Skip to content
Loading map…

KRUNGTHEP THAI CUISINE

3205 N HALSTED ST, CHICAGO, IL 60657 · Restaurant

Inspection summary

KRUNGTHEP THAI CUISINE has been inspected 9 times by Chicago Department of Public Health since July 1, 2014. The most recent inspection, on November 16, 2017, found no infractions.

4 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on September 8, 2016. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 8, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 5 separate inspections, most recently on August 8, 2017. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 4 separate inspections, most recently on August 8, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on September 8, 2016. For example: LINEN: CLEAN AND SOILED PROPERLY STORED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Canvass

    0 infractions

  2. Complaint

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST CLEAN BROWNISH SCRATCHY STAINS FROM SERVING SPOONS AND STRAINERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST INSTALL COVING ON WALL AT RIGHT SIDE OF COOK LINE AND IN THE DISH ROOM. MUST RESEAL OR PAINT FLOOR AT LEFT SIDE OF MOP SINK AND AROUND GREASE TRAP WHERE BARE WOOD FLOOR IS SHOWING THROUGH.
  3. Canvass

    0 infractions

  4. Complaint Re-Inspection

    0 infractions

  5. Complaint

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS BEING STORE INSIDE WALK-IN COOLER AT IMPROPER TEMPERATURES. OBSERVED PANANG CURRY 58.3F, RED CURRY 56.8F, COOKED CHICKEN 49.3F, TOM YUM BROTH 57.7F, MANAGER IMMEDIATELLY AND VOLUNTARILY DISCARDED AND DENATURED ALL FOOD ITEMS APPROXIMATELY 42LBS OF FOOD VALUE 680. CRITICAL VIO;LATION 7-38-005(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • EVIDENCE OF IMPROPER PEST CONTROL INSIDE PREMISES. OBSERVED TWO LIVE ROACHES CRAWLING ON WALL IN DINING AREA AND AT THE FRONT COUNTER TOP WHERE GLASSES ARE STORED. ALSO OBSERVED 15 LIVE FRUIT FLIES ON WALLS IN REAR PREP AREA AND INSIDE BATHROOM. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE PEST ACTIVITY. SERIOUS 7-38-020.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DIRT AND DEBRIS ON FOOD STORAGE SHELVING INSIDE WALK-IN COOLER. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROUND AND BEHIND 3-COMPARTMENT SINK IN REAR DISHWASHING AREA. MUST CLEAN AND MAINTAIN.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • ADDITIONAL WATER PRESSURE NEEDED AT THE HANDWASHING SINK AT THE FRONT PREP AREA AND INSIDE BATHROOM. MUST REPAIR AND MAINTAIN.
  6. Complaint

    0 infractions

  7. Complaint

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST NOT USE DUCT TAPE AS A MEANS OR REPAIR FOR FLOORS, BASEBOARDS AND DOOR THRESHOLDS THROUGHOUT. MUST MAINTAIN A SMOOTH, CLEANABLE MATERIAL AND SURFACE. MISSING TILE GROUT UNDER THE COOKS WOK LINE. MUST REPAIR/REPLACE.
  8. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO DETAIL CLEAN THE FAN VENT COVERS IN THE WALK-IN COOLER TO REMOVE DUST BUILDUP AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN THE FLOORS AND WALLS UNDER THE 3-COMPARTMENT SINK, BEHIND THE GREASE TRAP, AND THE CORNER WALL BETWEEN THE GREASE TRAP AND DRY STORAGE RACK UNDER THE FIRE EXTINGUISHER TO REMOVE GREASE AND FOOD DEBRIS BUILDUP
  9. License

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR IN FOOD PREPARATION AREA BEHIND COOKING EQUIPMENT.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • WASHROOM DOOR MUST HAVE A SELF CLOSING DEVICE. MUST PROVIDE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXPOSED HANDWASH SINKS IN FOOD PREPARATION AREA ARE DRAINING SLOW. MUST REPAIR AND MAINTAIN. LEAKY FAUCET BASE AT REAR 3-COMPARTMENT SINK. MUST REPAIR/MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE METAL STEM THERMOMETER TO MONITOR FOOD TEMPERATURES.

Nearby inspected facilities

Own this business? Add a badge to your website