OPART THAI HOUSE.

OBSERVED EMPLOYEE NOT WASH HANDS BEFORE PUTTING ON GLOVES TO HANDLE FOOD. INSTRUCTED FOOD HANDLER TO WASH HANDS THEN PUT ON GLOVES. CORRECTED DURING INSPECTION. CRITICAL VIOLATION 7-38-010(A)

NO PERSON ON SITE WITH CITY OF CHICAGO SANITATION CERTIFICATE. INSTRUCTED MANAGER TO PROVIDE PERSON AND CERTIFICATE AT ALL TIMES WHEN HANDLING POTENTIALLY HAZARDOUS FOODS IE...RICE, SOUP, CHICKEN ETC.. SERIOUS VIOLATION 7-38-012

FRYERS IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE BUILD UP. DETAIL CLEAN AND MAINTAIN. MUST CLEAN AIR VENT IN WALK IN COOLER.

FLOORS UNDER ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. ALL GREASE AND FOOD MUST BE REMOVED. FLOORS UNDER DISH MACHINE, 3 COMPARTMENT SINK, AND IN FRONT BAR AREA MUST BE DETAIL CLEANED

CLEAN INTERIOR BOTTOMS OF PREP COOLERS OF FOOD SPILLAGE.

REPLACE MISSING TILE AT FLOOR UNDERNEATH EXPOSED HAND SINK IN PREP AREA ACROSS FROM DISHMACHINE TO PREVENT INSECT HARBORAGE. CLEAN FLOOR UNDER DEEP FRYERS OF GREASE SPILLS.

MUST PROVIDE LIGHT SHIELD FOR BULB IN WALK-IN COOLER.

CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT TO REMOVE GREASE.

FOUND SOME MISSING AND CRACKED WALL TILE AT THE LOWER WALL UNDERNEATH THE THREE COMP SINK; REPLACE WALL TILE WHERE NEEDED. CLEAN WALL IN KITCHEN BEHIND/ABOVE TWO DOOR FREEZER TO REMOVE DUST NOTED. SOME CEILING TILE AND VENTS IN KITCHEN NEED CLEANING; CLEAN SAME. THE VENT FAN COVER IN THE WOMENS WASHROOM IS LOOSE FROM THE CEILING; REATTACH TO CEILING.

NO NAME FOUND ON THE BULK STORAGE CONTAINERS ON THE STORAGE SHELF IN THE KITCHEN; MUST LABEL CONTAINERS WITH THE NAME OF THE PRODUCT INSIDE OF THE CONTAINER.

FOUND A LOOSE RUBBER GASKET AT THE THREE DOOR PREP COOLER IN THE KITCHEN (FAR RIGHT SIDE) AND THE TWO DOOR FREEZER RIGHT SIDE; MUST REPAIR OR REPLACE GASKETS AT BOTH UNITS.

FOUND WAIT STAFF HANDLING RICE IN KITCHEN; MUST WEAR HAIR RESTRAINTS WHILE HANDLING FOODS AT ALL TIMES.

MISSING THERMOMETER IN WALK-COOLER, INSTRUCTED TO INSTALL.

FOOD HANDLERS REQUIRMENTS NOT MET.

OBSERVED REFRIGERATOR CONTAINING POTENTIALLY HAZARDOUS FOOD INCLUDING DUCK, CHICKEN AND BEEF AT IMPROPER TEMPERATUR OF 52.3 F. REFRIGERATION UNIT TAGGED. CRITICAL VIOLATION 7-38-005 (A)

OBSERVED APPROXIMATELY 1LB OF BEEF VALUED AT $10 AT 61.8 F, OBSERVED 2LBS OF CHICKEN VALUED AT $5 AT 57.4 F AND 3 LBS OF DUCK VALUED AT $30 AT 59.1. ALL FOOD DISCARDED AND DENATURED. CRITICAL VIOLATION 7-38-005 (A)

OBSERVED EXPOSED HANDSINK HANDLE IN DISREPAIR. REPAIR HANDLE SO THAT IT EASILY TURNS ON AND OFF.

FOUND PREP REACH IN COOLER NOT ABLE TO MAINTAIN THE PROPER TEMPERATURE OF 40F. AMBIENT TEMPERATURE WAS 54.2F. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL REINSPECTED BY INSPECTOR. INSTRUCTED TO HAVE UNIT FIXED AND ONCE MAINTAINING THE PROPER TEMPERATURE OF 40F OR LOWER TO FAX A LETTER TO 312-746-4240 OR EMAIL US AT CDPHFOOD@CITYOFCHICAGO.ORG TO REQUEST A REINSPECTION OF THE UNIT. CRITICAL VIOLATION 7-38-005(A)

FOUND POTENTIALLY HAZARDOUS FOODS BEING STORED IN THE ABOVE PREP COOLER AT IMPROPER TEMPERATURES. TEMPERATURES RANGED FROM 46.1F-71.2F AND INCLUDED FOOD ITEMS: BEEF, PORK, CHICKEN, CUT VEGETABLES, TOFU, CUT ONIONS, COCONUT MILK, SAUCES, POT STICKERS, DUMPLINGS AND SHRIMPS. ALL ITEMS WERE DENATURED AND DISCARDED OF AN APPROX. COMBINED WEIGHT OF 250LBS. VALUED AT $700 (PER OWNER.) INSTRUCTED TO KEEP COLD FOODS AT 40F OR LOWER. CRITICAL VIOLATION 7-38-005(A)

POOR HYGIENIC PRACTICES: OBSERVED FOOD HANDLERS MULTI TASKING, HANDLING RAW FOODS, TOUCHING SOILED WASH CLOTHS AND PUTTING ON GLOVES WITHOUT WASHING THEIR HANDS. INSTRUCTED TO PROPERLY WASH HANDS WHEN MULTI TASKING, TOUCHING RAW FO0DS, BODY, ETC. CRITICAL VIOLATION 7-38-010(A)

MUST PROPERLY DATE/LABEL POTENTIALLY HAZARDOUS FOODS IN ALL COOLERS.

MUST REMOVE FOOD/SAUCES STORED IN OPEN LARGE CANS IN COOLERS FROM CANS AND STORE IN FOOD GRADE CONTAINERS/BAGS.

MUST PROVIDE A PARTITIONER TO SEPARATE EXPOSED HANDWASHING SINK AND PREP TABLE IN PREP AREA.

MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR/EXTERIOR OF COOKING EQUIPMENT, RUBBER GASKETS AND RACKS IN ALL COOLERS, PREP TABLES AND CAN OPENER.

MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS, FLOORS IN ALL CORNERS, UNDER/AROUND ALL SINKS AND HEAVY EQUIPMENT.

FLO0R TILES IN FRONT OF COOKING EQUIPMENT AND PREP COOLER (CLOSEST TO THE ENTRANCE DOOR)ARE NOT LEVEL AND HOLDING EXCESSIVE WATER. INSTRUCTED TO FIX/LEVEL FLOOR.

MUST DETAIL CLEAN AND MAINTAIN CEILING VENTS, TILES AND WALLS THROUGH OUT PREP AREA.

3-COMPARTMENT SINK FAUCET IS IN POOR REPAIR AND LEAKS. MUST FIX AND MAINTAIN.

MUST STORE ALL WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.

FOUND FLOORS INSIDE STORAGE NOT CLEAN.

FOUND HOOD EXHAUST NOT CLEAN(EXCESSIVE GREASE).

A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. NON-COMPLIANCE WITH PREVIOUS SERIOUS VIOLATIONS FROM INSPECTION #422269 ON 10/26/2010: #19 FOUND OUTSIDE WASTE GREASE RECEPTACLE NOT MAINTAINED. GREASE SPILLS SURROUNDING GROUND, SPLATTERED ON WALLS, AND ACCUMULATING ON TOP OF LID. INSTRUCTED TO MAINTAIN OUTSIDE WASTE GREASE AREA AT ALL TIMES. EMPLOYEES FROM OPART THAI RESTAURANT, EMPLOYEES FROM CAFE BIONDA, AND PROPERTY MAINTANENCE EMPLOYEES CLEANING SAID AREA AT THIS TIME. #29 PREVIOUS MINOR VIOLATIONS FROM REPORT #231311 ON 04/07/10 NOT CORRECTED: #32 INSTRUCTED TO PROVIDE SPLASH GUARDS BETWEEN PREP TABLE AND HAND WASH SINK. INSTRUCTED TO PROVIDE SPLASH GUARD BETWEEN HAND WASH SINK AND THREE COMPARTMENT SINK AT FRONT BAR PREP AREA. #35 INSTRUCTED TO REPAIR WALL BASE COVING THROUGH OUT KITCHEN PREP AREA. #41 INSTRUCTED TO ORGANIZE CLUTTERED STORAGE AREAS. MANAGER HAS INVOICE FROM KIN ON CONSTRUCTION CO. 3601 S. HALSTED STREET, CHICAGO, IL 60609 FOR THE FOLLOWING: INSTALLATION OF 2 SPLASH GUARDS AND FLOOR WALL BASE COVING THROUGHOUT KITCHEN PREP AREA. WORK TO BE COMPLETED BY 11/08/10. MANAGER REMOVING UNUSED ITEMS FROM CLUTTERED STORAGE AREA AT THIS TIME. CRITICAL 7-42-090 ISSUED.

REMOVE POP AND MILK CRATES AND REPLACE WITH ADEQUATE SHELVING/RACKS TO STORE ITEMS.

BUILDUP THRESHOLD AT REAR DOOR. CLEAN FLOORS ALONG WALL BASE AT BAR.

The walls and ceilings shall be in good repair and easily cleaned. REPLACE SOILED CEILING PANELS AND WIPE DOWN WALL AT REAR.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND AMBIENT AIR TEMPERATURE OF PREP COOLER IN KITCHEN AT 56.1F AT TOP COMPARTMENT AND 57.7F AT BOTTOM COMPARTMENT OF SAID UNIT. INSTRUCTED TO MAINTAIN TEMPERATURE AT 40F AND BELOW AT ALL TIMES. HELD FOR INSPECTION TAG PLACED ON UNIT. FAX LETTER TO 312-746-4240 WHEN UNIT MAINTAINS 40F AND LOWER. CRITICAL 7-38-005(A) ISSUED.

All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS INSIDE ABOVE SAID UNIT AT IMPROPER TEMPERATURES: RAW SHRIMP, BEEF, CHICKEN AT 48.5F, TOFU AT 56.3F, 24 EGGS AT 66.6F. INSTRUCTED TO MAINTAIN COLD FOOD TEMPERATURES AT 40F AND BELOW AT ALL TIMES. NO TIME/TEMPERATURE LOGS PROVIDED. MANAGER VOLUNTARILY DISCARDED SAID ITEMS AT APPROXIMATE VALUE $50.00. CRITICAL 7-38-005(A) ISSUED.

FOUND OUTSIDE WASTE GREASE RECEPTACLE NOT MAINTAINED. GREASE RECEPTACLE LID WIDE OPEN WITH GREASE SPILLAGE, NOODLES, MANILLA CLAM SHELFISH TAG,FOOD DEBRIS,GREASE SPILLS SURROUNDING GROUND, SPLATTERED ON WALLS, AND ACCUMULATING ON TOP OF LID. INSTRUCTED TO MAINTAIN OUTSIDE WASTE GREASE AREA AT ALL TIMES AND KEEP LID CLOSED. SERIOUS 7-38-020 ISSUED.

FOUND SMALL THREE COMPARTMENT SINK AT BAR WITH DIRTY GLASSES SOAKING IN FIRST COMPARTMENT IN DIRTY, STAGNANT WATER WHICH IS UNABLE TO DRAIN DUE TO CLOGGED DRAIN. ALSO,MIDDLE COMPARTMENT NOT DRAINING WHEN WATER TURNED ON AND RUNNING INTO MIDDLE COMPARTMENT. INSTRUCTED TO REMOVE GLASSES FROM SAID SINK, UNCLOGG DRAINS AT SAID SINK, AND MAINTAIN IN GOOD REPAIR AT ALL TIMES. SERIOUS 7-38-030 ISSUED.

PREVIOUS MINOR VIOLATIONS FROM REPORT #231311 ON 04/07/10 NOT CORRECTED: #INSTRUCTED TO PROVIDE SPLASH GUARDS BETWEEN PREP TABLE AND HAND WASH SINK. INSTRUCTED TO PROVIDE SPLASH GUARD BETWEEN HAND WASH SINK AND THREE COMPARTMENT SINK AT FRONT BAR PREP AREA, #33 INSTRUCTED TO CLEAN AND OR REPLACE WORN, STAINED DISH WASHING HOLDERS, INTERIOR OF FREEZER, STORAGE SHELVES AT FRONT BAR AREA, VENT COVERS IN TOILET ROOMS, AND INTERIOR OF REFRIGERATION UNITS AT BAR, #34 INSTRUCTED TO CLEAN UNDER, AROUND ALL COOKING EQUIPMENT TO REMOVE DIRT AND GREASE SPILLS, #35 INSTRUCTED TO DETAIL CLEAN UPPER WALLS AND CEILING AT KITCHEN AND WALLS AROUND HAND WASH SINK AT BAR. INSTRUCTED TO REPAIR WALL BASE COVING THROUGH OUT KITCHEN PREP AREA, #36 INSTRUCTED TO CLEAN LIGHT SHIELDS WITH DUST BUILD-UP IN KITCHEN, #41INSTRUCTED TO CLEAN LITTER/DEBRIS AROUND OUTSIDE GARBAGE AREA, ORGANIZE CLUTTERED STORAGE AREAS, ELEVATE ALL FOOD ITEMS 6 INCHES OFF FLOOR AND AWAY FROM WALL TO PREVENT PEST HARBORAGE. SERIOUS 7-42-090 ISSUED.

REMOVE POP AND MILK CRATES AND REPLACE WITH ADEQUATE SHELVING/RACKS TO STORE ITEMS.

CLEAN INTERIOR PANEL OF ICE MACHINE.

BUILDUP THRESHOLD AT REAR DOOR. CLEAN FLOORS ALONG WALL BASE AT BAR.

The walls and ceilings shall be in good repair and easily cleaned. REPLACE SOILED CEILING PANELS, SEAL WALL NEXT TO VENTILATION HOOD WHERE EXPOSED INSULATION LOCATED, WIPE DOWN WALL AT REAR.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND TWO PREP COOLERS AT KITCHEN AT IMPROPER TEMPERATURE OF 51.0-52.4F. INSTRUCTED TO MAINTAIN TEMPERATURE AT 40F AND BELOW AT ALL TIMES. CRITICAL 7-38-005(A) ISSUED. MANAGER CALLED COOLING TECHNICIAN TO SERVICE SAID UNITS. TECHNICIAN ARRIVED ON SITE AT END OF INSPECTION TO REPAIR SAID PREP COOLERS.

All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE ABOVE SAID PREP COOLERS: 2LBS OF COOKED DUCK, 1LB OF COOKED PORK, AND 2 X DOZEN EGGS AT 53.5-55.0F. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS. APPROXIMATE VALUE $50.00. NO TIME/TEMPERATURE LOGS PROVIDED. INSITRUCTED TO MAINTAIN COLD FOOD TEMPERATURES AT 40F AND BELOW AT ALL TIMES. CRITICAL 7-38-005(A) ISSUED.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSEREVED FOOD HANDLER/WAITRESS HANDLING DIRTY DISHES, THEN TOUCHING COMPUTER SCREEN,THEN SCOOPING COOKED RICE INTO BOWLS COMING IN CONTACT WITH BARE HANDS THAT WERE NOT WASHED AFTER CLEARING DIRTY DISHES/ COMPUTER SCREEN.INSTRUCTED TO PROPERLY WASH HANDS PER CITY CODE AFTER MULTI-TASKING TO PREVENT CONTAMINATION OF FOOD AND FOOD CONTACT SURFACES. ALSO, OBSERVED FOOD HANDLER RINSING POT INSIDE HAND WASH SINK IN KITCHEN. INSTRUCTED TO USE HAND WASH SINK FOR HAND WASHING ONLY AND THREE COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE UTENSILS/EQUIPMENT. CRITICAL 7-38-010(A) ISSUED.

All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO LABEL PACKAGED FOOD ITMES INSIDE FREEZER.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO PROVIDE SPLASH GUARD BETWEEN PREP TABLE AND HAND WASH SINK. INSTRUCTED TO PROVIDE SPLASH GUARD BETWEEN HAND WASH SINK AND THREE COMPARTMENT SINK AT FRONT BAR PREP AREA.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND OR REPLACE WORN, STAINED DISH WASHING HOLDERS, INTERIOR OF FREEZER, STORAGE SHELVES AT FRONT BAR AREA, VENT COVERS IN TOILET ROOMS, AND INTERIOR REFRIGERATION UNITS AT BAR.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN UNDER, AROUND ALL COOKING EQUIPMENT TO REMOVE DIRT AND GREASE SPILLS.

The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO DETAIL CLEAN UPPER WALLS AND CEILING AT KITCHEN AND WALLS AROUND HAND WASH SINK AT BAR. INSTRUCTED TO REPAIR WALL BASE COVING THROUGH OUT KITCHEN PREP AREA.

INSTRUCTED TO CLEAN LIGHT SHIELDS WITH DUST BUILD-UP IN KITCHEN.

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 LEAKS AT THREE COMPARTMENT SINK AND FAUCET/PIPING AT UTILITY SINK.

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. INSTRUCTED TO CLEAN LITTER/DEBRIS AROUND OUTSIDE GARBAGE AREA, ORGANIZE CLUTTERED STORAGE AREAS, ELEVATE ALL FOOD ITEMS 6 INCHES OFF FLOOR AND AWAY FROM FROM TO PREVENT PEST HARBORAGE.