Thai Classic Restaurant
Last inspected: Oct 15, 2013
70
Score
The health department has logged four inspections at Thai Classic Restaurant, the earliest from 2010. The newest entry in the record is dated Oct 15, 2013. Diners should read medium risk as a signal that some issues exist but aren't extreme. Thai Classic Restaurant's record stops at Oct 15, 2013, more than two years back, so current conditions may differ.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
Looking across the full record, “food and non-food contact surfaces properly designed” is the recurring theme, flagged four times.
By comparison, the average Chicago facility scores 81, putting Thai Classic Restaurant on the weaker side. The full record sits in fairly typical territory for a working restaurant.
4
Inspections
0
Critical latest
0
Major latest
7
Minor latest
Inspection History
Oct 15, 2013
Routine
7 minor violations.
View 7 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: PREPARED FOODS IN COOLERS/FREEZERS NOT LABLED WITH DATE OF PREPARATION. MUST LABEL SAME.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: RUST ON LOWER FOOD STORAGE SHELVES IN FOOD PREP AREA. MUST REFINISH SHELVES TO BE EASILY CLEANABLE. NO SPLASH GUARD BETWEEN EXPOSED HAND SINK AND 2 COMPARTMENT PREP SINK IN PREP AREA. MUST INSTALL WASHABLE SPLASH GUARD BETWEEN SINKS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: EXTERIOR OF PREP AREA GREASE TRAPS (2) NOT CLEAN. INTERIOR SURFACES OF BAR ICE MACHINE NOT CLEAN. MUST CLEAN AND MAINTAIN SAME.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CRACKED AND BROKEN FLOOR TILES IN FOOD PREP AND UTENSIL WASHING AREAS. MUST REPAIR FLOOR TO BE EASILY CLEANABLE AND SMOOTH. ACCUMULATED GREASE ON FLOOR AROUND COOKING EQUIPMENT. ACCUMULATED AND DRIED FOOD DEBRIS IN CORNERS. MUST CLEAN AND MAINTAIN SAME.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: ACCUMULATED DUST ON FAN GUARD IN WALK-IN COOLER. GREASE DRIPPING FROM EDGES OF VENTILATION HOOD ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN SAME.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: 1 BROKEN LIGHT SHIELD IN PREP AREA. MUST REPLACE SAME.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: WATER LEAKS AND SPRAYS FROM FAUCET NECK AT 2 COMPARTMENT SINK. FAUCET HANDLE AT PREP AREA EXPOSED HANDSINK IS LOOSE. MUST REPAIR AND MAINTAIN. NO BACKFLOW PREVENTION DEVICE AT MOP SINK MUST INSTALL SAME (NO AIR GAP WHEN MOP BUCKET IS IN SINK FOR FILLING). MOP SINK DRAIN CLOGGED. MUST CLEAR AND MAINTAIN DRAIN.
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70
Jun 5, 2012
License
5 minor violations.
View 5 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: TORN RUBBER DOOR GASKETS ON TWO DOOR KITCHEN COOLER MUST REPLACE. MUST NOT USE PLASTIC GROCERY BAGS FOR FOOD CONTAINERS. MUST BE FOOD GRADE DISPOSABLE BAGS OR WASHABLE CONTAINERS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: SIDE OF COOKING EQUIPMENT BETWEEN DEEP FRYER AND STOVE WITH EXCESSIVE GREASE. MUST CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOOR UNDER COOKS LINE EQUIPMENT WITH GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN. ALL ITEMS UNDER BAR THREE COMPARTMENT SINK MUST BE STORED ELEVATED FROM FLOOR 6" OR ABOVE.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST PROVIDE LIGHT SHIELD IN REAR DRY FOOD STORAGE AT FREEZERS.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST PROVIDE STOPPERS FOR FOR ALL THREE COMPARTMENTS OF THREE COMPARTMENT KITCHEN SINK.
38
78
May 17, 2011
Complaint
7 minor violations.
View 7 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 POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED CHICKEN AT TEMP OF 51.9F;COOKED RICE AT TEMP OF 45.6F.BOTH PRODUCTS WERE STORED IN WALK-IN COOLER(AIR TEMP OF UNIT 40.2F).NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED FOR THOSE PRODUCTS,OR ANY OTHER COOKED FOOD.FOOD DISCARDED AND DENATURED.POUND 6, VALUE 10. A TIME AND TEMPERATURE LOG,ALSO COOLING PROCESS LOG GIVEN AND EXPLAINED. CRITICAL VIOLATION:7-38-005(A) H000072175-15
3
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES.OBSERVED FOOD HANDLERS HANDLING READY TO EAT FOOD,TOUCHING NON-FOOD CONTACT SURFACE SUCH AS KITCHEN EQUIPMENT,WIPING FACE WITH THEIR HANDS,ADJUSTING THEIR HAT,ETC.THEN GOING BACK TOUCHING FOOD, WITHOUT WASHING HANDS,JUST PUT-ON FOOD GLOVES.INSTRUCTED TO WASH HANDS PRIOR TO PUT-ON FOOD GLOVES,TO MINIMIZE SOURCE OF CONTAMINATION. CRITICAL VIOLATION:7-38-010(A) H000072175-15
6
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. FOOD THAT ARE NOT STORED IN ORIGINAL CONTAINERS MUST BE LABELED.ALSO LABEL AND DATE COOKED FOOD.DO NOT USE BROKEN PLASTIC CONTAINERS TO STORE FOOD,USE ONLY FOOD CONTAINER WITH LIDS.
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. REMOVE ALL ALUMINUM FOIL FROM SHELF,INTERIOR OF DEEP FRYER,AND FROM BOTH GREASE CONTAINERS, UNDER 2 & 3 COMPARTMENT SINK.SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL.MUST REPAINT BOTH GREASE BOXES FROM UNDER THE 2 & 3 COMPARTMENT SINK,(EXCESS RUST.
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. DETAIL CLEAN AND MAINTAIN THE FOLLOWING:PIPE BEHIND COOKING EQUIPMENT(GREASE BUILD-UP, METAL SHELVES IN WALK-IN COOLER(ENCRUSTED FOOD)THROUGHOUT.EXTERIOR OF COOKING EQUIPMENT(GREASE BUILD-UP).RUBBER GASKET IN ALL COOLERS HAVING A BUILD-UP OF FOOD DEBRIS.CLEAN HOOD GREASE IS DANGLING FROM HOOD FRAME.
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. DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES,SPECIALLY UNDER, BEHIND AND AROUND COOKING EQUIPMENT(GREASE BUILD-UP), ALSO ALONG BASEBOARD WALLS AND CORNER(FOOD DEBRIS).
34
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. REPAIR LEAKING PIPE UNDER THE EXPOSED HAND SINK, IN KITCHEN.UNTHREAD FAUCET IS NEEDED AT 3 COMPARTMENT SINK.
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70
Aug 23, 2010
Routine
5 minor violations.
View 5 violations
Facilities to maintain proper temperature
Inspector notes: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED AIR TEMPERATURE INSIDE OF THE WALK-IN COOLER AT 48F. MANAGEMENT HAD SUNLIGHT HEATING AND COOLING OUT ON 8/24/10 TO REPAIR THE COOLER. COOLER NOW HAS A TEMPERATURE OF 41.7F. MAINTAIN BELOW 40F. COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. CRITICAL VIOLATION 7-38-005A.
2
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. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED CREAM CHEESE AT 44.6F, COOKED CHICKEN AT 46.2F, TOFU AT 53F, EGGS AT 45F, AND COOKED BROWN RICE AT 46F. MANAGEMENT VOLUNTARILY DISCARDED 105# OF FOOD WORTH $217. CRITICAL VIOLATION 7-38-005A.
3
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. PAINT THE RUSTED GREASE TRAP UNDER THE 2 COMPARTMENT SINK.
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. DETAIL CLEAN THE VENTILATION HOOD FILTERS AND EXTERIOR OF COOKING EQUIPMENT, WIRE STORAGE RACKS IN THE WALK-IN COOLER AND NEXT TO THE PREP COOLER. CLEAN THE INTERIOR OF THE DEEP FRYER.
33
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. DETAIL CLEAN THE WALLS AROUND THE COOKING EQUIPMENT. OBSERVED WATER DRIPPING FROM THE WALK-IN COOLER CEILING. MUST REPAIR.
35
78
Frequently Asked Questions
When was Thai Classic Restaurant last inspected?
The most recent health inspection at Thai Classic Restaurant on file is from Oct 15, 2013. The public record contains four inspections in total.
What is the most common violation at Thai Classic Restaurant?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited four times, more than any other issue at Thai Classic Restaurant.
Has Thai Classic Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Thai Classic Restaurant have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Thai Classic 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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