Everyday Thai
Last inspected: Jan 13, 2011
78
Score
Everyday Thai appears in inspection records three times, starting in 2010. The latest inspection on file is from Jan 13, 2011. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit. No fresh inspection data is available: the latest entry for Everyday Thai dates to Jan 13, 2011.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
The pattern that stands out is “food and non-food contact equipment utensils clean”, which has been cited three times.
That's lower than the typical Chicago restaurant, which scores around 81. The full picture is one of consistent compliance.
3
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jan 13, 2011
Routine
5 minor violations.
View 5 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO PROVIDE NAME OF FOOD ON DRY FOOD CONTAINERS IN STORAGE AREA.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: 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. INSTRUCTED TO INVERT ALL CLEAN UTENSILS ON SHELVING UNITS THROUGHOUT.
31
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN DEBRIS ON INSIDE RIMS OF EXPOSE HAND WASH SINK AND 3COMP.SINK.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN DEBRIS ON FLOORS IN BASEMENT.
34
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All employees shall be required to use effective hair restraints to confine hair. INSTRUCTED FOODSERVICE STAFFS HANDLING FOODS IN KITCHEN WITHOUT HAIR RESTRAINT,TO HAVE HAIR RESTRAINTS ON WHEN HANDLING FOOD AT ALL TIMES.
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78
Jul 1, 2010
Routine
7 minor violations.
View 7 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. found some foods not properly dated, labeled in coolers, freezer, must date, and label food items in coolers,freezers.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving, not clean need cleaning.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. floors under heavy equipment, cooking equipment, and rear storage area need cleaning. bsmt floor in storage area need detailed cleaning(corners).
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. damaged, stained ceiling tiles shall be repair/replaced.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. light shields in prep area not clean need cleaning.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. exhaust canopy not clean needs cleaning, exhaust vents(ventilation)in kitchen, coolers need cleaning.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. excess debris and clutter in bsmt., shall be removed, stock items must be stored six inches off of floor to prevent pest harborage.
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70
Mar 16, 2010
Routine
5 minor violations.
View 5 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooking equipment, cooler shelving not clean need cleaning(detailed).
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors under cooking equipment, rear storage shelving not clean need detailed cleaning(corners). floors in bsmt storage areas need cleaning.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.walls in prep area not clean need cleaning. damaged(broken)ceiling tiles shall be replaced,repair.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.light shields need cleaning in prep area.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.exhaust canopy needs cleaning, exhaust vents(ventilation)in kitchen need cleaning.
38
78
Frequently Asked Questions
When was Everyday Thai last inspected?
The most recent health inspection at Everyday Thai on file is from Jan 13, 2011. The public record contains three inspections in total.
What is the most common violation at Everyday Thai?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited three times, more than any other issue at Everyday Thai.
Has Everyday Thai's inspection record improved over time?
Results have been roughly steady. Inspections at Everyday Thai have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Everyday Thai means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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