THAI KITCHEN.

THE KITCHEN SHELVING IS DIRTY, CLEAN ALL KITCHEN SURFACES IN DETAIL.

THE COOKING EQUIPMENT ( FRYER, STOVE AND SINKS) HAS GREASY BUILDUP, CLEAN THE EQUIPMENT IN DETAIL.

THE FLOORS ARE GREASY AND DIRTY BEHIND AND UNDER THE COOKING EQUIPMENT AND SINKS, CLEAN THE FLOORS FROM CORNER TO CORNER.

THE BASEBOARDS HAVE DIRTY OPEN GAPS UNDER THE EXPOSED AND THREE COMPARTMENT SINKS, CLEAN AND RESEAL THE BASEBOARDS SO THEY ARE SMOOTH AND SANITARY.

CORRECTED

REMOVE CLUTTER AND UNNECESSARY ARTICLES FROM REAR STORAGE AREA TO PREVENT RODENT HARBORAGE.

CORRECTED

PREVIOUS MINOR VIOLATIONS FROM REPORT # 517689 DATED ON JANUARY 17, 2012 NOT CORRECTED. 33. STILL NOTED EXTERIOR COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN. 34 STILL FLOOR TILES THROUGHOUT KITCHEN IN POOR REPAIR/MISSING. MUST REPLACE/REPAIR. STILL BASEBOARD FLOOR BEHIND COOKS LINE WITH GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN. 35. STILL WATER DEMAGED CEILING TILES AT THREE COMPARTMENT SINK AND THROUGHOUT KITCHEN. MUST REPLACE. INSTRUCTED TO CORRECTED BY 1/22/13. SEROIUS CITATION ISSUED 7-42-090

MUST LABEL AND DATE COOKED FOOD ITEMS INSIDE COOLERS.

DETAIL CLEAN EXTERIOR OF ICE MACHINE IN PREP AREA.

REMOVE CLUTTER AND UNNECESSARY ARTICLES FROM REAR STORAGE AREA TO PREVENT RODENT HARBORAGE.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. RAW WOODEN SHELVING UNDER REAR PREP TABLE MUST BE PAINTED OR SEALED. MUST NOT USE TINFOIL OR CARDBOARD AS LINER FOR SHELVING OR EQUIPMENT THROUGHOUT.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. EXTERIOR COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR TILES THROUGHOUT KITCHEN IN POOR REPAIR/MISSING. MUST REPLACE/REPAIR. MUST NOT USE CARDBOARD AS MATTING FOR FLOORS. BASEBOARD FLOOR BEHIND COOKS LINE WITH GREASE AND FOOD DEBRIS. MUST CLEAN.

The walls and ceilings shall be in good repair and easily cleaned. WATER DAMAGED CEILING TILES AT THREE COMPARTMENT SINK AND THROUGHOUT KITCHEN. MUST REPLACE.

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 PROPER STOPPERS FOR THREE COMPARTMENT SINK.

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 REPLACE INACCURATE INTERNAL THERMOMETERS IN ALL COOLERS.

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. EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN FOOD PREP AREAS.

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.PROVIDE FOOD BAGS AND FOOD CONTAINERS TO STORE FOOD IN FREZEER.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REMOVE DIRTY PLASTIC FROM SHELVE NEXT TO DEEP FRYER.ALSO REPAIR BROKEN MESH FROM REAR SCREEN DOOR.

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 BAR-B-Q GRILL FROM REAR PATIO.