Spoon Thai Restaurant
Last inspected: Jan 27, 2011
61
Score
Public records show four inspections at Spoon Thai Restaurant stretching back to 2010. On Jan 27, 2011, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent. No fresh inspection data is available: the latest entry for Spoon Thai Restaurant dates to Jan 27, 2011.
The trend has not been favorable: recent inspections average around 10 violations each, up from closer to four violations before.
“Food in original container, properly labeled” comes up most often, recorded two times in the inspection record.
That's lower than the typical Chicago restaurant, which scores around 81. The full record sits in fairly typical territory for a working restaurant.
4
Inspections
0
Critical latest
0
Major latest
10
Minor latest
Inspection History
Jan 27, 2011
Complaint
10 minor violations.
View 10 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. INADEQUATE UTENSIL SANITATION. OBSERVED DISH WASHER JUST WASHING AND RINSING MULTI-USE UTENSILS IN 3PART SINK, BUT NOT SANITAZING. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK USING 100PPM CHLORINE. CRITICAL CITATION ISSUED 7-38-030.
8
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. KITCHEN EXPOSED SINK NOT ACCESSIBLE FOR PROPER HAND WASHING. OBSERVED SOME MULTI-USE UTENSILS INSIDE ABOVE SINK WITH EXCESSIVE FOOD DEBRIS. MUST KEEP EXPOSED SINK ACCESSIBLE FOR PROPER HAND WASHING, MUST CLEAN/SANITIZE. CRITICAL CITATION ISSUED, 7-38-030.
11
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. MUST LABEL PREP FOODS INSIDE WALK IN COOLER.
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. CLEAN MULTI USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES THRU-OUT KITCHEN.
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. MUST SEAL RAW WOOD SHELVES AT DISH WASHING AREA.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, STORAGE SHELVES, CABINETS, BOTTOM PANELS OF PREP TABLES, AND REMOVE CARDBOARD COVERING FROM ALL EQUIPMENT THRU-OUT KITCHEN AND STORAGE AREAS.
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. EXCESSIVE GREASE BUILD UP AND DEBRIS THRU-OUT; MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.
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 CLEAN WALLS THRU-OUT KITCHEN AND DISH WASHING AREA. ALSO CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT IN KITCHEN.
35
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. MUST PROVIDE THERMOMETERS FOR COOLERS.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST REMOVE UNNECESSARY ARTICLES THRU-OUT KITCHEN AND STORAGE AREAS, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
41
61
Mar 18, 2010
Reinspection
No violations found.
100
Mar 12, 2010
Complaint
8 minor violations.
View 8 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less. FOUND TOFU, DUMPLINGS, SAUSAGE, VARIETY OF SAUCES, MARINATED CHICKEN, MARINATED BEEF, EGGROLLS, VEGETABLE STUFFED DOUGH IN A STAND UP REFRIGERATOR. TEMPERATURES MEASURED FROM 45.3 - 53.7 DEGREES F. INSTRUCTED MANAGER TO DISPOSE AND DENATURE FOODS. MANAGER COMPLIED. UNIT HAD PROPER TEMPERATURE. CITATION #58221-11
3
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. CITATION #58221-11 SEAL OVER 1/4" GAP UNDER FRONT DOOR AND ON SIDE OF REAR GARAGE DOOR.
18
* inspection report summary displayed and visible to all customers
Inspector notes: ON MARCH 10TH AT 10:05 AM INSPECTOR IDENTIFIED HERSELF AND SHOWED WOMEN INSIDE 4608 N WESTERN AVE. HER IDENTIFICATION. THE WOMEN DENIED ENTRY. CITATION #58219-18
28
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. MUST LABEL ALL FOOD WITH NAME AND DATE.
30
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. DEFROST AND CLEAN FREEZER IN KITCHEN TO REMOVE ACCUMULATED FROST.
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 DETAIL CLEAN FLOORS THROUGHOUT PREMISES.
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. INADEQUATE SHELVING THROUGHOUT. MUST STORE ALL ITEMS 6" OFF FLOOR AND 6" AWAY FROM WALL.
35
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. MAINTAIN SLOW DRAINING 3 COMPARTMENT SINK REPAIR HOT WATER HANDLE ON MOP SINK.
38
67
Mar 10, 2010
No Entry
No violations found.
100
Frequently Asked Questions
When was Spoon Thai Restaurant last inspected?
The most recent health inspection at Spoon Thai Restaurant on file is from Jan 27, 2011. The public record contains four inspections in total.
What is the most common violation at Spoon Thai Restaurant?
Across the inspection record, “food in original container, properly labeled” has been cited two times, more than any other issue at Spoon Thai Restaurant.
Has Spoon Thai Restaurant's inspection record improved over time?
No. Recent inspections at Spoon Thai Restaurant have averaged around 10 violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Spoon Thai Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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