MANEETHAI RESTAURANT.

OBSERVED RAT DROPPINGS IN THE FOLLOWING AREAS. 5 DROPPINGS INSIDE CABINET DRAWER AT FRONT COUNTER AND UNDER SMALL THREE COMPARTMENT SINK. 10 DROPPINGS ALONG BASEBOARD THROUGHOUT LARGE DRY STORAGE ROOM NEXT TO WASHROOMS. 2 DROPPINGS IN KITCHEN STORAGE AREA. 5 BEHIND TALL REACH-IN COOLERS. 3 INSIDE TO GO STORAGE CLOSET. 3 BEHIND BOX FREEZER. 10 INSIDE GREASE TRAP CLOSET. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE ALL AREAS AND SEAL ALL HOLES ALONG BASEBOARDS. SERIOUS VIOLATION 7-38-020.

OUTSIDE GREASE RECEPTACLES FOUND WITHOUT LIDS AND OPEN EXPOSED GREASE. CARDBOARD AND WOOD DEBRIS ON GROUND SURROUNDING GARBAGE CONTAINERS AND OVER FLOWING CONTAINER UNABLE TO CLOSE LID. MUST PROVIDE TIGHT FITTING LID FOR GREASE CONTAINERS, REMOVE ALL DEBRIS ON THE GROUND AND OVERFLOWING GARBAGE. SERIOUS VIOLATION 7-38-020.

PREVIOUS MINOR VIOLATIONS FROM 2-11-14 NOT CORRECTED. #33-CLEAN AND SANITIZE ALL SHELVES, COOKING EQUIPMENT, PREP TABLES, SINKS, COOLERS, FREEZERS. #34-CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. CLEAN AND SANITIZE FLOORS ALONG WALL BEHIND COOKING EQUIPMENT, ALONG WALLS IN STORAGE CLOSET, UNDER SHELVES IN DRY STORAGE AREA AND IN OFFICE NEAR TRASH CAN.#35- SEAL OPENINGS IN WALLS IN SUSHI PREP AREA. SEAL ALL OPENINGS IN WALLS AND CEILINGS, AROUND PIPE FITTINGS, ALONG BASEBOARDS IN ALL AREA.#41- MUST STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE ALL STOCK OFF FLOOR IN PREP AND STORAGE AREAS.#36-PROVIDE LIGHT SHIELDS OR SHATTERPROOF LIGHT BULBS IN DRY STORAGE AREA. SERIOUS VIOLATION 7-42-090.

ALL BULK FOOD CONTAINERS MUST BE LABELED.

MUST NOT STORE FOOD CUTTING BOARD ABOVE THE MOP SINK. MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS. MUST USE WASHABLE CONTAINERS OR PROVIDE FOOD GRADE DISPOSABLE BAGS.

MUST INSTALL SPLASH GUARDS ON BOTH SIDES OF THE FRONT SUSHI PREP EXPOSED HAND SINK. ALL RAW WOODEN SHELVING THROUGHOUT THE KITCHEN MUST BE PAINTED OR SEALED. MUST NOT USE CARD BOARD AS LINER FOR SHELVING THROUGHOUT AND MUST NOT USE CLOTH TOWELS AS LINERS INSIDE COOLERS.

EXCESSIVE GREASE INSIDE EXHAUST HOOD DRIPPING DOWN. MUST CLEAN AND MAINTAIN.

FLOORS THROUGHOUT FRONT PREP AND KITCHEN WITH DAMAGED, MISSING TILES WITH RAW EXPOSED WOOD. MUST REPLACE/REPAIR ALL DAMAGED TILES AND MAKE FLOORS THROUGHOUT SMOOTH AND CLEANABLE.

METAL WALLS INTERIOR AND EXTERIOR OF EXHAUST HOOD RUSTY AND IN POOR REPAIR WITH HOLES AND PEELING METAL. MUST REPAIR TO MAKE SMOOTH AND CLEANABLE. REMOVE ALL RUST.

MUST PROVIDE STOPPERS FOR ALL COMPARTMENTS OF BOTH THREE COMPARTMENT SINKS. MUST PROVIDE A BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE.

MUST PROVIDE AN INTERNAL THERMOMETER FOR THE SUSHI DISPLAY COOLER.

EMPLOYEES MUST NOT STORE THEIR PERSONAL BELONGINGS IN FOOD PREP OR FOOD CONTACT AREAS.

NO COLD WATER AT THE FRONT SUSHI PREP EXPOSED HAND SINK. HOT WATER ONLY. MUST PROVIDE HOT AND COLD RUNNING WATER. SOAP AND PAPER TOWELS AT ALL TIMES.CRITCAL VIOLATION 7-38-030.

OBSERVED RAT DROPPINGS IN THE FOLLOWING AREAS. 5 DROPPINGS INSIDE CABINET DRAWER AT FRONT COUNTER AND UNDER SMALL THREE COMPARTMENT SINK. 10 DROPPINGS ALONG BASEBOARD THROUGHOUT LARGE DRY STORAGE ROOM NEXT TO WASHROOMS. 2 DROPPINGS IN KITCHEN STORAGE AREA. 5 BEHIND TALL REACH-IN COOLERS. 3 INSIDE TO GO STORAGE CLOSET. 3 BEHIND BOX FREEZER. 10 INSIDE GREASE TRAP CLOSET. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE ALL AREAS AND SEAL ALL HOLES ALONG BASEBOARDS. SERIOUS VIOLATION 7-38-020.

OUTSIDE GREASE RECEPTACLES FOUND WITHOUT LIDS AND OPEN EXPOSED GREASE. CARDBOARD AND WOOD DEBRIS ON GROUND SURROUNDING GARBAGE CONTAINERS AND OVER FLOWING CONTAINER UNABLE TO CLOSE LID. MUST PROVIDE TIGHT FITTING LID FOR GREASE CONTAINERS, REMOVE ALL DEBRIS ON THE GROUND AND OVERFLOWING GARBAGE. SERIOUS VIOLATION 7-38-020.

PREVIOUS MINOR VIOLATIONS FROM 2-11-14 NOT CORRECTED. #33-CLEAN AND SANITIZE ALL SHELVES, COOKING EQUIPMENT, PREP TABLES, SINKS, COOLERS, FREEZERS. #34-CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. CLEAN AND SANITIZE FLOORS ALONG WALL BEHIND COOKING EQUIPMENT, ALONG WALLS IN STORAGE CLOSET, UNDER SHELVES IN DRY STORAGE AREA AND IN OFFICE NEAR TRASH CAN.#35- SEAL OPENINGS IN WALLS IN SUSHI PREP AREA. SEAL ALL OPENINGS IN WALLS AND CEILINGS, AROUND PIPE FITTINGS, ALONG BASEBOARDS IN ALL AREA.#41- MUST STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE ALL STOCK OFF FLOOR IN PREP AND STORAGE AREAS.#36-PROVIDE LIGHT SHIELDS OR SHATTERPROOF LIGHT BULBS IN DRY STORAGE AREA. SERIOUS VIOLATION 7-42-090.

ALL BULK FOOD CONTAINERS MUST BE LABELED.

MUST NOT STORE FOOD CUTTING BOARD ABOVE THE MOP SINK. MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS. MUST USE WASHABLE CONTAINERS OR PROVIDE FOOD GRADE DISPOSABLE BAGS.

MUST INSTALL SPLASH GUARDS ON BOTH SIDES OF THE FRONT SUSHI PREP EXPOSED HAND SINK. ALL RAW WOODEN SHELVING THROUGHOUT THE KITCHEN MUST BE PAINTED OR SEALED. MUST NOT USE CARD BOARD AS LINER FOR SHELVING THROUGHOUT AND MUST NOT USE CLOTH TOWELS AS LINERS INSIDE COOLERS.

EXCESSIVE GREASE INSIDE EXHAUST HOOD DRIPPING DOWN. MUST CLEAN AND MAINTAIN.

FLOORS THROUGHOUT FRONT PREP AND KITCHEN WITH DAMAGED, MISSING TILES WITH RAW EXPOSED WOOD. MUST REPLACE/REPAIR ALL DAMAGED TILES AND MAKE FLOORS THROUGHOUT SMOOTH AND CLEANABLE.

METAL WALLS INTERIOR AND EXTERIOR OF EXHAUST HOOD RUSTY AND IN POOR REPAIR WITH HOLES AND PEELING METAL. MUST REPAIR TO MAKE SMOOTH AND CLEANABLE. REMOVE ALL RUST.

MUST PROVIDE STOPPERS FOR ALL COMPARTMENTS OF BOTH THREE COMPARTMENT SINKS. MUST PROVIDE A BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE.

MUST PROVIDE AN INTERNAL THERMOMETER FOR THE SUSHI DISPLAY COOLER.

EMPLOYEES MUST NOT STORE THEIR PERSONAL BELONGINGS IN FOOD PREP OR FOOD CONTACT AREAS.

CLEAN AND SANITIZE ALL SHELVES, COOKING EQUIPMENT, PREP TABLES, SINKS, COOLERS, FREEZERS.

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. CLEAN AND SANITIZE FLOORS ALONG WALL BEHIND COOKING EQUIPMENT, ALONG WALLS IN STORAGE CLOSET, UNDER SHELVES IN DRY STORAGE AREA AND IN OFFICE NEAR TRASH CAN.

SEAL OPENINGS IN WALLS IN SUSHI PREP AREA. SEAL ALL OPENINGS IN WALLS AND CEILINGS, AROUND PIPE FITTINGS, ALONG BASEBOARDS IN ALL AREAS.

PROVIDE LIGHT SHIELDS OR SHATTERPROOF LIGHT BULBS IN DRY STORAGE AREA.

REPAIR EXPOSED SINK IN SUSHI PREP AREA(SLOW DRAINING).

STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE ALL STOCK OFF FLOOR IN PREP AND STORAGE AREAS.

OBSERVED 10-15 RAT DROPPINGS ON FLOOR ALONG WALLS IN SINGLE SERVICE ARTICLE CLOSET, 10-15 RAT DROPPINGS ON FLOOR IN NORTHWEST CORNER NEAR LADDERS, 3 RAT DROPPINGS ON SHELF UNDER STOVE TOP, ROACH ACTIVITY ON TABLE UNDER MICROWAVES IN PREP AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.

OUTSIDE GARBAGE AREA NOT CLEAN AND MAINTAINED, DUMPSTER OVERFLOWING WITH TRASH, DUMPER LID NOT CLOSING. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN OUTSIDE GARBAGE AREA, REMOVE EXCESS TRASH, DUMPSTER LIDS MUST BE TIGHT-FITTING. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.

CLEAN ALL SHELVES, COOKING EQUIPMENT, PREP TABLES, SINKS, COOLERS, FREEZERS.

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

SEAL OPENINGS IN WALLS IN SUSHI PREP AREA.

REPAIR EXPOSED SINK IN SUSHI PREP AREA(SLOW DRAINING).

STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE ALL STOCK OFF FLOOR IN PREP AND STORAGE AREAS.

LABEL ALL BULK CONTAINERS IN PREP AREA. POST CONSUMER ADVISORY.

REMOVE GROCERY BAGS AND PROPERLY STORE FOOD IN PROPER FOOD STORAGE BAGS.

CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, COOLERS, FREEZERS, PREP TABLES.

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND DISH WASHING AREAS.

REPLACE MISSING END CAPS ON LIGHT SHIELDS IN REAR PREP AREA.

REMOVE EXCESS CARDBOARD BOXES OUTSIDE REAR DOOR. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

STORE WASH CLOTHS IN SANITIZING SOLUTION.

DETAIL CLEAN FLOORS AROUND HEAVY EQUIPMENT/ALONG WALLS IN KITCHEN PREP AREA, UNDER SHELVING IN DRY FOOD STORAGE AREA. CLEAN SAME.

END CAPS FOR LIGHT SHIELDS MISSING AT SOME LIGHT IN KITCHEN AT CEILIG. PROVIDE SAME.

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.

The walls and ceilings shall be in good repair and easily cleaned.Wall not maintained behind three compartment sink in front. Instructed to install splash guard or repair and seal wall.

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.Light bulbs in prep area not provided with end caps. Instructed to replace missing end caps.

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.Thermometer not visible inside coolers. Instructed to have thermometer conspicuous inside coolers.

Sanitizing rinse for equipment and utensils not proper concentration strenght. Rack of utensils inside dish machine at the time of inspecting and after manager ran machine again not properly sanitizing. Chlorine sanitizer at 0 ppm. Instructed manager that dish machine must sanitize utensil at 100 ppm chlorine. Critical citation issued 7-38-030. "Held for Inspection" tag placed on machine. Manager changed bucket of sanitizer, now machine sanitizing at 100ppm.

Dish washing facilities not maintained or operated. Three compartment sink not maintained or operated. While draining water in three compartment sink, water coming up from the bottom of dish machine drain/waste rack. Instructed to have plumbing properly connected to prevent inadequate disposal of waste water. Serious citation issued 7-38-030.

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

Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.

Wall not maintained behind three compartment sink in front. Instructed to install splash guard or repair and seal wall.

Light bulbs in prep area not provided with end caps. Instructed to replace missing end caps.

Thermometer not visible inside coolers. Instructed to have thermometer conspicuous inside coolers.

VIOLATION STILL PENDING FROM INSPECTION REPORT#659470 11/25/11.

VIOLATION STILL PENDING FROM INSPECTION REPORT#659470 11/25/11.

VIOLATION STILL PENDING FROM INSPECTION REPORT#659470 11/25/11.

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.WE OBSERVED LOW TEMPERATURE DISHMACHINE IN USE DURING THIS INSPECTION.WE OBSERVED EMPLOYEE PLACING SOILED RACKS OF DISHES/UTENSILS INSIDE SAID DISHMACHINE DISPENSING "0" PPM-NOT SANITIZING AS REQUIRED.ALSO OBSERVED WATER LEAK AT PIPE AT TOP REAR,SECURE MACHINE TO THE FLOOR. TAGGED HELD FOR INSPECTION.MUST NOTIFY THE CDPH BY FAX 312-746-4240 WHEN REPAIRED FOR TAG REMOVAL.CRITICAL VIOLATION 7-38-030.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST SEAL ALL RAW WOODEN SURFACES ALONG PREP COOLER IN KITCHEN USING A NON-TOXIC FINISH,REMOVE DUCT TAPE ON EXTERIOR SURFACES OF CHEST FREEZER KITCHEN ALSO SINK STOPPERS ARE NEEDED AT FRONT SERVICE 3 COMP SINK,COLD HANDLE SAME SINK NEEDS REPAIR.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST REPLACE BROKEN 4" COVING ALONG BASEBOARDS AT REAR DRY STORAGE ROOM.

The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL OPENING AROUND ELECTRICAL FIXTURE OVER THE FOOD PREP COOLER IN KITCHEN,REPLACE WATER STAINED CEILING TILES IN TOILET ROOMS/DRY STORAGE ROOM/KITCHEN.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN VENTS ABOVE COOKING EQUIPMENT, REAR KITCHEN AREA

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT

The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR BROKEN WALL AREA BY FRONT 3 COMPARTMENT SINK

MUST STORE EMPLOYEES BELONGINGS ONE DESIGNATED AREA NICE AND NEATLY

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. MUST PROVIDE 3 SINK STOPPERS FOR KITCHEN 3 COMPARTMENT SINK

All hot food shall be stored at a temperature of 140F or higher.FOUND APPROXIMATELY 2# OF COOKED RICE HELD AT 73.4F.MANAGER VOLUNTARILY DISCARDED AT THIS TIME.IN ORDER TO CONTINUE HOLDING SUSHI RICE SAFELY IN THIS TEMPERATURE DANGER ZONE,YOU MUST HAVE SAID FOOD PRODUCT TESTED IN CERTIFIED LABORATORY.THE SPECIALTY FOOD HANDLING LETTER IS GIVEN TO MANAGER AT THIS TIME.

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.ALL MULTI-USE UTENSILS,SINGLE SERVICE ARTICLES MUST BE PROPERLY STORED,INVERTED TO PREVENT CONTAMINATION BEFORE USE.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.FOUND GASKET AT 3 DOOR COOLER IN POOR REPAIR.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOOR UNDER HOT COOKING EQUIPMENT IS DIRTY,CLEAN FLOORS IN DETAIL.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT BULBS ABOVE FOOD PREP TABLE IN KITCHEN NOT SHIELDED.

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.REMOVE ALL CLUTTER FROM BACK ROOM.