Thai Pastry and Restaurant

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

THE FOLLOWING PREVIOUS MINOR VIOLATIONS REMAIN FROM REPORT #1229768 DATED ON 06/21/12 AND MUST BE CORRECTED BY DATE OF REINSPECTION (02/20/13)- #33 THE FOLLOWING NOT CLEAN- OBSERVED FOOD BUILD UP INSIDE COOLERS DOOR HINDGES/CORNERS AND GASKETS, MUST ...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED DEEP DARK PITS ON SURFACE OF MEAT CUTTING BOARD. MUST REPLACE/REPAIR DAMAGED CUTTING BOARD.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED RUSTED SHELVES IN PREP AREA ALONG COOKLINE AND UNDER RICE COOKER. MUST PAINT OR REPLACE SHELVES, SHELF SURFACE MUST BE SMOOTH AND EASY TO CLEAN ALSO MUST CLEAN INTERIOR OF CABINET UNDER 3-COMPARTMENT SINK BEHIND FRONT COUNTER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

POT WASH 3-COMPARTMENT SINK LEFT SIDE FAUCET LEAKING AT BASE ALSO OBSERVED PIPE LEAKING UNDER DISHMACHINE SPRAYER. MUST REPAIR AND MAINTAIN SINKS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS RIPPED. MUST REPAIR AND MAINTAIN ALL DAMAGED COOLER DOOR GASKETS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

THE FOLLOWING NOT CLEAN- OBSERVED THICK GREASE BUILD UP ON VENTIALION HOOD AND ON HOOD SPRINKLERS, FOOD BUILD UP INSIDE COOLERS DOOR HINDGES/CORNERS AND GASKETS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED FOOD DEBRIS ON WALL BEHIND POT WASH 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

POT WASH 3-COMPARTMENT SINK PIPE LEAKING UNDER MIDDLE AND RIGHT SIDE COMPARTMENTS. MUST REPAIR AND MAINTAIN SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

All food shall be from sources approved by health authorities and safe for human consumption. FOUND FOOD FROM UNKNOWN SOURCE.FOUND 13 CONTAINERS FILLED WITH DRY COOKED FOOD(BEEF AND PORK) STORED INSIDE THE FRONT DISPLAY CASE,FOR HUMAN CONSUMPTION. F...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees. POOR HYGIENIC PRACTICES.EXPOSED HAND SINK IN THE PREP AREA NOT ACCESSIBLE,OBSERVED UTENSILS HANGING ABOVE THE SINK AND ALMOST COVERING THE SINK.ALSO NO SOAP OR PAP...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. INTERIOR OF ICE MACHINE NOT MAINTAINED.OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH A BLACK SLIME SUBSTANCE DRIPPING...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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. WE(T...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. MUST PROVIDE LABEL OF INGREDIENTS ON EACH FOOD CONTAINER, STORED INSIDE THE FRO...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED WATER PITCHERS FULL WITH WATER READY TO BE SERVE TO CUSTOMER STORED ON TOP THE FRONT COUNTER(PUBLIC VIEW) UNCO...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENTS,ALL PIPES BEHIND AND SIDE OF COOKING EQUIPMENT(ENCRUSTED WITH...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED WATER THROUGHOUT HE PREMISES INCLUDED HOT WATER STORAGE AREA,INSTRUCTED TO RE-GROUT FLOOR TILES THROUGHOUT HE PREMISES,TO MINIMIZE...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE BROKEN LIGHT SHIELD ABOVE THE DISHMACHINE, IN PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. PROVIDE THERMOMETER FOR ALL COOLERS AND FREEZERS.ALSO P...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. MUST REMOVE ALL CLUTTERS FROM PREP AREA,SPECIALLY ON TOP THE PREP TABLES IN KITCHEN.STORE NON-FOOD PRODUCTS AWAY FROM PREP AREA.MINIMIZE CARDBOARD BOX...

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair. EVRYONE MUST WEAR HAIR RESTRAINANT INCLUDED MANAGER AND OWNERS IN PREP AREA/ KITCHEN.