MON THAI CUISINE.

INSTRUCTED TO PROVIDE DATE ON PREPARED FOODS IN COOLERS.

INSTRUCTED TO INVERT (KEEP UPSIDE DOWN)ALL CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLE ON THE SHELVES AND COUNTERS THROUGHOUT FACILITY. SILVER WARES IN THE CONTAINERS MUST BE STORED WITH THE HANDLES UP,AND FOOD CONTACT SURFACE DOWN IN THE CONTAINER.

INSTRUCTED TO CLEAN DEBRIS ON FLOORS IN KITCHEN UNDER SHELVES,UNDER ICE MACHINE,AND UNDER & AROUND COOKING EQUIPMENTS UNDER THE HOOD. MUST ELEVATE DISH WASHER RACKS 6" OFF THE FLOOR AT ALL TIMES.

INSTRUCTED TO REPAIR PIPE LEAKING AND SLOW DRAINING AT EXPOSE HAND WASH SINK IN KITCHEN.

MUST REMOVE CLUTTER ON THE TOP OF ICE MACHINE CANNOT BE USED AS A STOREGE DEVICE.

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 ANTS (15)ACTIVITY ON FLOORS IN THE DINING AREA DURING INSPECTION CITATION ISSUED 7-38-020 SERIOUS INSTRUCTED MANAGEMENT TO HAVE PEST CONTROL COMPANY TREAT FACILITY FOR ANT BY REINSPECTION NEXT WEEK.

All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO PROVIDE DATE ON PREPARED FOODS IN COOLERS.

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. INSTRUCTED TO INVERT (KEEP UPSIDE DOWN)ALL CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLE ON THE SHELVES AND COUNTERS THROUGHOUT FACILITY. SILVER WARES IN THE CONTAINERS MUST BE STORED WITH THE HANDLES UP,AND FOOD CONTACT SURFACE DOWN IN THE CONTAINER.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN DEBRIS ON FLOORS IN KITCHEN UNDER SHELVES,UNDER ICE MACHINE,AND UNDER & AROUND COOKING EQUIPMENTS UNDER THE HOOD. MUST ELEVATE DISH WASHER RACKS 6" OFF THE FLOOR AT ALL TIMES.

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. INSTRUCTED TO REPAIR PIPE LEAKING AND SLOW DRAINING AT EXPOSE HAND WASH SINK IN KITCHEN.

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. MUST REMOVE CLUTTER ON THE TOP OF ICE MACHINE CANNOT BE USED AS A STOREGE DEVICE.

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. found cooler in rear prep area not working(not plugged in)temperature was at 84.2f, must be properly working with a temperature of 40f or less. no citation issued due to license inspection.

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. found front entrance/exit door not rodent proofed, doors had 1/4 inch gap on bottom of door. no citation issued due to license inspection on 7/16/2010.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. non food contact surfaces of cooler shelving that had rust, peeling paint shall be repair/replaced.

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. non foo contact surfaces of cooler shelving not clean, need cleaning.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. floors in bsmt.,need cleaning.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. ceiling tiles that had stains, shall be repair. peeling paint in rear kitchen walls shall be repair.

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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. light shields in prep area need cleaning.missing light shield in cooler shall be replaced.

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. exhaust vents (ventilation) in kitchen prep area, coolers, bathroom need cleaning.