SPOON THAI RESTAURANT.

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. INADEQUATE UTENSIL SANITATION. OBSERVED DISH WASHER JUST WASHING AND RINSING MULTI-USE UTENSILS IN 3PART SINK, BUT NOT SANITAZING. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK USING 100PPM CHLORINE. CRITICAL CITATION ISSUED 7-38-030.

Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. KITCHEN EXPOSED SINK NOT ACCESSIBLE FOR PROPER HAND WASHING. OBSERVED SOME MULTI-USE UTENSILS INSIDE ABOVE SINK WITH EXCESSIVE FOOD DEBRIS. MUST KEEP EXPOSED SINK ACCESSIBLE FOR PROPER HAND WASHING, MUST CLEAN/SANITIZE. CRITICAL CITATION ISSUED, 7-38-030.

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE WALK IN COOLER.

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. CLEAN MULTI USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES THRU-OUT KITCHEN.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL RAW WOOD SHELVES AT DISH WASHING AREA.

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, STORAGE SHELVES, CABINETS, BOTTOM PANELS OF PREP TABLES, AND REMOVE CARDBOARD COVERING FROM ALL EQUIPMENT THRU-OUT KITCHEN AND STORAGE AREAS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE GREASE BUILD UP AND DEBRIS THRU-OUT; MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALLS THRU-OUT KITCHEN AND DISH WASHING AREA. ALSO CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT IN KITCHEN.

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. MUST PROVIDE THERMOMETERS FOR COOLERS.

MUST REMOVE UNNECESSARY ARTICLES THRU-OUT KITCHEN AND STORAGE AREAS, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

All cold food shall be stored at a temperature of 40F or less. FOUND TOFU, DUMPLINGS, SAUSAGE, VARIETY OF SAUCES, MARINATED CHICKEN, MARINATED BEEF, EGGROLLS, VEGETABLE STUFFED DOUGH IN A STAND UP REFRIGERATOR. TEMPERATURES MEASURED FROM 45.3 - 53.7 DEGREES F. INSTRUCTED MANAGER TO DISPOSE AND DENATURE FOODS. MANAGER COMPLIED. UNIT HAD PROPER TEMPERATURE. CITATION #58221-11

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. CITATION #58221-11 SEAL OVER 1/4" GAP UNDER FRONT DOOR AND ON SIDE OF REAR GARAGE DOOR.

ON MARCH 10TH AT 10:05 AM INSPECTOR IDENTIFIED HERSELF AND SHOWED WOMEN INSIDE 4608 N WESTERN AVE. HER IDENTIFICATION. THE WOMEN DENIED ENTRY. CITATION #58219-18

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL ALL FOOD WITH NAME AND DATE.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. DEFROST AND CLEAN FREEZER IN KITCHEN TO REMOVE ACCUMULATED FROST.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOORS THROUGHOUT PREMISES.

The walls and ceilings shall be in good repair and easily cleaned. INADEQUATE SHELVING THROUGHOUT. MUST STORE ALL ITEMS 6" OFF FLOOR AND 6" AWAY FROM WALL.

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. MAINTAIN SLOW DRAINING 3 COMPARTMENT SINK REPAIR HOT WATER HANDLE ON MOP SINK.