THAI PASTRY AND RESTAURANT.

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 CLEAN #35- OBSERVED FOOD DEBRIS ON WALL BEHIND POT WASH 3-COMPARTMENT SINK, MUST CLEAN, #40 MUST CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.

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

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.

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

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

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.

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

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

MUST CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.

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. FOOD ARE FROM UNKNOWN SOURCE,MANGER ON DUTY STATED" THAT FOOD IS MADE FROM SOMEONE HOME AND THAT PERSON KNOWS WHAT IS DOING" .HE PROVIDED RECEIPTS FOR THEM ,HOWEVER NO NAME OF BUSINESS OR A RETAIL FOOD LICENSE.NO LABELS OF INGREDIENTS OR WHEN PRODUCT WAS MADE ON EACH CONTAINER.FOOD WAS DISCARDED AND DENATURE.POUND 31 CONTAINERS 1/2 POUND EACH.VALUE 200.(PLEASE SEE ATTACHMENT 1 & 2)CRITICAL VIOLATION:7-38-005(B) H000074230-18

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 PAPER TOWELS PROVIDED,WHEN I ASKED THE MANAGER ON DUTY FOR SOAP AND PAPER TOWELS AND REMOVE ALL UTENSILS FROM ABOVE SINK FOR PROPER HAND WASHING HE REPLIED:WE DON'T USE IT, WE WASH OUR HANDS AT 3 COMPARTMENT SINK",WHICH I PERSONALLY OBSERVED EMPLOYEE WASHING HAND AT 3 COMPARTMENT SINK.UTENSILS WAS REMOVED,SOAP AND PAPER TOWELS PROVIDED AND INFORMATION ON HAND WASHING GIVEN.CRITICAL VIOLATION:7-38-030 H000074233-12

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 INTO WATER WHERE ICE IS MADE.ALSO OBSERVED AN EXCESS MINERAL BUILD-UP INSIDE THE ICE CONTAINER(BOTTOM PART. UNIT WAS TURNED OFF.TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE ICE, BUY ICE IN BAGS FROM A RETAIL FOOD LICENSE PREMISES. INSTRUCTED TO KEEP RECEIPT.TECHNICIAN REPORT ON PREMISES BEFORE I LEFT,UNIT STILL NOT CLEANED.SERIOUS VIOLATION:7-38-005(A) H000074233-12

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(THE MANAGER ON DUTY AND I )OBSERVED 4 LIVE ADULT ROACHES IN PREP AREA:ONE ON (WEST WALL) SIDE OF THE COOKING EQUIPMENT; ONE ON WEST WALL BEHIND PIPE BETWEEN THE COOKING EQUIPMENT AND SMALL COOLER.THE OTHER 2 LIVE ROACHES WERE OBSERVED ON EAST WALL BEHIND WATER PIPE BETWEEN THE 3 COMPARTMENT SINK AND EXPOSED HAND SINK.ALSO WE OBSERVED MICE DROPPINGS ON SHELF UNDER THE PREP TABLE(IN KITCHEN)BETWEEN FOOD BOXES AND OTHER CLUTTER(APPROX.15 OR MORE) INSTRUCTED TO REMOVE DROPPINGS CLEAN AND SANITIZE ALL AREA,SPECIALLY PREP TABLES.OBSERVED A LOT OF OPENINGS(CRACKS AND CREVICES)THROUGHOUT THE PREMISES.WALLS ARE BROKEN,SPECIALLY BOTTOM PART ON FLOOR.METAL SHEET WITH HOLES ARE USED FOR COVING OR BASEBOARD WALL.INSTRUCTED TO REMOVE IT AND PROVIDE A SOLID PLASTIC/OR OTHER MATERIAL COVING,MUST BE COMPLETELY SEALED TO WALL, TO MINIMIZE RODENT/INSECT ACTIVITY.CONTACT PEST CONTROL AND FOLLOW THEIR ADVICE.SERIOUS CITATION:7-38-020 H000074234-13

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 FRONT DISPLAY CASE FOR CUSTOMERS.

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) UNCOVERED,INSTRUCTED TO COVER IT, OR PROVIDE WATER PITCHERS WITH LIDS.

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 GREASE AND FOOD DEBRIS).INTERIOR OF ALL REACH-IN FREEZERS(EXCESS ICE BUILD-UP AND DRY BLOOD),INTERIOR OF SMALL COOLER(WEST WALL NEXT TO COOKING EQUIPMENT)EXCESS WATER ON BOTTOM SHELF.ALL PREP TABLE DETAIL CLEAN AND SANITIZE, REMOVE EXCESS CLUTTER(NON FOOD ITEMS)EXSAMPLE:SCREWDRIVER.VASSELIN.AND OTHER ITEM)ALSO HOOD AND FILTERS.DETAIL CLEAN INTERIOR OF EXPOSED HAND SINK AND AROUND THE FAUCET(DEBRIS AND BLACK SLIME SUBSTANCE)ALSO THE FAUCET AT 3 COMPARTMENT SINK.DETAIL CLEAN ALL DRY FOOD CONTAINERS(EXCESS ENCRUSTED FOOD ON THEM)

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 STANDING WATER BETWEEN FLOOR TILES AND TO MINIMIZE INSECT/RODENT ACTIVITIES.DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES,SPECIALLY UNDER AND AROUND COOKING EQUIPMENTS AND DISH MACHINE(BUILD-UP DEBRIS).

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: 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. REMOVE DIRTY RAG AROUND THE 3 COMPARTMENT SINK, REPAIR LEAKING FAUCET.

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 PROVIDE A STEAM THERMOMETER

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 BOXES,USE PLASTIC CONTAINERS WITH LID TO STORE FOOD ITEMS.

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.