Thai
Last inspected: Sep 16, 2016
82
Score
Thai appears in inspection records 10 times, starting in 2010. The most recent visit was on Sep 16, 2016. Diners can read the low risk label as a sign that recent inspections have gone well. Note that Thai's inspection history hasn't been updated since Sep 16, 2016; current conditions may have shifted from what the file shows.
The picture has gotten worse over the last few visits, with the average climbing from around one violation to closer to four violations.
Looking across the full record, “food and non-food contact equipment utensils clean” is the recurring theme, flagged six times.
Thai's latest score is in line with the Chicago average of 81. Nothing in the record is alarming, but there's room to improve.
10
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Sep 16, 2016
Routine
4 minor violations.
View 4 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST PROPERLY DATE AND LABEL ALL PREPARED AND COOKED FOODS AND VEGETABLES AT ALL TIMES. FOUND MANY FOOD CONTAINERS HOLDING COOKED RICE, SOUPS, CHICKEN, AND VEGETABLES NOT DATED OR LABELED. ALL FOODS NOT FOUND IN THEIR ORIGINAL CONTAINERS MUST ALWAYS BE DATED AND LABELED.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST DETAIL CLEAN AND SANITIZE INTERIOR OF EXHAUST HOOD CANOPY TO REMOVE GREASE BUILD-UP.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST DETAIL CLEAN AND SANITIZE THE EXHAUST HOOD FILTERS AT CEILING OF EXHAUST HOOD CANOPY TO REMOVE EXCESS GREASE AND GRIME BUILD-UP.
35
Food handler requirements met
Inspector notes: MUST PROVIDE IDPH FOOD HANDLER'S CERTIFICATE FOR ALL FOOD STAFF ON PREMISES.WAITRESS ON DUTY DID NOT HAVE HER IDPH FOOD HANDLER'S CERTIFICATE.MUST ALWAYS PROVIDE.
45
82
Mar 31, 2015
Reinspection
2 minor violations.
View 2 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INSTRUCTED TO DETAIL CLEAN SIDES OF HOT COOKING EQUIPMENTS,FAN COVERS INSIDE REFRIGERATION UNITS,STOVE/OVEN,HOOD/FILTERS ABOVE WOK STATION TO REMOVE GREASE BUILD-UP AND MAINTAIN.
33
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: INSTRUCTED TO CLEAN AND ORGANIZE BASEMENT STORAGE AREAS AND REMOVE UNNECSSARY ATICLES DUE TO POTENTIAL PEST HARBORAGE AND REMAINING ITEMS MUST BE STORED 6" OFF THE FLOOR/WALL FOR EASIER CLEANING AND MAINTAIN.
41
90
Mar 19, 2015
Routine
6 minor violations.
View 6 violations
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: FOUND OUTSIDE GARBAGE DUMSPTER AREA NOT MAINTAINED;OBSERVED TRASH OVERFLOWING.MUST NOTIFY DISPOSAL CO FOR SERVICE AND MAINTAIN LIDS ON DUMPSTER CLOSED AT ALL TIMES.SERIOUS VIOLATION 7-38-020.
19
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: GROCERY BAGS BEING USED TO STORE FOOD. INSTD TO USE FOOD GRADE CONTAINERS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INSTRUCTED TO DETAIL CLEAN SIDES OF HOT COOKING EQUIPMENTS,FAN COVERS INSIDE REFRIGERATION UNITS,STOVE/OVEN,HOOD/FILTERS ABOVE WOK STATION TO REMOVE GREASE BUILD-UP AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: INSTRUCTED TO DETAIL CLEAN FLOORS ALONG COVING AND BEHIND/UNDER EQUIPMENT IN KITCHEN AND BASEMENT AREA AND MAINTAIN.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS IN KITCHEN AREA AND MAINTAIN.
36
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: INSTRUCTED TO CLEAN AND ORGANIZE BASEMENT STORAGE AREAS AND REMOVE UNNECSSARY ATICLES DUE TO POTENTIAL PEST HARBORAGE AND REMAINING ITEMS MUST BE STORED 6" OFF THE FLOOR/WALL FOR EASIER CLEANING AND MAINTAIN.
41
74
Aug 6, 2014
Routine
3 minor violations.
View 3 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO FOOD CERTIFIED MANAGER ON DUTY WITH A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE, ON SITE, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED AND PREPARED WITH A CITY CERTIFICATE, SERIOUS CITATION ISSUED: 7-38-012
21
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN VENTS ABOVE COOKING EQUIPMENT,
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST CLEAN LIGHT SHIELD ATTACHED TO CEILING IN KITCHEN AREA,
35
86
Nov 13, 2013
Reinspection
No violations found.
100
Nov 5, 2013
Reinspection
1 minor violation.
View 1 violation
Toxic items properly stored, labeled and used
Inspector notes: "LOCTITE EPOXY" WAS APPLIED ON BOTH SIDE OF DIVIDERS,INSIDE THE THREE COMPARTMENT SINK. NOT A FOOD GRADE MATERIAL. LABEL AT LOCTITE STATES: DANGER:HARDEN CONTAINS QUARTZ SILICA, POLYMERCAPTAN,PHENOL, QUARTZ SILICA AND AMINE CURING AGENT.RESINCONTAINS EPOXY RESIN, ALUMINUM AND QUARTZ SILICA. DO NOT GET IN EYES OR SKIN. DO NOT BREATHE VAPORS. FIRST AID: FOR EYES CONTACT, FLUSH WITH WATER FOR 15 MINUTES,CALL A PHYSICIAN. FOR SKIN CONTACT WASH THOROUGHLY WITH SOAP AND WATER,CALL A PHYSICIAN IF SYMPTOMS PERSIST.IF SWALLOWED, DO NOT INDUCE VOMITING, CALL A PHYSICIAN. INSTRUCTED TO WELD THE DIVIDER WITH A SMOOTH APPLICATION OR USE A FOOD GRADE SEALANT. SERIOUS VIOLATION:7-38-005(A)
25
95
Oct 29, 2013
Complaint
6 minor violations.
View 6 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED PIECES OF BEEF AT TEMP OF 67F TO 69.5F; COOKED PIECES OF CHICKEN AT TEMP OF 51.2F; BOTH PRODUCTS WERE STORED INSIDE THE REACH-IN COOLER WHICH MAINTAIN AIR TEMP OF 38F.ALSO FOUND MARINATED CHICKEN ON STICK STORED ON TOP THE PREP TABLE AT TEMP OF 61,6F TO 64.9F. NO TIME AND TEMPERATURE LOG, ALSO NO COOLING PROCESS PROVIDED AT PRESENT TIME. FOOD DISCARDED AND DENATURED. POUNDS 49 VALUE $190. CRITICAL VIOLATION: 7-38-005(A)
3
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: THREE COMPARTMENT SINKS NOT MAINTAINED. WATER FLOWING FROM BROKEN DIVIDER FROM MIDDLE COMPARTMENT TO SANITIZE COMPARTMENT. INSTRUCTED TO SMOOTHLY WELD THE DIVIDER WITH NON-RUSTING MATERIAL. SERIOUS VIOLATION:7-38-030.
24
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: DIRTY ALUMINUM FOIL USED AS LINER ON SHELVES WERE CLEAN UTENSILS ARE STORED INSTRUCTED TO REMOVE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DEBRIS ON FLOOR IN BASEMENT AREA,INSTRUCTED TO REMOVE AND MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DUST BUILD-UP ON CEILING FAN IN DINING AREA,INSTRUCTED TO REMOVE AND MAINTAIN.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: BROKEN STOPPERS PROVIDED AT THREE COMPARTMENT SINKS, INSTRUCTED TO REPLACE.
38
74
May 7, 2013
Routine
5 minor violations.
View 5 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: CAULKING AROUND THE WASHBOWL SINK IN THE WASHROOM,WORN OUT. INSTRUCTED TO RE CAULK AND MAINTAIN. ACCUMULATED ICE ON THE CHEST FREEZER. MUST DEFROST AND MAINTAIN.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOOR VENT IN THE KITCHEN WITH DEBRIS AND DUST. INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: RIPPED OFF SCREEN ON THE EXIT DOOR. INSTRUCTED TO REPLACE. GAS PIPE AND TUBINGS BEHIND THE DEEP FRYER, GRILL AND STOVE WITH HEAVY GREASE BUILD-UP. MUST CLEAN IN DETAIL AND MAINTAIN.
35
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: SELF CLOSING DEVICE ON THE DOOR OF THE WASHROOM,NOT CLOSING ALL THE WAY. INSTRUCTED TO RE ADJUST THE SELF CLOSING DEVICE.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: LEAKING HEAVY ON THE FAUCET CONNECTOR OF THE 3 COMPARTMENT SINK. MUST REPAIR.
38
78
Feb 10, 2012
Complaint
8 minor violations.
View 8 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. PREP FOODS INSIDE STORAGE REACH IN COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, MUST LABEL AND MAINTAIN.
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. MUST SEAL RUSTY BOTTOM PANEL OF ONE PREP TABLE.
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. THE FOLLOWING NOT CLEAN; MUST CLEAN/SANITIZE; COOLERS, FREEZER, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, INTERIOR UPPER PANEL AND EXTERIOR OF ICE MACHINE.
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, BEHIND COOKING EQUIPMENT IN THE KITCHEN AND THRU-OUT BASEMENT.
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 OPENINGS AROUND PIPES IN KITCHEN, CLEAN HOOD AND FILTER ABOVE COOKING EQUIPMENT AND CLEAN/PAINT WALLS THRU-OUT THE KITCHEN.
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. MUST SEAL RUSTY GREASE TRAP UNDER 3PART SINK AND REPAIR/REPLACE BROKEN HOT WATER HANDLE FOR EXPOSED SINK AT FRONT PREP AREA.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: INSTRUCTED TO REMOVE UNNECESSARY ARTICLES THRU-OUT THE BASEMENT, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: INSTRUCTED CLEANING TOWELS AND ICE SCOOPS MUST BE PROPERLY STORED.
43
67
May 5, 2010
Suspected Food Poisoning
5 minor violations.
View 5 violations
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.OBSERVED FOIL ON 3 TIER TABLE IN PREP AREA INSTRUCTED TO REMOVE.
32
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.OBSERVED THE FOLLOWING NOT CLEAN INTERIOR OF THE OVEN, AND EXTERIOR OF THE WOK STATION.
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.OBSERVED THE FLOOR BEHIND THE COOKING EQUIPMENT NOT CLEAN, INSTRUCTED TO CLEAN.
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.OBSERVED THE CEILING NOT CLEAN REAR PREP (FOOD SPLASH), INSTRUCTED TO CLEAN.
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.OBSERVED THE LIGHT SHIELD IN THE RESTROOM NOT CLEAN, INSTRUCTED TO CLEAN.
36
78
Frequently Asked Questions
When was Thai last inspected?
The most recent health inspection at Thai on file is from Sep 16, 2016. The public record contains 10 inspections in total.
What is the most common violation at Thai?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited six times, more than any other issue at Thai.
Has Thai's inspection record improved over time?
No. Recent inspections at Thai have averaged around four violations per visit, up from roughly one earlier in the record.
What does a low risk rating mean?
A low risk rating at 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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