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R HAAN THAI

5848 N Lincoln AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

R HAAN THAI has been inspected 8 times by Chicago Department of Public Health since December 24, 2020. The most recent inspection, on May 5, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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.

  • 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 2 separate inspections, most recently on April 8, 2024. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 2 times across 2 separate inspections, most recently on April 8, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 2 times on June 23, 2021. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on December 24, 2020. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 8 times across 3 separate inspections, most recently on April 8, 2024. For example: IN-USE UTENSILS: 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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    13 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • WE OBSERVED BEGINING OF MINERAL BUILD-UP AT INTERIOR OF ICE MACHINE, WATER RESERVOIR.ICE IS USED FOR HUMAN CONSUMPTION.INSTRUCTED TO CLEAN ,SANITIZE AND MAINTAIN
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • DRY FOOD STORED IN PLASTIC CONTAINERS MUST BE LABELED WITH A COMMON NAME:FLOUR,SUGAR ETC.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • COOKING UTENSILS STORED ON CONTAINERS BY THE DRAIN BOARD MUST BE INVERTED TO MINIMIZE SOURCE OF CONTAMINATION
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST NOT STORE CLEAN CUTTING BOARD ON THE BACK-SPLASH OF THE TWO COMPARTMENT SINK.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • PLASTIC UTENSILS STORED ON TOP THE FRONT COUNTER, USED FOR COSTOMERS MUST BE INVERTED TO MINIMIZE SOURCE OF CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST PROVIDE ADDITIONAL SINK STOPPERS FOR THE THREE COMPARTMENT SINK.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE FREEZER AND REACH-IN COOLER. MUST NOT USE CARDBOARD BOXES AS FOOD CONTAINERS. MUST USE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE PLASTIC BAGS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST NOT USE NEWS PAPER AS LINER FOR SHELVING IN PREP AREA/KITCHEN. SURFACE MUST BE SMOTH AND CLEANABLE
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • UNABLE TO LOCATE BACK FLOW PREVENTION DEVICE AT ICE MACHINE WATER LINE,AT FORNT SERVING AREA MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN,OR TO KNOW LOCATION
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • GREASE ON FLOOR UNDER AND AROUND COOKING EQUIPMENT CLEAN AND MAINTAIN.DEBRIS UNDER SHELVES IN STORAGE AREA.KEEP AREA CLEAN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • EXPIRED FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE.RENEW IT. CERTIFICATE VALID ONLY FOR THREE YEARS
    • 58. ALLERGEN TRAINING AS REQUIRED
      • EXPIRED ALLERGEN TRAINING CERTIFICATE PROVIDED ON SITE. RENEW IT. CERTIFICATE VALID ONLY FOR THREE YEARS
  4. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATED FOOD DEBRIS ON THE INTERIOR SURFACES OF ALL COOLING EQUIPMENT IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN. (NONFOOD CONTACT SURFACES)
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE REAR STORAGE ROOM WITH CLUTTER AND ITEMS ON THE FLOOR. INSTRUCTED THE PERSON IN CHARGE TO ORGANIZE STORAGE ROOM AND KEEP ITEMS ELEVATED OFF OF FLOORS AND MAINTAIN.
  5. Canvass

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS WITH FOOD STORED INSIDE PLASTIC GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
  6. Canvass Re-Inspection

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12-OBSERVED NO VISIBLE BACK FLOW PREVENTER DEVICE ON ICE MACHINE WATER LINE. MUST INSTALL.
  7. Canvass

    6 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT AND PROCEDURE ON PREMISES. INSTRUCTED TO PROVIDE ALL NECESSARY SUPPLIES AS OUTLINED IN POLICY ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK FOOD CONTAINERS WITHOUT A LABEL (RICE). MUST LABEL WITH COMMON NAME TO PROPERLY IDENTIFY.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD EMPLOYEES IN KITCHEN PREP AREA WITHOUT A HAIR RESTRAINT. INSTRUCTED FOOD EMPLOYEES TO WEAR A HAIR RESTRAINT THAT EFFECTIVELY COVERS HAIR FROM GETTING ONTO FOOD, CLEAN EQUIPMENT AND UTENSILS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MINOR FOOD SPLATTERS INSIDE OF MICROWAVE ABOVE PREP COOLER. MUST CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO VISIBLE BACK FLOW PREVENTER DEVICE ON ICE MACHINE WATER LINE. MUST INSTALL.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED SEWAGE BACKUP AT FLOOR DRAIN UNDER 3-COMPARTMENT SINK WHEN WATER IS DRAINING IN PREP AREA. ALSO OBSERVED SEWAGE BACK UP AT FLOOR DRAIN UNDER 2-COMPARTMENT SINK WHEN WATER IS DRAINING IN REAR PREP AREA. SEWAGE MUST BE COMPLETELY DRAINED INTO AN APPROVED SEWAGE SYSTEM AND MUST BE REPAIRED AND MAINTAINED AT ALL TIMES. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
  8. License

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO VERIFIABLE HEALTH POLICY ON SITE AT TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN COPIES OF HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED SUPPLIES STORED ON GROUND IN STORAGE CABINET BEHIND CUSTOMER SERVICE COUNTER. INSTRUCTED TO ELEVATE 6 INCHES OFF THE GROUND TO ALLOW FOR CLEANING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SMALL HOLE IN FLOOR IN FRONT OF WATER HEATER COVERED IN DUCT TAPE. INSTRUCTED TO REPAIR AND MAINTAIN.

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