Chanpen Thai Cuisine
Last inspected: Oct 3, 2025
86
Score
Chanpen Thai Cuisine has been inspected four times since 2024. The newest entry in the record is dated Oct 3, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.
“Packaged and unpackaged food-separation, packaging, and segregation” comes up most often, recorded two times in the inspection record.
That's lower than the typical Tempe restaurant, which scores around 95. There isn't much in the file that would give a customer pause.
4
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 3, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed containers of raw beef, pork, and fish stored over a box of rice noodles and cabbage heads. Observed raw shrimp thawing over containers of cooked chicken. Informed PIC that all raw animal proteins must be stored below all ready-to-eat foods. PIC stated that they just had a delivery and put it away quickly. PIC properly stored all raw animal proteins and ready-to-eat foods at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-302.11(A1-2)
86
Jun 5, 2025
Routine
2 minor violations.
View 2 violations
No certified food protection manager
Inspector notes: No Certified Food Protection Manager was available onsite during time of inspection. Informed PIC that a Certified Food Protection Manager needs to be available onsite during all hours of operation. PIC's current certificate has expired and needs to be renewed. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
In-use utensils stored improperly between uses
Inspector notes: Observed a spatula and scoop used for rice sitting in a container of water at 83*F. Informed PIC that in-use utensils need to be stored in running water, hot water above 135*F, or in a clean and dry location. Suggested PIC purchase a small hot holding pot for hot water and store the utensils in. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food
3-304.12
90
Feb 27, 2025
Routine
1 major violation. 2 minor violations. 2 corrected on site.
View 3 violations
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed containers of various curries in the walk-in and reach-in refrigerator without date marks. PIC informed that the curries were cooked yesterday. Informed PIC that anything kept over twenty-four hours needs to be date marked and must be used or discarded within seven days; day one being the day it was made. PIC date marked all the curries at time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection
3-501.17
Improper cooling methods used
(corrected on site)
Inspector notes: Observed multiple curries cooling on shelves and countertops at room temperature in large metal pots. Informed PIC that these products need to be cooled down in equipment that is designed to rapidly cool, i.e. the walk-in refrigerator, as well as in a container shallower than 4 inches deep to facilitate rapid cooling. PIC placed the curries in the walk in at time of inspection. PIC stated that they will switch to shallower pans. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means
3-501.15(B)
No certified food protection manager
Inspector notes: No Certified Food Protection Manager was available onsite during time of inspection. Informed PIC that a Certified Food Protection Manager needs to be available onsite during all hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
82
Oct 21, 2024
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed several containers of raw beef and pork sitting directly above three containers of bean sprouts in the walk-in refrigerator. Informed PIC that raw meats cannot be stored above the bean sprouts. PIC moved the bean sprouts from under the meat and to another shelf where they are protected from cross contamination. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-302.11(A1-2)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Observed containers of various curries in the walk-in and reach-in refrigerator without date marks. PIC informed that the curries were cooked yesterday. Informed PIC that anything kept over twenty-four hours needs to be date marked and must be used or discarded within seven days; day one being the day it was made. PIC date marked all the curries at time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection
3-501.17
Physical facilities not cleaned at required frequency
Inspector notes: Observed a heavy accumulation of dust and debris on the walls, ceiling, and fixtures in throughout the kitchen; the heaviest on the preparation and ware washing side. Informed PIC that these areas need to be cleaned and continue to be cleaned at a rate which prevents the accumulation of dirt, debris, and organic matter. Discussed the dust and dirt from the premises being a possible source of contamination with PIC. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection
6-501.12
74
Frequently Asked Questions
When was Chanpen Thai Cuisine last inspected?
The most recent health inspection at Chanpen Thai Cuisine on file is from Oct 3, 2025. The public record contains four inspections in total.
What is the most common violation at Chanpen Thai Cuisine?
Across the inspection record, “packaged and unpackaged food-separation, packaging, and segregation” has been cited two times, more than any other issue at Chanpen Thai Cuisine.
How does Chanpen Thai Cuisine compare to other restaurants in Tempe?
Chanpen Thai Cuisine most recently scored 86 out of 100, which is lower than the Tempe average of 95.
Has Chanpen Thai Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Chanpen Thai Cuisine have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Chanpen Thai Cuisine 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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