Maneethai Restaurant
Last inspected: Sep 13, 2017
86
Score
Public records show 17 inspections at Maneethai Restaurant stretching back to 2010. The most recent report on file is from Sep 13, 2017. Diners can read the low risk label as a sign that recent inspections have gone well. The most recent inspection at Maneethai Restaurant is from Sep 13, 2017, and nothing newer appears in the public record.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about eight violations before that.
“Food and non-food contact surfaces properly designed” accounts for the largest share of issues, appearing 11 times across the record.
Restaurants in Chicago average 81, so Maneethai Restaurant is doing better than most peers. Overall, the inspection record reads well.
17
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Sep 13, 2017
Routine
3 minor violations.
View 3 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: INSTRUCTED TO DETAIL CLEAN THE INTERIOR SURFACE OF THE ICE MACHINE TO REMOVE BUILDUP AND MAINTAIN.
32
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST REPLACE THE RIPPED GASKETS ON THE 3-DOOR REACH-IN REFRIGERATOR TO PROVIDE A TIGHT FITTING SEAL AND MAINTAIN.
32
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: INSTRUCTED TO DETAIL CLEAN THE DRY STORAGE RACKS AND ELECTRICAL LINES IN THE PREP AREA TO REMOVE DUST BUILDUP AND MAINTAIN.
32
86
Jul 14, 2016
Routine
6 minor violations.
View 6 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (I.E. SUSHI, BEEF, CHICKEN, ETC.). INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012
21
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARDS ON TOP OF THE PREP COOLERS IN THE PREP AREA WITH DEEP, DARK GROOVES AND STAINS. MAINTAIN SAME. MUST MAINTAIN SMOOTH AND EASILY CLEANABLE SURFACE. MUST REPLACE THE WORN RUBBER GASKETS ON THE MIDDLE DOOR OF THE 3-DOOR STAINLESS STEEL REACH IN COOLER.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INSTRUCTED TO CLEAN THE LOWER SURFACES OF THE REACH IN FREEZERS AND THE CAN OPENER IN THE REAR PREP AREA. MAINTAIN SAME.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT IN THE STORAGE AND PREP AREA. REMOVE FOOD DEBRIS AND DIRT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: INSTRUCTED TO CLEAN THE FILTERS ON THE VENTILATION HOOD, THE CEILING TILES IN THE PREP AREA WITH FOOD SPILLS, DIRT/DUST AND THE VENTS IN THE PREP AND TOILET AREA. MAINTAIN SAME.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: INSTRUCTED TO REMOVE THE TALL WEEDS FROM THE BACK OUTSIDE AREA. MAINTAIN SAME.
41
74
Dec 14, 2015
Routine
2 minor violations.
View 2 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE SUSHI PREP AND DISPLAY COOLERS, AND REAR PREP AREA PREP LINE COOLER. OBSERVED THE FOLLOWING ITEMS AT IMPROPER TEMPERATURES INSIDE OF THE SUSHI COOLERS: SUSHI AT 44.4F, CREAM CHEESE AT 47.6F, OCTOPUS AT 44, EEL AT 45.6F. OBSERVED THE FOLLOWING FOOD AT IMPROPER TEMPERATURE INSIDE OF THE PREP LINE COOLER: TOFU AT 52.3F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 5# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A.
3
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE TOP OF THE STEEL CABINET IN THE DRY STORAGE ROOM.
33
90
Apr 10, 2015
Reinspection
No violations found.
100
Mar 31, 2015
Reinspection
12 minor violations.
View 12 violations
Previous serious violation corrected, 7-42-090
Inspector notes: PREVIOUS SERIOUS VIOLATIONS, FROM 3/24/14 INSPECTION (REPORT #1532225) NOT CORRECTED. #18- STILL OBSERVED RAT DROPPINGS UNDER COOKS LINE COOLER AND SUSHI THREE COMPARTMENT SINK. WITH NEW DROPPINGS NOTED UNDER THE SUSHI PREP EXPOSED HAND SINK AND ALONG WALLS BEHIND DINING ROOM BOOTHS. NO PEST CONTROL SERVICE PERFORMED IN THE PAST WEEK. PREVIOUS SERVICE REPORT DATED 3-23-15. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE ALL AREAS AND SEAL ALL HOLES ALONG BASEBOARDS, HAVE PEST CONTROL COMPANY SERVICE ESTABLISHMENT FOR RODENTS. #29-PREVIOUS MINOR VIOLATIONS NOT CORRECTED: #33-CLEAN AND SANITIZE ALL SHELVES, COOKING EQUIPMENT, PREP TABLES, SINKS, COOLERS, FREEZERS. #34-CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. CLEAN AND SANITIZE FLOORS ALONG WALL BEHIND COOKING EQUIPMENT,#35- SEAL OPENINGS IN WALLS IN SUSHI PREP AREA. SEAL ALL OPENINGS IN WALLS AND CEILINGS, AROUND PIPE FITTINGS, ALONG BASEBOARDS IN ALL AREA.#41 ELEVATE ALL STOCK OFF FLOOR IN PREP AND STORAGE AREAS. CRITICAL VIOLATION 7-42-090. MUST CORRECT AND MAINTAIN ALL VIOLATIONS.
14
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: UPGRADED TO VIOLATION #14.
18
Previous minor violation(s) corrected 7-42-090
Inspector notes: UPGRADED TO VIOLATION #14.
29
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: ALL BULK FOOD CONTAINERS MUST BE LABELED.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: MUST NOT STORE FOOD CUTTING BOARD ABOVE THE MOP SINK. MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS. MUST USE WASHABLE CONTAINERS OR PROVIDE FOOD GRADE DISPOSABLE BAGS.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST INSTALL SPLASH GUARDS ON BOTH SIDES OF THE FRONT SUSHI PREP EXPOSED HAND SINK. ALL RAW WOODEN SHELVING THROUGHOUT THE KITCHEN MUST BE PAINTED OR SEALED. MUST NOT USE CARD BOARD AS LINER FOR SHELVING THROUGHOUT AND MUST NOT USE CLOTH TOWELS AS LINERS INSIDE COOLERS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: EXCESSIVE GREASE INSIDE EXHAUST HOOD DRIPPING DOWN ALONG WALL. MUST CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS THROUGHOUT FRONT PREP AND KITCHEN WITH DAMAGED, MISSING TILES WITH RAW EXPOSED WOOD. MUST REPLACE/REPAIR ALL DAMAGED TILES AND MAKE FLOORS THROUGHOUT SMOOTH AND CLEANABLE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: METAL WALLS INTERIOR AND EXTERIOR OF EXHAUST HOOD RUSTY AND IN POOR REPAIR WITH HOLES AND PEELING METAL. MUST REPAIR TO MAKE SMOOTH AND CLEANABLE. REMOVE ALL RUST. GREASE AND DEBRIS ON WALLS AND PIPING UNDER AND AROUND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN SAME.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST PROVIDE STOPPERS FOR ALL COMPARTMENTS OF BOTH THREE COMPARTMENT SINKS. MUST PROVIDE A BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE AN INTERNAL THERMOMETER FOR THE SUSHI DISPLAY COOLER.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: EMPLOYEES MUST NOT STORE THEIR PERSONAL BELONGINGS IN FOOD PREP OR FOOD CONTACT AREAS.
41
55
Mar 26, 2015
Reinspection
12 minor violations.
View 12 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED RAT DROPPINGS IN THE FOLLOWING AREAS. 5 DROPPINGS INSIDE CABINET DRAWER AT FRONT COUNTER AND UNDER SMALL THREE COMPARTMENT SINK. 10 DROPPINGS ALONG BASEBOARD THROUGHOUT LARGE DRY STORAGE ROOM NEXT TO WASHROOMS. 2 DROPPINGS IN KITCHEN STORAGE AREA. 5 BEHIND TALL REACH-IN COOLERS. 3 INSIDE TO GO STORAGE CLOSET. 3 BEHIND BOX FREEZER. 10 INSIDE GREASE TRAP CLOSET. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE ALL AREAS AND SEAL ALL HOLES ALONG BASEBOARDS. SERIOUS VIOLATION 7-38-020.
18
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: OUTSIDE GREASE RECEPTACLES FOUND WITHOUT LIDS AND OPEN EXPOSED GREASE. CARDBOARD AND WOOD DEBRIS ON GROUND SURROUNDING GARBAGE CONTAINERS AND OVER FLOWING CONTAINER UNABLE TO CLOSE LID. MUST PROVIDE TIGHT FITTING LID FOR GREASE CONTAINERS, REMOVE ALL DEBRIS ON THE GROUND AND OVERFLOWING GARBAGE. SERIOUS VIOLATION 7-38-020.
19
Previous minor violation(s) corrected 7-42-090
Inspector notes: PREVIOUS MINOR VIOLATIONS FROM 2-11-14 NOT CORRECTED. #33-CLEAN AND SANITIZE ALL SHELVES, COOKING EQUIPMENT, PREP TABLES, SINKS, COOLERS, FREEZERS. #34-CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. CLEAN AND SANITIZE FLOORS ALONG WALL BEHIND COOKING EQUIPMENT, ALONG WALLS IN STORAGE CLOSET, UNDER SHELVES IN DRY STORAGE AREA AND IN OFFICE NEAR TRASH CAN.#35- SEAL OPENINGS IN WALLS IN SUSHI PREP AREA. SEAL ALL OPENINGS IN WALLS AND CEILINGS, AROUND PIPE FITTINGS, ALONG BASEBOARDS IN ALL AREA.#41- MUST STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE ALL STOCK OFF FLOOR IN PREP AND STORAGE AREAS.#36-PROVIDE LIGHT SHIELDS OR SHATTERPROOF LIGHT BULBS IN DRY STORAGE AREA. SERIOUS VIOLATION 7-42-090.
29
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: ALL BULK FOOD CONTAINERS MUST BE LABELED.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: MUST NOT STORE FOOD CUTTING BOARD ABOVE THE MOP SINK. MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS. MUST USE WASHABLE CONTAINERS OR PROVIDE FOOD GRADE DISPOSABLE BAGS.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST INSTALL SPLASH GUARDS ON BOTH SIDES OF THE FRONT SUSHI PREP EXPOSED HAND SINK. ALL RAW WOODEN SHELVING THROUGHOUT THE KITCHEN MUST BE PAINTED OR SEALED. MUST NOT USE CARD BOARD AS LINER FOR SHELVING THROUGHOUT AND MUST NOT USE CLOTH TOWELS AS LINERS INSIDE COOLERS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: EXCESSIVE GREASE INSIDE EXHAUST HOOD DRIPPING DOWN. MUST CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS THROUGHOUT FRONT PREP AND KITCHEN WITH DAMAGED, MISSING TILES WITH RAW EXPOSED WOOD. MUST REPLACE/REPAIR ALL DAMAGED TILES AND MAKE FLOORS THROUGHOUT SMOOTH AND CLEANABLE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: METAL WALLS INTERIOR AND EXTERIOR OF EXHAUST HOOD RUSTY AND IN POOR REPAIR WITH HOLES AND PEELING METAL. MUST REPAIR TO MAKE SMOOTH AND CLEANABLE. REMOVE ALL RUST.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST PROVIDE STOPPERS FOR ALL COMPARTMENTS OF BOTH THREE COMPARTMENT SINKS. MUST PROVIDE A BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE AN INTERNAL THERMOMETER FOR THE SUSHI DISPLAY COOLER.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: EMPLOYEES MUST NOT STORE THEIR PERSONAL BELONGINGS IN FOOD PREP OR FOOD CONTACT AREAS.
41
55
Mar 24, 2015
Complaint
13 minor violations.
View 13 violations
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: NO COLD WATER AT THE FRONT SUSHI PREP EXPOSED HAND SINK. HOT WATER ONLY. MUST PROVIDE HOT AND COLD RUNNING WATER. SOAP AND PAPER TOWELS AT ALL TIMES.CRITCAL VIOLATION 7-38-030.
11
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED RAT DROPPINGS IN THE FOLLOWING AREAS. 5 DROPPINGS INSIDE CABINET DRAWER AT FRONT COUNTER AND UNDER SMALL THREE COMPARTMENT SINK. 10 DROPPINGS ALONG BASEBOARD THROUGHOUT LARGE DRY STORAGE ROOM NEXT TO WASHROOMS. 2 DROPPINGS IN KITCHEN STORAGE AREA. 5 BEHIND TALL REACH-IN COOLERS. 3 INSIDE TO GO STORAGE CLOSET. 3 BEHIND BOX FREEZER. 10 INSIDE GREASE TRAP CLOSET. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE ALL AREAS AND SEAL ALL HOLES ALONG BASEBOARDS. SERIOUS VIOLATION 7-38-020.
18
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: OUTSIDE GREASE RECEPTACLES FOUND WITHOUT LIDS AND OPEN EXPOSED GREASE. CARDBOARD AND WOOD DEBRIS ON GROUND SURROUNDING GARBAGE CONTAINERS AND OVER FLOWING CONTAINER UNABLE TO CLOSE LID. MUST PROVIDE TIGHT FITTING LID FOR GREASE CONTAINERS, REMOVE ALL DEBRIS ON THE GROUND AND OVERFLOWING GARBAGE. SERIOUS VIOLATION 7-38-020.
19
Previous minor violation(s) corrected 7-42-090
Inspector notes: PREVIOUS MINOR VIOLATIONS FROM 2-11-14 NOT CORRECTED. #33-CLEAN AND SANITIZE ALL SHELVES, COOKING EQUIPMENT, PREP TABLES, SINKS, COOLERS, FREEZERS. #34-CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. CLEAN AND SANITIZE FLOORS ALONG WALL BEHIND COOKING EQUIPMENT, ALONG WALLS IN STORAGE CLOSET, UNDER SHELVES IN DRY STORAGE AREA AND IN OFFICE NEAR TRASH CAN.#35- SEAL OPENINGS IN WALLS IN SUSHI PREP AREA. SEAL ALL OPENINGS IN WALLS AND CEILINGS, AROUND PIPE FITTINGS, ALONG BASEBOARDS IN ALL AREA.#41- MUST STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE ALL STOCK OFF FLOOR IN PREP AND STORAGE AREAS.#36-PROVIDE LIGHT SHIELDS OR SHATTERPROOF LIGHT BULBS IN DRY STORAGE AREA. SERIOUS VIOLATION 7-42-090.
29
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: ALL BULK FOOD CONTAINERS MUST BE LABELED.
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: MUST NOT STORE FOOD CUTTING BOARD ABOVE THE MOP SINK. MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS. MUST USE WASHABLE CONTAINERS OR PROVIDE FOOD GRADE DISPOSABLE BAGS.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST INSTALL SPLASH GUARDS ON BOTH SIDES OF THE FRONT SUSHI PREP EXPOSED HAND SINK. ALL RAW WOODEN SHELVING THROUGHOUT THE KITCHEN MUST BE PAINTED OR SEALED. MUST NOT USE CARD BOARD AS LINER FOR SHELVING THROUGHOUT AND MUST NOT USE CLOTH TOWELS AS LINERS INSIDE COOLERS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: EXCESSIVE GREASE INSIDE EXHAUST HOOD DRIPPING DOWN. MUST CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS THROUGHOUT FRONT PREP AND KITCHEN WITH DAMAGED, MISSING TILES WITH RAW EXPOSED WOOD. MUST REPLACE/REPAIR ALL DAMAGED TILES AND MAKE FLOORS THROUGHOUT SMOOTH AND CLEANABLE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: METAL WALLS INTERIOR AND EXTERIOR OF EXHAUST HOOD RUSTY AND IN POOR REPAIR WITH HOLES AND PEELING METAL. MUST REPAIR TO MAKE SMOOTH AND CLEANABLE. REMOVE ALL RUST.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST PROVIDE STOPPERS FOR ALL COMPARTMENTS OF BOTH THREE COMPARTMENT SINKS. MUST PROVIDE A BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE AN INTERNAL THERMOMETER FOR THE SUSHI DISPLAY COOLER.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: EMPLOYEES MUST NOT STORE THEIR PERSONAL BELONGINGS IN FOOD PREP OR FOOD CONTACT AREAS.
41
52
Dec 11, 2014
Reinspection
6 minor violations.
View 6 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN AND SANITIZE ALL SHELVES, COOKING EQUIPMENT, PREP TABLES, SINKS, COOLERS, FREEZERS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. CLEAN AND SANITIZE FLOORS ALONG WALL BEHIND COOKING EQUIPMENT, ALONG WALLS IN STORAGE CLOSET, UNDER SHELVES IN DRY STORAGE AREA AND IN OFFICE NEAR TRASH CAN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: SEAL OPENINGS IN WALLS IN SUSHI PREP AREA. SEAL ALL OPENINGS IN WALLS AND CEILINGS, AROUND PIPE FITTINGS, ALONG BASEBOARDS IN ALL AREAS.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: PROVIDE LIGHT SHIELDS OR SHATTERPROOF LIGHT BULBS IN DRY STORAGE AREA.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REPAIR EXPOSED SINK IN SUSHI PREP AREA(SLOW DRAINING).
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE ALL STOCK OFF FLOOR IN PREP AND STORAGE AREAS.
41
74
Dec 4, 2014
Routine
7 minor violations.
View 7 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED 10-15 RAT DROPPINGS ON FLOOR ALONG WALLS IN SINGLE SERVICE ARTICLE CLOSET, 10-15 RAT DROPPINGS ON FLOOR IN NORTHWEST CORNER NEAR LADDERS, 3 RAT DROPPINGS ON SHELF UNDER STOVE TOP, ROACH ACTIVITY ON TABLE UNDER MICROWAVES IN PREP AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.
18
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: OUTSIDE GARBAGE AREA NOT CLEAN AND MAINTAINED, DUMPSTER OVERFLOWING WITH TRASH, DUMPER LID NOT CLOSING. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN OUTSIDE GARBAGE AREA, REMOVE EXCESS TRASH, DUMPSTER LIDS MUST BE TIGHT-FITTING. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.
19
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN ALL SHELVES, COOKING EQUIPMENT, PREP TABLES, SINKS, COOLERS, FREEZERS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: SEAL OPENINGS IN WALLS IN SUSHI PREP AREA.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REPAIR EXPOSED SINK IN SUSHI PREP AREA(SLOW DRAINING).
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE ALL STOCK OFF FLOOR IN PREP AND STORAGE AREAS.
41
70
Mar 19, 2014
Routine
8 minor violations.
View 8 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: LABEL ALL BULK CONTAINERS IN PREP AREA. POST CONSUMER ADVISORY.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REMOVE GROCERY BAGS AND PROPERLY STORE FOOD IN PROPER FOOD STORAGE BAGS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, COOLERS, FREEZERS, PREP TABLES.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND DISH WASHING AREAS.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: REPLACE MISSING END CAPS ON LIGHT SHIELDS IN REAR PREP AREA.
36
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: REMOVE EXCESS CARDBOARD BOXES OUTSIDE REAR DOOR. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
42
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: STORE WASH CLOTHS IN SANITIZING SOLUTION.
43
67
Oct 1, 2013
Routine
2 minor violations.
View 2 violations
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN FLOORS AROUND HEAVY EQUIPMENT/ALONG WALLS IN KITCHEN PREP AREA, UNDER SHELVING IN DRY FOOD STORAGE AREA. CLEAN SAME.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: END CAPS FOR LIGHT SHIELDS MISSING AT SOME LIGHT IN KITCHEN AT CEILIG. PROVIDE SAME.
36
90
Apr 3, 2012
Reinspection
5 minor violations.
View 5 violations
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.Utensils not properly stored. Instructed to invert utensils to prevent contamination before use.
31
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.Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.
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.Wall not maintained behind three compartment sink in front. Instructed to install splash guard or repair and seal wall.
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.Light bulbs in prep area not provided with end caps. Instructed to replace missing end caps.
36
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.Thermometer not visible inside coolers. Instructed to have thermometer conspicuous inside coolers.
40
78
Mar 22, 2012
Complaint
7 minor violations.
View 7 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: Sanitizing rinse for equipment and utensils not proper concentration strenght. Rack of utensils inside dish machine at the time of inspecting and after manager ran machine again not properly sanitizing. Chlorine sanitizer at 0 ppm. Instructed manager that dish machine must sanitize utensil at 100 ppm chlorine. Critical citation issued 7-38-030. "Held for Inspection" tag placed on machine. Manager changed bucket of sanitizer, now machine sanitizing at 100ppm.
8
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: Dish washing facilities not maintained or operated. Three compartment sink not maintained or operated. While draining water in three compartment sink, water coming up from the bottom of dish machine drain/waste rack. Instructed to have plumbing properly connected to prevent inadequate disposal of waste water. Serious citation issued 7-38-030.
24
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Utensils not properly stored. Instructed to invert utensils to prevent contamination before use.
31
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: Wall not maintained behind three compartment sink in front. Instructed to install splash guard or repair and seal wall.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Light bulbs in prep area not provided with end caps. Instructed to replace missing end caps.
36
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: Thermometer not visible inside coolers. Instructed to have thermometer conspicuous inside coolers.
40
70
Dec 14, 2011
Tag Removal
3 minor violations.
View 3 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: VIOLATION STILL PENDING FROM INSPECTION REPORT#659470 11/25/11.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: VIOLATION STILL PENDING FROM INSPECTION REPORT#659470 11/25/11.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: VIOLATION STILL PENDING FROM INSPECTION REPORT#659470 11/25/11.
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86
Nov 25, 2011
Complaint
4 minor violations.
View 4 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: 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.WE OBSERVED LOW TEMPERATURE DISHMACHINE IN USE DURING THIS INSPECTION.WE OBSERVED EMPLOYEE PLACING SOILED RACKS OF DISHES/UTENSILS INSIDE SAID DISHMACHINE DISPENSING "0" PPM-NOT SANITIZING AS REQUIRED.ALSO OBSERVED WATER LEAK AT PIPE AT TOP REAR,SECURE MACHINE TO THE FLOOR. TAGGED HELD FOR INSPECTION.MUST NOTIFY THE CDPH BY FAX 312-746-4240 WHEN REPAIRED FOR TAG REMOVAL.CRITICAL VIOLATION 7-38-030.
8
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST SEAL ALL RAW WOODEN SURFACES ALONG PREP COOLER IN KITCHEN USING A NON-TOXIC FINISH,REMOVE DUCT TAPE ON EXTERIOR SURFACES OF CHEST FREEZER KITCHEN ALSO SINK STOPPERS ARE NEEDED AT FRONT SERVICE 3 COMP SINK,COLD HANDLE SAME SINK NEEDS REPAIR.
32
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.MUST REPLACE BROKEN 4" COVING ALONG BASEBOARDS AT REAR DRY STORAGE ROOM.
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.MUST SEAL OPENING AROUND ELECTRICAL FIXTURE OVER THE FOOD PREP COOLER IN KITCHEN,REPLACE WATER STAINED CEILING TILES IN TOILET ROOMS/DRY STORAGE ROOM/KITCHEN.
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82
Jan 27, 2011
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. MUST CLEAN VENTS ABOVE COOKING EQUIPMENT, REAR KITCHEN AREA
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. MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT
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. MUST REPAIR BROKEN WALL AREA BY FRONT 3 COMPARTMENT SINK
35
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: MUST STORE EMPLOYEES BELONGINGS ONE DESIGNATED AREA NICE AND NEATLY
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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 PROVIDE 3 SINK STOPPERS FOR KITCHEN 3 COMPARTMENT SINK
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78
Sep 10, 2010
Routine
6 minor violations.
View 6 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All hot food shall be stored at a temperature of 140F or higher.FOUND APPROXIMATELY 2# OF COOKED RICE HELD AT 73.4F.MANAGER VOLUNTARILY DISCARDED AT THIS TIME.IN ORDER TO CONTINUE HOLDING SUSHI RICE SAFELY IN THIS TEMPERATURE DANGER ZONE,YOU MUST HAVE SAID FOOD PRODUCT TESTED IN CERTIFIED LABORATORY.THE SPECIALTY FOOD HANDLING LETTER IS GIVEN TO MANAGER AT THIS TIME.
3
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.ALL MULTI-USE UTENSILS,SINGLE SERVICE ARTICLES MUST BE PROPERLY STORED,INVERTED TO PREVENT CONTAMINATION BEFORE USE.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.FOUND GASKET AT 3 DOOR COOLER IN POOR REPAIR.
32
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.FLOOR UNDER HOT COOKING EQUIPMENT IS DIRTY,CLEAN FLOORS IN DETAIL.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT BULBS ABOVE FOOD PREP TABLE IN KITCHEN NOT SHIELDED.
36
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.REMOVE ALL CLUTTER FROM BACK ROOM.
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Frequently Asked Questions
When was Maneethai Restaurant last inspected?
The most recent health inspection at Maneethai Restaurant on file is from Sep 13, 2017. The public record contains 17 inspections in total.
What is the most common violation at Maneethai Restaurant?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited 11 times, more than any other issue at Maneethai Restaurant.
Has Maneethai Restaurant's inspection record improved over time?
Yes. Recent inspections at Maneethai Restaurant have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Maneethai Restaurant 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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