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Business Info

Restaurant: Maneethai Restaurant
Address: 1546 W Chicago Ave, Chicago, IL 60622
Type: Restaurant
Total inspections: 6
Last inspection: Apr 3, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

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.
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.
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.
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.
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.
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.

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
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
The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR BROKEN WALL AREA BY FRONT 3 COMPARTMENT SINK
MUST STORE EMPLOYEES BELONGINGS ONE DESIGNATED AREA NICE AND NEATLY
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

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.
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.
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.
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.

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.ABATED.
VIOLATION STILL PENDING FROM INSPECTION REPORT#659470 11/25/11.
VIOLATION STILL PENDING FROM INSPECTION REPORT#659470 11/25/11.
VIOLATION STILL PENDING FROM INSPECTION REPORT#659470 11/25/11.

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.
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.
Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.
Light bulbs in prep area not provided with end caps. Instructed to replace missing end caps.
Thermometer not visible inside coolers. Instructed to have thermometer conspicuous inside coolers.
Utensils not properly stored. Instructed to invert utensils to prevent contamination before use.
Wall not maintained behind three compartment sink in front. Instructed to install splash guard or repair and seal wall.

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.
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.
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.
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.
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.

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Takes reservations:

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Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Illinois small cities
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4. Chicago, IL Restaurants