SIAM FOOD COMPANY

Violations (8)

• 22

  PROPER COLD HOLDING TEMPERATURES

  NOTED IMPROPER INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE PREP COOLER. IMPROPER: CHICKEN AT 50.1F AND RICE AT 50.5F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH $50.00 THROUGH THE DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

• 33

  PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  NOTED IMPROPER COLD-HOLD TEMPERATURE OF 55.0 AT PREP COOLER IN KITCHEN. INFORMED ALL REFRIGERATOR UNITS SHALL MAINTAIN A PROPER TEMPERATURE OF 41F AND BELOW. REFRIGERATOR UNIT MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF PUBLIC HEALTH (CDPH). PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

• 39

  CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.

• 45

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

  OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED AND SERVICE AREA AND STORED ON FLOOR IN STORAGE AREAS. INSTRUCTED MANAGER TO ELEVATE ALL SINGLE SERVICE ARTICLES OFF FLOOR.

• 47

  FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  OBSERVED VARIOUS FOOD ITEMS STORED IN PLASTIC GROCERY BAGSIN THE FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.

• 47

  FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.

• 49

  NON-FOOD/FOOD CONTACT SURFACES CLEAN

  OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.

• 55

  PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.