON FLOOR IN PREP AREA UNDER COOKING AND COOLING EQUIPMENT, OBSERVED CRACKS/CREVICES AT FLOOR BASE IN PREP/DISHWASH AREA, FOOD/DIRT BUILD UP ON FLOOR AT DRY STORAGE ROOM AND AROUND DISHMACHINE. INSTRUCTED MANA...

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

OBSERVED WATER STAINED CEILING TILES ABOVE DINING ROOM AND PREP/DISHWASH AREA, DUST BUILD UP AROUND CEILING VENTILATION AT DINING ROOM AND PREP/DISHWASH AREA, FOOD AND GREASE BUILD UP ON WALLS AT PREP AND DISHWASH AREA, CRACKS/CREVICES IN WALLS AT PR...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED LOW TEMPERATURE DISHMACHINE NOT MAINTAINED WHILE IN USE, 0 PPM CHLORINE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN LOW TEMPERATURE DISHMACHINE, MUST SANITIZE AT 100 PPM CHLORINE. CRITICAL VIOLATION 7-38-030.

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS

OBSERVED LIVE ROACHES AT THE FOLLOWING AREAS- FOUND 15 LIVE ROACHES INSIDE STAND UP REACH IN 2-DOOR COOLER AT STORAGE AREA, 15 LIVE ROACHES ON FLOOR IN PREP AREA UNDER WOK/COOKLINE, 10 LIVE ROACHES ON FLOOR/WALLS ADJACENT TO DISHMACHINE ALSO OBSERVED...

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

THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD DEBRIS INSIDE ALL REACH IN COOLERS, COOLERS DOOR CORNERS AND HINDGES/GASKETS, SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE, DIRT BUILD UP/DEAD ROACHES INSIDE CABINETS IN WASHROOMS, FOOD BUILD UP ENCRUS...

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

OBSERVED ACCUMULATED FOOD/GREASE BUILD UP ON FLOOR IN PREP AREA UNDER COOKING AND COOLING EQUIPMENT, OBSERVED CRACKS/CREVICES AT FLOOR BASE IN PREP/DISHWASH AREA, FOOD/DIRT BUILD UP ON FLOOR AT DRY STORAGE ROOM AND AROUND DISHMACHINE. INSTRUCTED MANA...

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

OBSERVED WATER STAINED CEILING TILES ABOVE DINING ROOM AND PREP/DISHWASH AREA, DUST BUILD UP AROUND CEILING VENTILATION AT DINING ROOM AND PREP/DISHWASH AREA, UNCLEAN CEILING LIGHT COVERS ABOVE PREP AND DISHWASH AREA, FOOD AND GREASE BUILD UP ON WALL...

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

FOUND ALL STORAGE RACKS ON PREMISES SOILED WITH FOOD DEBRIS AND DUST BUILDUP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

FOUND GREASE AND DUST BUILDUP AROUND THE EDGES OF THE CEILING VENT ABOVE THE FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTIAN CEILING VENTS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND PREP COOLER NOT ABLE TO MAINTAIN THE PROPER TEMPERATURE OF 40F OR LOWER. AMBIENT TEMPERATURE WAS 57.2F BY MY THERMOMETER AND 58F BY THEIR INTERNAL THERMOMETER. INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT MAINTAINS THE REQUIRED TEMPERATURE. FOOD...

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLOWING FOODS INSIDE OF THE PREP COOLER: PORK AT 59.3F, SHRIMP AT 54.1F, CHICKEN AT 51.2F, CHICKEN/PORK POTSTICKERS AT 62.7F. MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WO...

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

EVIDENCE OF ROACH ACTIVITY, FOUND 4 LIVE ROACHES AND 3 DEAD ROACHES ON TOP AND UNDERNEATH THE FOOD STORAGE RACK NEXT TO THE MOP SINK. INSTRUCTED TO CLEAN AND SANITIZE INFECTED AREAS. ADDITIONAL PEST CONTROL IS NEEDED TO MINIMIZE OR ELIMINATE ROACH AC...

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

FOUND ALL STORAGE RACKS ON PREMISES SOILED WITH FOOD DEBRIS AND DUST BUILDUP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

FOUND GREASE AND DUST BUILDUP AROUND THE EDGES OF THE CEILING VENT ABOVE THE FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTIAN CEILING VENTS.

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

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

FOUND LOW TEMPERATURE DISHMACHINE NOT PROPERLY SANITIZING.NO CHLORINE SANITIZER WAS OBSERVED AT FINAL RINSE FOR LOW TEMPERATURE DISHMACHINE, 0PPM ON TEST STRIP. MUST REPAIR SO THAT MAINTAINS A FINAL RINSE OF 100PPM CHLORINE. MUST USE 3-COMPARTMENT SI...

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

EVIDENCE OF ROACH ACTIVITY NOTED TWO LIVE ROACHES ON TOP AND UNDERNEATH COOKING EQUIPMENT IN KITCHEN FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZED COOKING EQUIPMENT. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE ROACH ACTIVIT...

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

PREVIOUS MINOR VIOLATIONS FROM 11/03/11, INSPECTION REPORT#519300 NOT CORRECTED.(33) DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT, INCLUDED INTERIOR OF DEEP FRYER (ALL HAVE EXTREMELY EXCESS OF GREASE.(34) DETAIL CLEAN FLOOR THROUGHOUT THE ...

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

MUST LABEL AND DATE COOKED ITEMS INSIDE PREP COOLERS.

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

MUST SEAL OPENINGS INTO WALL IN FRONT FOOD AREA NEXT TO ICE MACHINE. AND WALL IN DISHWASH AREA. WATER DEMAGED CEILING TILES IN REAR PREP AREA AND DINING AREA MUST REPLACE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETER AT MILK COOLER LOCATED IN FRONT FOOD STORAGE AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.

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.PROVIDE A RACK FOR PROPER STORE CUTTING BOARD,DO NOT STORE THEM ON FLOOR OR TOO CLOSE TO FLOOR. PROVIDE A SPLASH GUARD A...

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. PROVIDE COVERS / LIDS FOR ALL FULL WATER PITCHERS THAT ARE STORED IN PUBLIC VIEW, AND TO BE SERVED WATER TO PUBLIC

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. DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,INCLUDED INTERIOR OF DEEP FRYER(ALL HAVE EXTREMELY EXCESS OF G...

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. DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES SPECIALLY UNDER AND AROUND COOKING EQUIPMENT(SCRAPE THE EXCESS BUILD-UP OF FOOD DEBRIS AND GREAS...

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...

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..REPAIR OR REPLACE BROKEN INTERIOR LINER OF WHITE CHEST FREEZER LID

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.DETAIL CLEAN INTERIOR OF DEEP FRYER,PIPE BEHIND COOKING EQUIPMENT, SIDE OF COOKING EQUIPMENT AND UNDER THE HOOD(GREASE B...

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

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.PERSONAL ITEMS MUST BE STORED AWAY FROM FOOD AND FOOD...

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

All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.TOFU STORE IN DISPLAY PREP COOLER AT TEMP OF 46.6F;47.4F;AND 48F.ALSO FOUNDSPRING ROLLS FILLED WITH COOKED SPINACH AT TEMP OF 54....

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.N...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.OUTSIDE GARBAGE AREA NOT MAINTAINED.GARBAGE AREA IS LOCATED IN ENCLOSED GARAGE AREA, HOWEVER WASTE OIL CONTAINER HAS...

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.REPAIR OR REPLACE BROKEN INTERIOR LINER OF WHITE CHEST FREEZER LID

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.DETAIL CLEAN INTERIOR OF DEEP FRYER,PIPE BEHIND COOKING EQUIPMENT, SIDE OF COOKING EQUIPMENT AND UNDER THE HOOD(GREASE B...

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

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.PERSONAL ITEMS MUST BE STORED AWAY FROM FOOD AND FOOD...