OPART THAI HOUSE

4658 N WESTERN AVE, CHICAGO, IL 60625 · Restaurant

16 inspections

1. CanvassJun 7, 2018

   0 infractions

2. Canvass Re-InspectionMay 26, 2017

   0 infractions

3. Canvass Re-InspectionMay 25, 2017

   2 infractions

   • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
     • AT THIS TIME OF INSPECTION,THERE IS NO HOT RUNNING WATER THROUGHOUT THE FOOD ESTABLISHMENT AT MULTIPLE SINKS,WATER TEMPERATURE MEASURED AT 68.F-74.1F.INSTRUCTED TO SUPPLY ADEQUATE HOT RUNNING WATER MUST BE AT OVER 110F.CRITICAL VIOLATION 7-38-030.
   • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
     • DISHWASHING 3 COMPARTMENT SINK AT FRONT SERVICE AREA NOT MAINTAINED.WHILE RUNNING AND DRAINING WATER IN MIDDLE OF THE THREE COMPARTMENT SINK,WASTE WATER BACKING UP AT RIGHT AND LEFT COMPARTMENTS OF SAID SINK AT THIS TIME OF INSPECTION.INSTRUCTED TO REPAIR PLUMBING TO PREVENT INADEQUATE DISPOSAL OF WASTE WATER. CRITICAL VIOLATION 7-38-030.
4. Canvass Re-InspectionMay 19, 2017

   9 infractions

   • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
     • AT THIS TIME,DURING THE INSPECTION WAS ABLE TO GAIN ENTRY TO A FURNACE ROOM LOCATED AT THE REAR DRY STORAGE ROOM WHICH WAS BLOCKED/LOCKED WITH CLUTTERED CONDITIONS ON PREVIOUS INSPECTION,05/16/2017.FOUND EVIDENCE OF RODENTS OVER 100 (RAT/MICE) DROPPINGS ALL THROUGHOUT FLOOR AT CORNERS OF THIS ROOM UNDER AND AROUND FURNACE EQUIPMENTS.THIS FURNACE ROOM IS LOCATED DIRECTLY ALONG THE REAR DRY STORAGE ROOM.ALSO,THE REAR KITCHEN EXIT DOOR/SCREEN DOOR IS STILL NOT INSECT/RODENT-PROOFED,MUST BE TIGHT FITTING ALL ACROSS THE BOTTOMS TO PREVENT PEST-ENTRY AND MAINTAIN.INSTRUCTED TO CLEAN AND SANITIZE ALL AFFECTED AREAS IN DETAIL,PEST PROOF SAID DOOR,PEST CONTROL SERVICE IS NOW RECCOMENDED.CRITICAL VIOLATON 7-38-020.
   • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
     • PLEASE NOTE:A DISHWASHING 3 COMPARTMENT SINK WAS COMPLETELY REMOVED FROM FRONT SERVICE/DISHWASHING AREA.INSTRUCTED TO RE-INSTALL THE DISHWASHING 3 COMPARTMENT SINK THAT WAS IN PLACE ON PREVIOUS INSPECTION 5/16/2017, AND MAINTAIN AS REQUIRED.SERIOUS VIOLATION 7-38-030.
   • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
     • PREVIOUS MINOR VIOLATION(S) NOT CORRECTED FROM INSPECTION REPORT#1978714 DATED:12/28/2016. 38 FOUND EXHAUST HOOD NOT CLEAN. MUST CLEAN.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • OBSERVED TORN GASKETS AT THE KITCHEN PREP COOLERS.INSTRUCTED TO REPLACE TORN GASKETS AND MAINTAIN.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • THE FOLLOWING REQUIRES FURTHER CLEANING,INTERIOR AND EXTERIOR SURFACES OF STOVE, WOK STATIONS AND FRYERS (SIDES AND LEGS) WITH HEAVY GREASE BUILD-UP ON PIPES IN THESE AREAS. RUBBER GASKETS AROUND ALL COOLER AND FREEZER DOORS WITH DRIED FOOD DEBRIS ACCUMULATION, STORAGE RACKS INSIDE WALK-IN COOLER,INTERIOR BOTTOM COMPARTMENTS OF DEEP FRYERS,KITCHEN UPPER/LOWER SHELVINGS ALONG THE PREP COOLERS,TOPS/SIDES OF THE KITCHEN DISHMACHINE AREAS ETC.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE KITCHEN PREP AREAS AND REAR DRY STORAGE AREA AND EMPLOYEE LOCKER ROOM REQUIRES A DETAIL CLEANING AND MAINTAIN.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • INSTRUCTED TO CLEAN AND MAINTAIN WALLS WITH DRIED FOOD DEBRIS AND SPILLAGE BEHIND CHEST FREEZER AND COOKING STATIONS IN PREP AREAS AND ALONG THE CUSTOMERS TOILET ROOMS. ALSO,DUSTS ACCUMULATIONS ON CEILING TILES THROUGHOUT THE KITCHEN PREP AREAS AND SEAL ALL NOTICEABLE OPENINGS AND LOOSE WHITE F.R.P.PANELING THROUGHOUT THE KITCHEN PREP AREAS AND MAINTAIN.
   • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
     • EMPLOYEE TOILET ROOM DOOR MUST BE SELF CLOSING AND MAINTAIN.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • INSTRUCTED TO ELEVATE ALL STOCK ITEMS AT LEAST 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING AND DETAIL CLEAN AND SANITIZE EMPLOYEE LOCKER ROOM AND REMOVE UNNECESSARY ARTICLES FROM THESE AREAS DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.
5. CanvassMay 16, 2017

   12 infractions

   • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
     • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE KITCHEN 2 DOOR PREP LINE COOLER WITH AN AIR TEMPERATURE OF 54.1F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS SHRIMPS,CHICKEN,BEEF AND BEAN SPROUTS ETC. ANOTHER,2 DOOR PREP LINE COOLER WITH AN AIR TEMPERATURE OF 55.10F. STORING POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN,CUT TOMATOES ETC. ALSO,KITCHEN 1 DOOR PREP COOLER WITH 53.0F. STORING POTENTIALLY HAZARDOUS FOODS SUCH AS TOFUS ETC. MUST EMPTY ALL SAID REFRIGERATION UNITS AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE OF 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE THE KITCHEN SAID PREP COOLERS,OBSERVED CHICKEN AT 48.6F,BEEF AT 49.8F,SHRIMPS AT 51.1F,CRAB MEAT AT 62.1F,FISH AT 50.7F,DUCK AT 50.3F,CUT TOMATOES AND CUCUMBERS AT 58.2F,CHICKEN EGG ROLLS AT 58.3F,SPRING ROLLS AT 54.7F,BEAN SPROUTS AT 50.9F,CHICKEN SAUTEED ON SKEWERS AT 59.5F,TOFUS AT 54.0F ETC. ALL COLD FOODS MUST BE STORED AT A TEMPERATURE OF 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
   • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
     • AT TIME OF INSPECTION, THE PREP AREA EXPOSED HANDSINK WAS USED FOR HOLDING TRAYS OF FOODS AND KITCHEN MULTI-USE CONTAINER LIDS WHILE EMPLOYEES WERE PREPPING/COOKING FOODS. INSTRUCTED TO REMOVE SAID ITEMS FROM TOP/INSIDE OF THE EXPOSED HANDSINK AND KEEP THE EXPOSED HANDSINK ACCESSIBLE AT ALL TIMES FOR HANDWASHING AND MAINTAIN. CRITICAL VIOLATION 7-38-030.
   • 13. NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS
     • OBSERVED OVER 30 LIVE ADULT/INFANT COCKROACHES IN KITCHEN PREP AREAS INFESTATION WITH,COCKROACHES CRAWLING ON WALL AND SHELVINGS ABOVE THE KITCHEN PREP SINK AND ON CRACKED WALLS NEAR THE KITCHEN EXPOSED HANDSINK,INTERIORS OF CUPS STORING MULTI-USE KITCHEN UTENSILS,ON LOWER WALLS OF KITCHEN PREP AREAS ALONG PREP COOLERS,CRAWLING ON ENCRUSTED FLOORS BENEATH THE COOKING WOKS AND BENEATH THE KITCHEN DISHMACHINE,IN BETWEEN OPEN WHITE F.R.P. PANELING ON KITCHEN PREP WALLS,CRAWLING OUT FROM OPENING ON LOWER CORNER WALL BENEATH THE KITCHEN DISHMACHINE,ON FLOORS AT CORNERS BEHIND THE KITCHEN 2 DOOR STAND-UP FREEZER.FOUND TOXIC CHEMICAL/PESTICIDE (BORIC ACID) HEAVILY APPLIED ON FLOORS UNDER COOKING LINE AND UNDER/CORNER OF EXPOSED HANDSINK IN KITCHEN FOOD PREP AREAS. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE.ALSO,THE REAR EXIT DOOR/SCREEN DOOR IS NOT INSECT/RODENT-PROOFED MUST BE TIGHT FITTING ALL ACROSS THE BOTTOMS TO PREVENT PEST-ENTRY AND MAINTAIN.INSTRUCTED TO CLEAN AND SANITIZE ALL AFFECTED AREAS IN DETAIL,PEST PROOF SAID DOOR,PEST CONTROL SERVICE IS NOW RECCOMENDED.CRITICAL VIOLATON 7-38-020.
   • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
     • PREVIOUS MINOR VIOLATION(S) NOT CORRECTED FROM INSPECTION REPORT#1978714 DATED:12/28/2016. 38 FOUND EXHAUST HOOD NOT CLEAN. MUST CLEAN. FOUND NO EXPOSED HAND SINK AT FRONT SERVING/DISHWASHING AREAS. MUST PROVIDE. 03/28/2017 INSTRUCTED TO CORRECT NOTED VIOLATION AND MAINTAIN 7-42-090.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • OBSERVED TORN GASKETS AT THE KITCHEN PREP COOLERS.INSTRUCTED TO REPLACE TORN GASKETS AND MAINTAIN. CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED. INSTRUCTED TO PROVIDE FOOD GRADE BAGS OR CONTAINERS FOR PROPER STORAGE OF FOODS NOT INSIDE PLASTIC GROCERY BAGS.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • INSTRUCTED TO CLEAN IN DETAIL THE INTERIOR UPPER PANEL ICE MACHINE AND INTERIOR SURFACES OF REACH-IN FREEZER,INTERIOR AND EXTERIOR SURFACES OF STOVE, WOK STATIONS AND FRYERS (SIDES AND LEGS) WITH HEAVY GREASE BUILD-UP. RUBBER GASKETS AROUND ALL COOLER AND FREEZER DOORS WITH DRIED FOOD DEBRIS ACCUMULATION, STORAGE RACKS INSIDE WALK-IN COOLER,INTERIOR BOTTOM COMPARTMENTS OF DEEP FRYERS,KITCHEN UPPER/LOWER SHELVINGS ALONG THE PREP COOLERS,TOPS/SIDES OF THE KITCHEN DISHMACHINE AREAS ETC.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE KITCHEN PREP AREAS AND REAR DRY STORAGE AREA AND EMPLOYEE LOCKER ROOM REQUIRES A DETAIL CLEANING AND MAINTAIN.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • INSTRUCTED TO CLEAN AND MAINTAIN WALLS WITH DRIED FOOD DEBRIS AND SPILLAGE BEHIND CHEST FREEZER AND COOKING STATIONS IN PREP AREAS AND MISSING CEILING TILE OVER THE DISHMACHINE AREA AND ALONG THE CUSTOMERS TOILET ROOMS. ALSO,DUSTS ACCUMULATIONS ON CEILING TILES THROUGHOUT THE KITCHEN PREP AREAS AND SEAL ALL NOTICEABLE OPENINGS AND LOOSE WHITE F.R.P.PANELING THROUGHOUT THE KITCHEN PREP AREAS AND MAINTAIN.
   • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
     • EMPLOYEE TOILET ROOM DOOR MUST BE SELF CLOSING AND MAINTAIN.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • NO VISIBLE BACK FLOW PREVENTION DEVICE AT ICE MACHINE. MUST INSTALL AND MAINTAIN
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • INSTRUCTED TO ELEVATE ALL STOCK ITEMS AT LEAST 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING AND DETAIL CLEAN AND SANITIZE EMPLOYEE LOCKER ROOM AND REMOVE UNNECESSARY ARTICLES FROM THESE AREAS DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.
6. CanvassDec 28, 2016

   1 infraction

   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • FOUND EXHAUST HOOD NOT CLEAN. MUST CLEAN. FOUND NO EXPOSED HAND SINK AT FRONT SERVING/DISHWASHING AREAS. MUST PROVIDE.
7. CanvassApr 5, 2016

   5 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • Observed torn gaskets on multiple refrigeration units throughout facility. Instructed to repair and maintain.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • Observed grease accumulation in the lower compartments of the fryers. Instructed facility to clean and maintain.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • Observed dirt and debris on the floors under and around equipment and along the walls. Instructed facility to clean and maintain.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • Observed slight grease accumulation on the exhaust hood filters. Instructed facility to clean and maintain. Observed water stained ceiling tiles in the hallway near the restrooms. Instructed facility to replace and maintain. Observed dust on the ceiling tiles in the kitchen near the ceiling vents. Instructed facility to clean and maintain.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • Observed the three compartment sink at the front counter to be slow draining. Instructed facility to repair and maintain. Observed a slight sewage smell in the kitchen near the three compartment sink. Instructed facility to correct and maintain.
8. CanvassFeb 6, 2015

   5 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • STORING KNIVES BETWEEN WALL AND EQUIPMENT, MUST RESTRICT AND PROVIDE A KNIFE RACK TO STORE KNIVES PROPERLY, OVER STOCKING WALK-IN COOLER, MUST BETTER ORGANIZE AND MAINTAIN, USING GARBAGE AND CARRY OUT BAGS FOR FOOD STORAGE, MUST RESTRICT AND INVEST IN FOOD GRADE BAGS OR FOOD STORAGE CONTAINERS, PREP COOLER TOP AREA DOORS IN POOR REPAIR, MUST BE REPAIR AND BETTER MAINTAINED,
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • WEST WALL IN POOR REPAIR KITCHEN PREP AREA, NEEDS CLEAN, REPAIR OR REPAINTED, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE,
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • Sink stoppers not provided for three compartment sink. Instructed to provide stoppers for each compartment.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • CLUTTER NOTED AT REAR STORAGE AREAS, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND BETTER ORGANIZE ARTICLES TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
   • 45. FOOD HANDLER REQUIREMENTS MET
     • NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,
9. ComplaintJul 3, 2014

   6 infractions

   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • FOODS INSIDE COOLERS AND BULK STORAGE CONTAINERS NOT LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS. FOODS INSIDE FREEZER CHEST NOT PROPERLY STORED. INSTRUCTED TO STORE FOODS IN FOOD GRADE FRREZER/STORAGE BAGS.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • EXTERIOR BETWEEN COOKING EQUIPMENT, EXHAUST HOOD AND FILTERS, CAN OPENER ATTACHED TO PREP TABLE, AND RIGHT INTERIOR SIDE OF ICE MACHINE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • FLOOR IN CORNERS, BEHIND COOKING EQUIPMENT AND INSIDE STORAGE ROOM NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY AD REMOVE GREASE AND FOOD DEBRIS.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • LIGHT AND VENTIALTION COVERS IN PREP AREA NOT MAINTAINED. INSTRUCTEF TO DETAIL CLEAN COVERS AND REPLACE ALL COVERS WORN. EXPOSED BRIVCK WALL IN STORAGE ROOM NOT SEALED. INSTRUCTED TO APPLY NON-TOXIC SEALANT TO SURFACE.
   • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
     • STEM THERMOMETER NOT PROVIDE FOR FOOD HANDLERS. INSTRUCTED TO PROVIDE STEM THERMOMETER FOR ACCURATE READING OF POTENTIALLY HAZARDOUS FOODS RECEIVED AND COOKED.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • UNNECESSARY ARTICLES NOT PROPERLY STORED IN STORAGE ROOM. INSTRUCTED TO ELEAVTE 6 INCHES OR HIGHER AND AWAY FROM WALL.
10. CanvassApr 10, 2014

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Foods in freezer not properly stored. Instructed to storage foods in food grade freezer bags.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Exterior of cooking equipment, deep fryer cabinets, exhaust hood and filters, and can opener attached to prep table not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor behind equipment and along wall base not cleaned. Instructed to detail clean daily and remove grease build-up.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Light and ventilation covers in prep area not cleaned. Instructed to detail clean and remove dust build-up.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Sink stoppers not provided for three compartment sink. Instructed to provide stoppers for each compartment.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Thermometers not visible inside coolers. Instructed to provide thermometers conspicuously inside all coolers.
11. CanvassApr 9, 2013

    11 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED POOR HYGIENIC PRACTICES; THREE FOOD HANDLERS PERFORMING MULTIPLE ACTIVITIES AND RETURNING TO HANDLE POTENTIALLY HAZARDOUS FOODS, HOWEVER NOT WASHING THEIR HANDS. (WIPING EQUIPMENT WITH SOILED/DIRTY TOWELS, REMOVING SOILED POTS AND PANS, PICKED UP FOOD DEBRIS FROM EQUIPMENT). ALSO OBSERVED ANOTHER EMPLOYEE RINSING HIS MOUTH AND HANDS INSIDE THE 3PART SINK. INSTRUCTED, HANDS MUST BE WASHED INSIDE THE EXPOSED SINK WITH WARM WATER AND SOAP AFTER ANY CONTAMINATING CONDITION. THE WASHING OF HANDS/MOUTH IN A UTENSILS WASHING SINK IS PROHIBITED. CRITICAL CITATION ISSUED, 7-38-010(A).
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED EMPLOYEE WASHING AND RINSING LARGE MULTI-USE UTENSILS (POTS AND PANS) INSIDE THE 3PART SINK IN THE KITCHEN AND SETTING THEM TO DRY WITHOUT USING A SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SET-UP OF 3PART SINK FOR PROPER SANITATION USING 100PPM OF CHLORINE. CRITICAL CITATION ISSUED, 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • PREP FOODS INSIDE STORAGE COOLERS AND DRIED FOOD STORAGE CONTAINERS/BINS NOT LABELED, MUST DATE-LABEL AND MAINTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTED TO PROPERLY STORED CLEAN MULTI-USE UTENSILS ON SHELVING UNITS IN THE KITCHEN TO PREVENT CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ONE DOOR REACH IN COOLER GASKET BROKEN, MUST REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXCESSIVE FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT; MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, SHELVING UNITS, DISH WASHING MACHINE, ICE MACHINE, EXTERIOR OF ALL DRIED FOOD STORAGE CONTAINERS AND MOP SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • EXCESSIVE FOOD DEBRIS AND GREASE BUILD-UP ON FLOORS; MUST DETAIL CLEAN FLOORS, UNDER, BEHIND, BETWEEN EQUIPMENT AT CORNERS AND ALONG WALLS AT PREP AREA/KITCHEN, FRONT SERVIND AREA, STORAGE AREAS AND BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS THRU-OUT THE KITCHEN WITH DRIED FOOD DEBRIS, INSTRUCTED TO CLEAN AND/OR REPAINT WALLS. MUST SEAL OPENINGS AROUND PIPES NEAR CEILING, SAME AREA AND CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO VISIBLE BACK FLOW PREVENTION DEVICE AT ICE MACHINE, MUST INSTALL DEVICE AND PROVIDE DOCUMENTATION FOR SAME DEVICE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER NOTED AT REAR STORAGE AREAS, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE ARTICLES TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED TO PROPERLY STORE CLEANING TOWELS IN AN APPROVED SANITIZER.
12. Complaint Re-InspectionJul 3, 2012

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO RE-LOCATE HAND SOAP DISPENSER FROM ABOVE 1 COMPARTMENT PREP SINK TO ABOVE EXPOSED HAND SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE AND INTERIOR SURFACES OF REACH-IN FREEZER, INTERIOR AND EXTERIOR SURFACES OF STOVE, WOK STATIONS AND FRYERS (SIDES AND LEGS) WITH HEAVY GREASE BUILD-UP. RUBBER GASKETS AROUND ALL COOLER AND FREEZER DOORS WITH DRIED FOOD DEBRIS ACCUMULATION, STORAGE RACKS WITH MOLD LIKE BUILD-UP INSIDE WALK-IN COOLER. MUST CLEAN AND MAINTAIN SAME
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN DINING AREA (BY MIDDLE DOOR) IN POOR REPAIR. MUST REPAIR AND MAINTAIN FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN WALLS WITH DRIED FOOD DEBRIS AND SPILLAGE BEHIND CHEST FREEZER AND COOKING STATIONS IN PREP AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO VISIBLE BACK FLOW PREVENTION DEVICE AT ICE MACHINE. MUST INSTALL AND MAINTAIN SAME.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE COOLERS AND FREEZER
13. Short Form ComplaintJun 26, 2012

    10 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND OVER 30 RAT DROPPINGS AND A DEAD RAT ON GLUE BOARD IN BASEMENT. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. SERIOUS CITATION ISSUED 7-38-020. RECOMMENDED ADDITIONAL SERVICE BY PEST CONTROL COMPANY. SEAL TIGHTLY ANY GAPS/OPENINGS AROUND PIPES AND BEAMS ALONG CEILING.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • FOUND REAR OUTSIDE WASTE GREASE CONTAINER EXTERIOR SURFACES ENCRUSTED WITH GREASE AND FOOD DEBRIS AND SURROUNDED BY LITTER ON GROUND. ALSO FOUND EMPTY BOXES (TOFU, SHRIMP) ON GROUND AT REAR OUTSIDE AREA BY EXIT DOOR. INSTRUCTED TO CLEAN AND MAINTAIN AREAS. SERIOUS CITATION ISSUED 7-38-020.
    • 25. TOXIC ITEMS PROPERLY STORED, LABELED AND USED
      • FOUND TOXIC CHEMICAL/PESTICIDE (BORIC ACID) HEAVILY APPLIED ON FLOOR UNDER COOKING LINE AND UNDER/CORNER OF EXPOSED HANDSINK IN FOOD PREP AREA. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE. HAVE LICENSED PEST CONTROL OPERATOR APPLY PESTICIDES ACCORDING TO LABEL INSTRUCTIONS FOR FOOD ESTABLISHMENTS. SERIOUS CITATION ISSUED 7-38-005(a).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO RE-LOCATE HAND SOAP DISPENSER FROM ABOVE 1 COMPARTMENT PREP SINK TO ABOVE EXPOSED HAND SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE AND INTERIOR SURFACES OF REACH-IN FREEZER, INTERIOR AND EXTERIOR SURFACES OF STOVE, WOK STATIONS AND FRYERS (SIDES AND LEGS) WITH HEAVY GREASE BUILD-UP. RUBBER GASKETS AROUND ALL COOLER AND FREEZER DOORS WITH DRIED FOOD DEBRIS ACCUMULATION, STORAGE RACKS WITH MOLD LIKE BUILD-UP INSIDE WALK-IN COOLER. MUST CLEAN AND MAINTAIN SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN DINING AREA (BY MIDDLE DOOR) IN POOR REPAIR. MUST REPAIR AND MAINTAIN FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN WALLS WITH DRIED FOOD DEBRIS AND SPILLAGE BEHIND CHEST FREEZER AND COOKING STATIONS IN PREP AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO VISIBLE BACK FLOW PREVENTION DEVICE AT ICE MACHINE. MUST INSTALL AND MAINTAIN SAME.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE COOLERS AND FREEZER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED ICE SCOOP STORED ON TOP OF WATER PITCHER. INSTRUCTED TO PROPERLY STORE IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.
14. ComplaintApr 24, 2012

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE AND INTERIOR SURFACES OF REACH-IN FREEZER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN WALLS WITH DRIED FOOD DEBRIS AND SPILLAGE BEHIND CHEST FREEZER IN REAR PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE COOLERS AND FREEZER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • NOTED ICE SCOOP STORED ON TOP OF WATER PITCHER. INSTRUCTED TO PROPERLY STORE IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.
15. ComplaintJan 12, 2012

    6 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION NOT CORRECTED. ISSUED DATE: 08-26-2011, INSPECTION REPORT #521703. (21)NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. INSTRUCTED A CERTIFIED FOOD MANAGER WITH CITY CERTIFICATE MUST BE ON DUTY AT ALL TIMES. CERTIFIED MANAGER ARRIVED ONE HOUR AFTER INSPECTION. CRITICAL CITATION ISSUED 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPAINT RUSTY METAL PREP SHELVES, SHELF UNDER DISH MACHINE AND STORAGE RACKS ABOVE 3 COMPARTMENT SINK OR REPLACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO SEAL OPENING/GAP BETWEEN FLOOR BASEBOARD AND FLOOR BEHIND AND UNDER DISH MACHINE AND 3 COMPARTMENT SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN LIGHT SHIELDS ABOVE FOOD PREP AREA, LIGHT SHIELD INSIDE TOILET ROOMS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO FIX BROKEN VENTILATION INSIDE MEN'S TOILET ROOM.------MUST PROVIDE 3 WORKING DRAIN STOPPERS AT (2) 3 COMPARTMENT SINKS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REORGANIZE AND REMOVE UNNECESSARY ARTICLES STORED IN REAR STORAGE AREA, USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
16. ComplaintAug 26, 2011

    7 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • 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. OBSERVED DISH WASHER, WASHING AND RINSING LARGE MULTI-USE POTS AND PANS AND SETTING THEM TO DRY WITHOUT USING A SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK FOR PROPER SANITATION OF LARGE MULTI-USE UTENSILS USING 100PPM CHLORINE. CRITICAL CITATION ISSUED, 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. INSTRUCTED A CERTIFIED FOOD MANAGER WITH CITY CERTIFICATE MUST BE ON DUTY AT ALL TIMES. SERIOUS CITATION ISSUED, 7-38-012.
    • 32. 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. MUST PROVIDE A SPLASH GUARD BETWEEN EXPOSED HAND SINK AND 1PART PREP SINK IN KITCHEN, AND SEAL RUSTY BOTTOM PANELS OF PREP TABLES, ALSO REPLACE BROKEN GASKET ON ONE DOOR REACH IN COOLER DOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN/SANITIZE; COOKING EQUIPMENT, DISH MACHINE, EXTERIOR OF COOLERS AND FREEZERS AND UPPER INTERIOR PANEL OF ICE MACHINE.
    • 34. 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. MUST CLEAN FLOORS UNDER COOKING EQUIPMENT AT CORNERS AND ALONG WALLS IN KITCHEN AND THRU-OUT BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST REPLACE MISSING CEILING PANELS IN KITCHEN.
    • 38. 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 and Regulations of the Board of Health. MUST REPAIR LEAKING FAUCETS FOR BOTH 3PART SINK.