SAIMAI THAI

Violations (12)

• 6

  PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

  NOTED EMPLOYEES OPEN BEVERAGE IN THE FOOD PREPARATION AREA. MUST NOT CONSUME OPEN BEVERAGES IN FOOD PREP AREAS.

• 37

  FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  MUST LABEL THE BULK FLOUR CONTAINER IN THE REAR DRY FOOD STORAGE ROOM.

• 39

  CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  MUST NOT STORE CLEAN UTENSILS AT THE FRONT HAND WASHING SINK.

• 41

  WIPING CLOTHS: PROPERLY USED & STORED

  ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

• 43

  IN-USE UTENSILS: PROPERLY STORED

  NOTED IN-USE COOKS LINE UTENSILS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 64.7F. IF STORED IN WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.

• 45

  SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

  ALL STORED ITEMS UNDER THE WOK COOKS LINE MUST BE ELEVATED FROM THE FLOORS.

• 49

  NON-FOOD/FOOD CONTACT SURFACES CLEAN

  METAL SHELVING ABOVE THE STOVE STOVE EXTREMELY DIRTY WITH EXCESSIVE GREASE. SHELVING THROUGHOUT THE KITCHEN WITH FOOD DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN ALL.

• 49

  NON-FOOD/FOOD CONTACT SURFACES CLEAN

  EXTREMELY DIRTY MOP SINK AND SURROUNDING WALLS OF SINK. INSTRUCTED TO CLEAN AND MAINTAIN.

• 51

  PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  LEAK ON THE NOZZLE OF THE THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR.

• 55

  PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  NOTED AN USED FLOOR DRAIN AT THE DISH AREA SEALED WITH A PLASTIC BAG STUFFED INSIDE. MUST PROVIDE A PROPER COVER/SEAL FOR THE UNUSED DRAIN.

• 55

  PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  NOTED SOILED MOP HEADS IN DIRTY MOP BUCKET. INSTRUCTED TO HANG SOILED MOPS INVERTED AT THE UTILITY MOP SINK WHEN NOT IN USE.

• 58

  ALLERGEN TRAINING AS REQUIRED

  NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.