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LET'S EAT THAI

2300 S THROOP ST, CHICAGO, IL 60608 · Mobile Food Preparer

Inspection summary

LET'S EAT THAI has been inspected 9 times by Chicago Department of Public Health since March 13, 2019. The most recent inspection, on September 18, 2019, 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: Handwashing and staff hygiene, Food temperature control and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 7 times across 4 separate inspections, most recently on August 20, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 5 times across 4 separate inspections, most recently on August 20, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 4 times across 4 separate inspections, most recently on August 20, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on July 31, 2019. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on July 31, 2019. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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. License Re-Inspection

    0 infractions

  2. License Re-Inspection

    2 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED WATER TANK LINE DRAINING IN THE THREE COMPARTMENT SINK, INSTRUCTED MANAGER SAME CAN NOT DRAIN INTO A 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR SAME. PRIORITY 7-38-030(C).
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • VENTILATION NOT WORKING PROPERLY AT THIS TIME, INSTRUCTED TO REPAIR, MUST BE WORKING.
  3. License Re-Inspection

    5 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • PREMISES HAS PROCEDURES FOR CLEANING UP VOMIT, AND DIARRHEA BUT MISSING SOME NECESSARY ITEMS, AND A DISINFECTANT RATED FOR NOROVIRUS.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED THE THERMOMETER FOR TAKING FOOD TEMPERATURES NOT WORKING PROPERLY, ALSO THE COOLER, AND TWO DOOR COOLERS NOT WORKING PROPERLY, INSTRUCTED TO PROVIDE NEW WORKING THERMOMETERS FOR THE TAKING OF THE FOOD, AND TO PROVIDE IN BOTH COOLERS.PRIORITY FOUNDATION 7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • PROVIDE LICENSE NUMBER IN AT LEAST 2 INCHES IN HEIGHT AT LATERAL SIDES OF THE VEHICLE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • ALL PLUMBING SYSTEM ANS HOSES SHAL BE CONDUCTED AND REPAIRED WITH APPROVED MATERIALS. UNABLE TO VERIFY FOOD GRADE,SUBMIT DOCUMENTATION.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • VENTILATION NOT WORKING AT THIS TIME, INSTRUCTED TO REPAIR, MUST BE WORKING.
  4. License Re-Inspection

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE AND MAINTAIN ON SITE. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11: MISSING DISINFECTANT EFFECTIVE FOR NOROVIRUS. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14: NO HANDWASH SIGNAGE AT HANDWASH SINK. INSTD TO PROVIDE AND MAINTAIN.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-303.11(B): NO CLEANING AGENT OR SANITIZER AVAILABLE. INSTD TO PROVIDE AND MAINTAIN. PRIORITY 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11: HOT HOLDING EQUIPMENT AND REFRIGERATION ON VEHICLE UNABLE TO FUNCTION DUE TO GENERATOR IN POOR REPAIR. INSTD TO PROVIDE FULLY FUNCTIONAL AND ADEQUATE EQUIPMENT THAT IS ABLE TO MAINTAIN PROPER TEMPERATURES AT ALL TIMES. PRIORITY VIOLATION 7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.12: PROVIDE LICENSE NUMBER IN AT LEAST 2 INCHES IN HEIGHT AT LATERAL SIDES OF VEHICLE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • : 3-307.11 DOOR INBETWEEN DRIVER AND PREP AREA NOT TIGHT FITTING. INSTD TO BE ABLE TO CLOSE TIGHTLY AND COMPLETE SEPARATION WHEN CLOSED.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • 5-103.11(B): NO HOT/COLD WATER RUNNING WATER. INSTD TO PROVIDE ADEQUATE SUPPLY. PRIORITY VIOLATION 7-38-030(C).
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • : 5-201.11: ALL PLUMBING SYSTEM AND HOSEES SHALL BE CONSTRUCTED AND REPAIRED WITH APPROVED MATERIALS. UNABLE TO VERIFY IF FOOD GRADE AND ALL CONNECTIONS ARE LEAKING. INSTD TO REPAIR ALL FREE OF LEAKS AND VERIFY FOOD GRADE AND SUBMIT DOCUMENTATION. ALSO UNABLE TO FILL WATER TANK TO CAPACITY DUE TO CONNECTION PROVIDED. INSTD TO BE ABLE TO FILL WATER TANK TO CAPACITY. PRIORITY 7-38-030(C).
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 4-301.14: VENTILATION UNIT NOT CONNECTED. INSTD TO CONNECT AND MAINTAIN.
  5. License Re-Inspection

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • : 2-102.14(O NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE AND MAINTAIN ON SITE. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11: MISSING DISINFECTANT EFFECTIVE FOR NOROVIRUS. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14: NO HANDWASH SIGNAGE AT HANDWASH SINK. INSTD TO PROVIDE AND MAINTAIN.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • : 4-303.11(B): NO CLEANING AGENT OR SANITIZER AVAILABLE. INSTD TO PROVIDE AND MAINTAIN. PRIORITY 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11: HOT HOLDING EQUIPMENT AND REFRIGERATION ON VEHICLE UNABLE TO FUNCTION DUE TO GENERATOR IN POOR REPAIR. INSTD TO PROVIDE FULLY FUNCTIONAL AND ADEQUATE EQUIPMENT THAT IS ABLE TO MAINTAIN PROPER TEMPERATURES AT ALL TIMES. PRIORITY VIOLATION 7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.12: PROVIDE LICENSE NUMBER IN AT LEAST 2 INCHES IN HEIGHT AT LATERAL SIDES OF VEHICLE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11 DOOR INBETWEEN DRIVER AND PREP AREA NOT TIGHT FITTING. INSTD TO BE ABLE TO CLOSE TIGHTLY AND COMPLETE SEPARATION WHEN CLOSED.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • 5-103.11(B): NO HOT/COLD WATER RUNNING WATER. INSTD TO PROVIDE ADEQUATE SUPPLY. PRIORITY VIOLATION 7-38-030(C).
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-201.11: ALL PLUMBING SYSTEM AND HOSEES SHALL BE CONSTRUCTED AND REPAIRED WITH APPROVED MATERIALS. UNABLE TO VERIFY IF FOOD GRADE AND ALL CONNECTIONS ARE LEAKING. INSTD TO REPAIR ALL FREE OF LEAKS AND VERIFY FOOD GRADE AND SUBMIT DOCUMENTATION. ALSO UNABLE TO FILL WATER TANK TO CAPACITY DUE TO CONNECTION PROVIDED. INSTD TO BE ABLE TO FILL WATER TANK TO CAPACITY. PRIORITY 7-38-030(C).
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 4-301.14: VENTILATION UNIT NOT CONNECTED. INSTD TO CONNECT AND MAINTAIN.
  6. License

    12 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE AND MAINTAIN ON SITE. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURE IN PLACE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE AND MAINTAIN ALL NECESSARY/NOTED SUPPLIES ON PROCEDURE. PRIORITY FOUNDATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HANDWASH SIGNAGE AT HANDWASH SINK. INSTD TO PROVIDE AND MAINTAIN.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • NO CLEANING AGENT OR SANITIZER AVAILABLE. INSTD TO PROVIDE AND MAINTAIN. PRIORITY 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • NO MECHANICAL HOT HOLDING EQUIPMENT ON VEHICLE. INADEQUATE REFRIGERATION FOR EXTENSIVE COLD HOLDING MENU. INSTD TO PROVIDE PROPER AND ADEQUATE EQUIPMENT FOR MENU SUBMITTED. PRIORITY VIOLATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MISSING FOOD TEMPERATURE MEASURING DEVICE CAPABLE OF MEASURING TEMPERATURE BELOW 120F. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • PROVIDE LICENSE NUMBER IN AT LEAST 2 INCHES IN HEIGHT AT LATERAL SIDES OF VEHICLE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • PROVIDE SPLASHGUARD INBETWEEN 3-COMPARTMENT SINK AND STOVE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NO EQUIPMENT/UTENSILS ON VEHICLE. INSTD TO PROVIDE PROPER FOOD GRADE MULTI USE EQUIPMENT.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • NO HOT/COLD WATER RUNNING WATER. INSTD TO PROVIDE ADEQUATE SUPPLY. PRIORITY VIOLATION 7-38-030(C).
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • ALL PLUMBING SYSTEM AND HOSEES SHALL BE CONSTRUCTED AND REPAIRED WITH APPROVED MATERIALS. UNABLE TO VERIFY IF FOOD GRADE AND ALL CONNECTIONS ARE LEAKING. INSTD TO REPAIR ALL FREE OF LEAKS AND VERIFY FOOD GRADE AND SUBMIT DOCUMENTATION. ALSO UNABLE TO FILL WATER TANK TO CAPACITY DUE TO CONNECTION PROVIDED. INSTD TO BE ABLE TO FILL WATER TANK TO CAPACITY. PRIORITY 7-38-030(C).
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • VENTILATION UNIT NOT CONNECTED. INSTD TO CONNECT AND MAINTAIN.
  7. License

    0 infractions

  8. License

    0 infractions

  9. License

    0 infractions

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