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THAI OSCAR

4638 N WESTERN AVE, CHICAGO, IL 60625 · Restaurant

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 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.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CHIPPING RAW WOOD SURFACES AT FRONT AND REAR PREP AREAS, INSTRUCTED TO RESEAL AND BETTER MAINTAIN,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXHAUST HOOD AND FILTERS, DEEP FRYER CABINET AND INTERIOR OF COOLERS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REAR PREP AREA WALL HAS DRIPPING FOOD DEBRI, INSTRUCTED TO CLEAN AND BETTER MAINTAIN,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LOW WATER PRESSURE AT HAND SINK IN LADIES BATHROOM, INSTRUCTED TO REPAIR, AND BETTER MAINTAIN,
  3. Canvass

    5 infractions

    • 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 BEOFRE USE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXHAUST HOOD AND FILTERS, DEEP FRYER CABINET AND INTERIOR OF COOLERS 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 UNDER EQUIPMENT AND ALONG WALLBASE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VENTILATION COVERS IN TOILET ROOM NOT CLEAN. INSTRUCTED TO DETAIL CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENTILATION FAN IN WOMEN'S TOILET ROOM NOT CLEANING. INSTRUCTED TO REPAIR FAN.
  4. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MULTI AND SINGLE USE UTENSILS IN SUSHI AREA 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 BETWEEN COOKING EQUIPMENT, DEEP FRYER CABINETS AND CUTTING BOARD NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE FODD CONTACT SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN PREP AND STORAGE AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LIGHT COVER IN PREP AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN COVER.
  5. Canvass Re-Inspection

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • DRIED FOOD STORAGE BINS/CONTAINERS NOT LABELED, INSTRUCTED TO 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 STORAGE SHELVES AT REAR PREP AREA TO PREVENT CONTAMINATION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS THRU-OUT THE REAR PREP/KITCHEN AREA WITH EXCESSIVE FOOD BUILD-UP AND CEILING IN POOR REPAIR, INSTRUCTED TO CLEAN/OR REPAINT WALLS AND REPAIR CEILING AND REPAINT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED TO PREPERLY STORE CLEANING TOWELS IN A APPROVED SANITIZER.
  6. Canvass

    9 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED POOR HYGIENIC PRACTICES; FOOD HANDLER NOT WASHING HANDS AFTER THE FOLLOWING ACTIVITIES; RETURNING TO PREP AREA/KITCHEN AFTER REMOVING SOILED PLATES/UTENSILS AND PLACING THEM IN 3PART SINK AND REMOVING SOILED CLEANING TOWELS FROM PREP TABLE. ANOTHER FOOD HANDLER WASHED HER HANDS INSIDE THE 3PART SINK. INSTRUCTED, HAND MUST BE WASHED AFTER ANY CONTAMINATING CONDITION, AT THE EXPOSED SINK WITH WARM WATER AND SOAP, THE WASHING OF HANDS INSIDE A UTENSIL-WASHING SINK IS PROHIBITED. CRITICAL CITATION ISSUED, 7-38-010(A).
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #670980, DATED 2-29-12, #32, INSTRUCTED TO REMOVE WORN OUT CAULKING WITH BLACK MOLD LIKE BUILD-UP BEHIND 3 COMPARTMENT SINK(REAR PREP AREA) AND RE CAULK. #33, INSTRUCTED TO CLEAN AND MAINTAIN STORAGE RACKS INSIDE REACH-IN COOLER (REAR PREP AREA) WITH BLACK MOLD-LIKE BUILD-UP. #34, INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS BEHIND SUSHI PREP AREA. #35, NOTED HOOD ABOVE COOKING EQUIPMENT (STOVE, FRYER) NOT CLEAN WITH HEAVY DUST AND GREASE BUILD-UP, INSTRUCTED TO CLEAN AND MAINTAIN. #38, INSTRUCTED TO REPAIR LEAKY FAUCET AT EXPOSED HAND SINK BEHIND SUSHI PREP AREA AND EXPOSED HAND SINK IN REAR PREP AREA. SERIOUS CITATION ISSUED, 7-42-090.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • DRIED FOOD STORAGE BINS/CONTAINERS NOT LABELED, INSTRUCTED TO 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 STORAGE SHELVES AT REAR PREP AREA TO PREVENT CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • WOOD COUNTERS AT FRONT SUSHI PREP AREA WITH BLACK MOLD LIKE BUILD-UP, INSTRUCTED TO REMOVE MOLD AN RE-SEAL WOOD COUNTERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO REPLACE MISSING AND BROKEN FLOOR TILES THRU-OUT THE KITCHEN AND REAR STORAGE ROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS THRU-OUT THE REAR PREP/KITCHEN AREA WITH EXCESSIVE FOOD BUILD-UP AND CEILING IN POOR REPAIR, INSTRUCTED TO CLEAN/OR REPAINT WALLS AND REPAIR CEILING AND REPAINT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE THREE DRAIN STOPPERS FOR 3PART SINK.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED TO PREPERLY STORED CLEANING TOWELS IN A APPROVED SANITIZER.
  7. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE PREP COOLER. (PREP COOLER AIR TEMPERATURE OF 41.2F) NOTED BEEF INTERNAL TEMPERATURE OF 49.6F, COOKED CHICKEN AT 52.4F, GROUND CHICKEN AT 52.4F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. MANAGER DISCARDED THE SAID FOOD PRODUCTS AND COOLER MUST MAINTAIN BELOW 40F. TOTAL VALUE $ 150.00. TOTAL WEIGHT 17 LBS. CRITICAL CITATION ISSUED 7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REMOVE WORN OUT CAULKING WITH BLACK MOLD LIKE BUILD-UP BEHIND 3 COMPARTMENT SINK (REAR PREP AREA) AND RE CAULK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN STORAGE RACKS INSIDE REACH-IN COOLER (REAR PREP AREA) WITH BLACK MOLD-LIKE BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS BEHIND SUSHI PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED HOOD ABOVE COOKING EQUIPMENT (STOVE, FRYER) NOT CLEAN WITH HEAVY DUST AND GREASE BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LEAKY FAUCET AT EXPOSED HAND SINK BEHIND SUSHI PREP AREA AND EXPOSED HAND SINK IN REAR PREP AREA.
  8. Complaint Re-Inspection

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • 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.
    • 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.
    • 33. 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.
    • 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.
    • 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.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.
  9. Complaint

    8 infractions

    • 18. 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.//FRONT DOOR NOT RODENT & INSECT PROOF DOOR MEASURED AT 1/4" AT BOTTOM OF DOOR CORNER /LIVE ROCHER IN WOMEN RESTROOM
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.//NAMES DATES TIME OF PREPERATION OF FOOD ON CONTAINER
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • 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.//INVERT ALL POTS & PANS IN KITCHEN AREA
    • 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.//REPLACE ALL STAIN & BADLY PITTED CUTTING BOARD IN PREP AREA
    • 33. 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.//SOME SHELVES IN COOLERS ,DRY STORAGE ,UNDER HOOD OVER COOKINGRANGE NEED DETAIL CLEANING
    • 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.//FLOORS UNDER AROUND STOCK &EQUIPMENT NEED DETAIL CLEANING
    • 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.//REPLACE ALL STAIN & POOR REPAIR CEILING TILE IN RESTROOMS MEN & WOMEN RESTROOM/DOOR TO KITCHEN AREA POOR REPAIR
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//MUST REPAIR VENTILATION FAN COVER IN MEN RESTROOM