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THAI THAI RESTAURANT

3922 N ELSTON AVE, CHICAGO, IL 60618 · Restaurant

7 inspections

  1. Toiles

    0 infraction

  2. Non-inspection

    0 infraction

  3. Plainte

    3 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED ACCUMULATED GREASE/FOOD DEBRIS ON VENTILATION HOOD AND FILTERS. MUST CLEAN VENTILATION HOOD/FILTERS AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • PREP AREA HANDWASH SINK PIPE DRAINING SLOWLY. INSTRUCTED MANAGER SAID HANDWASH SINK MUST DRAIN QUICKLY.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED FOOD DEBRIS ON WALLS THROUGHOUT PREP AND DISHWASH AREA. MUST CLEAN WALLS AND MAINTAIN.
  4. Toiles

    11 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED HANDSINK IN PREP/DISHWASHING AREA NOT ACCESSIBLE FOR USE. SINK BEING USED AS STORAGE (PAPERTOWEL, BAG OF BEAN SPROUTS ETC.) INSTRUCTED MANAGER, HANDSINK MUST BE ACCESSIBLE FOR HANDWASHING AT ALL TIMES. (MANAGER REMOVED ITEMS FROM HANDSINK) PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED NO DATE LABEL ON READY TO EAT FOOD (COOKED CHICKEN, BEEF, PORK )STORED INSIDE PREP COOLER AND REACH-IN COOLER FOR OVER 24 HOURS. INSTRUCTED MANAGER TO PROVIDE A DATE LABEL ON ALL READY TO EAT FOOD ITEMS IF STORED OVER 24 HOURS INSIDE THE COOLER. MUST IDENTIFY FOOD PRODUCTS SHELF LIFE OR CONSUME BY DATING (7 DAYS FROM PREPARATION DATE). MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL WEIGHT 10 LBS, TOTAL VALUE $50.00 PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • J'AI CHERCHÉ À LES PROTÉGER.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • OBSERVED ITEMS STORED ON FLOOR. INSTRUCTED MANAGER, FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR TO PREVENT CONTAMINATION AND FOR EASY ACCESS ON CLEANING.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS AND FREEZER, STORAGE RACKS, PREP SHELVES, INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT SINK AND HANDSINK, COOKING EQUIPMENT, STOVE AND FRYER.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE THE COOLERS. MUST USE FOOD GRADE GROCERY BAGS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE INSIDE PREP COOLER.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • FOUND REACH-IN FREEZER IN THE KITCHEN WITH EXCESSIVE ICE BUILD-UP. INSTRUCTED TO CLEAN, DEFROST AND MAINTAIN.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • TOILET ROOM ROOM RECEPTACLE MUST BE COVERED. INSTRUCTED TO PROVIDE COVER/LID.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED CLUTTER AND UNNECESARY ARTICLES IN FRONT COUNTER AND IN PREP/COOKING AREA AND IN REAR OUTSIDE AREA. INSTRUCTED TO DETAIL CLEAN, REMOVE CLUTTER/ UNNECESSARY ARTICLES AND MAINTAIN TO PREVENT PEST HARBORAGE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGHOUT (DINING AREA, BEHIND COUNTER, KITCHEN AREA AND REAR STORAGE AREA) ALONG THE WALLS AND IN ALL CORNERS.
  5. Réinspection des licences

    1 infraction

    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-204.12-- BACKFLOW PREVENTION DEVICE NOT LOCATED AT UTILITY MOP SINK IN KITCHEN. MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
  6. Licence

    3 infractions

    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED THE KITCHEN 3-DOOR MAIN PREP LINE COOLER WITH AN AIR TEMPERATURE OF 57.9 F.INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER AT 41F OR COLDER AT ALL TIMES. PRIORITY VIOLATION 7-38-005.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • BACKFLOW PREVENTION DEVICE NOT LOCATED AT UTILITY MOP SINK IN KITCHEN. MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS IN THE KITCHEN PREP/DISHWASHING AREA AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
  7. Licence

    0 infraction