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ROONG PETCH THAI RESTAURANT

1828 W MONTROSE AVE, CHICAGO, IL 60613 · Restaurant

Inspection summary

ROONG PETCH THAI RESTAURANT has been inspected 9 times by Chicago Department of Public Health since July 12, 2010. The most recent inspection, on May 22, 2015, found no infractions.

2 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 source, labelling and allergens, Food temperature control and Protecting food from contamination.

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 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 3 times across 3 separate inspections, most recently on October 9, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 February 21, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 July 12, 2010. For example: SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

  • 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 July 12, 2010. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 18 times across 7 separate inspections, most recently on January 29, 2015. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED GREASE BUILD UP ON FLOOR IN PREP AREA UNDER WOK. INSTRUCTED MANAGER TO CLEAN FLOOR UNDER AND AROUND COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMPARTMENT MIDDLE COMPARTMENT PIPE DRAINING SLOWLY. MUST REPAIR/MAINTAIN SINK.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
  3. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED FOOD STORED IN GROCERY BAGS IN THE DEEP FREEZER. INSTRUCTED TO STORE MEAT IN FOOD GRADE STORAGE BAGS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND RUSTED FOOD STORAGE SHELVES IN THE WALK-IN COOLER. INSTRUCTED TO REPLACE OR RESURFACE. FOUND A FUNNEL WITH A HOSE RUNNING FROM THE WALK-IN COOLER VENT UNIT TO A BUCKET ON THE FLOOR CATCHING CONDENSATION DRIPPAGE. FOOD ITEMS WERE STORED AWAY FROM THE FUNNEL AND HOSE. MUST REPAIR MACHINE TO PREVENT CONDENSATION DRIPPAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED GREASE BUILDUP ON THE OUTSIDE OF THE HOODVENTS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO CLEAN CEILING VENTS IN THE MEN'S AND WOMANS WASHROOM TO REMOVE DUST BUILDUP.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND CLUTTER AND CONSTRUCTION DEBRIS IN THE REAR CLOSET AREA. INSTRUCTED TO RE-ORGANIZE AREA AND DISCARD UNECCESSARY ITEMS.
  4. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • STORED OPEN FOODS IN THE REFRIGERATOR ARE NOT LABELED AND DATED, LABEL AND DATE OPEN FOOD ITEMS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • THE KNIVES IN THE HOLDERS ARE NOT CLEAN; WASH, RINSE AND SANITIZE THE KNIVES PRIOR TO STORAGE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE COOKING EQUIPMENT, RICE COOKER AND FRONT OF THE ICE MACHINE IS GREASY, DEGREASE AND CLEAN THE EQUIPMENT TO REMOVE BUILDUP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOORS ARE GREASY UNDER THE COOKING EQUIPMENT, CLEAN THE FLOORS FROM CORNER TO CORNER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE WALLS AND CEILINGS ARE GREASY, CLEAN THE WALLS AND CEILINGS.
  5. Canvass Re-Inspection

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SLOW LEAK HANDLE AT HAND SINK LOCATED IN REAR FOOD STORAGE AREA. MUST REPAIR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • BROKEN THERMOMETER AT WALK-IN COOLER. MUST PROVIDE
  6. Canvass

    4 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATI0NS FROM 10/19/12 INSPECTION REPORT # 1198499 NOT CORRECTED. #31 KNIVES FOUND IMPROPERLY STORED BETWEEN PREP COOLER AND PREP TABLE. MUST PROVIDE A PROPER KNIFE HOLDER. #32 BOTH LIDS OF BOX FREEZERS IN BROKEN,IN POOR REPAIR. MUST REPLACE. #35 WALL AT REAR BOX FREEZER STORAGE WITH FOOD SPLATTER. MUST CLEAN AND MAINTAIN #43 WIPING CLOTHES MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION. MUST CORRECT AND MAINTAIN. SERIOUS VIOLATION ISSUED 7-42-090
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL PREPARED FOODS INSIDE COOLERS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SLOW LEAK HANDLE AT HAND SINK LOCATED IN REAR FOOD STORAGE AREA. MUST REPAIR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • BROKEN THERMOMETER AT WALK-IN COOLER. MUST PROVIDE
  7. Canvass

    8 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • KNIVES FOUND IMPROPERLY STORED BETWEEN PREP COOLER AND PREP TABLE. MUST PROVIDE A PROPER KNIFE HOLDER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BOTH LIDS OF BOX FREEZERS IN BROKEN, IN POOR REPAIR, MUST REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXCESSIVE GREASE THROUGHOUT EXHAUST HOOD ABOVE COOKS LINE, ON WALLS AT COOKS LINE. MUST REMOVE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GREASE AND FOOD DEBRIS UNDER COOKS WOK LINE. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL AT REAR BOX FREEZER STORAGE WITH FOOD SPLATTER. MUST CLEAN AND MAINTAIN. WATER DAMAGED CEILING TILE IN EMPLOYEE WASHROOM. MUST REPLACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • GREASE ON LIGHT SHIELDS ON COOKS LINE. MUST REMOVE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • GREASE ON NOZZLE, HANDLES AND SOAP DISPENSER OF EXPOSED HAND SINK. MUST REMOVE AND MAINTAIN. LEAK UNDER MIDDLE COMPARTMENT OF THREE COMPARTMENT SINK. MUST REPAIR.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
  8. Canvass Re-Inspection

    0 infractions

  9. Canvass

    6 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.SOURCE OF CONTAMINATION( WALK-IN COOLER).OBSERVED CONDENSER UNIT IN WALK-IN COOLER RELEASING EXCESS WASTE WATER ,WHICH IS DRIPPING ON FOOD ITEMS STORED ON SHELVES.THE GRILL THAT COVERS THE CONDENSER UNIT IS RUSTY.FOOD THAT WAS STORED DIRECTLY UNDER THE UNIT WAS DISCARDED.(TOFU,CUT GREEN AND RED PEPPERS, NODDLES ETC.)INSTRUCTED NOT TO STORE FOOD UNDER THE UNIT, USE OTHER SHELVES, AND KEEP ALL FOOD TIGHTLY COVERED. NEED TO REPAIR UNIT.FAX A LETTER WHEN UNIT IS FIXED.(FAX #312 746- 4240). CRITICAL VIOLATION:7-38-005(A) HOOOO62896-15.POUNDS 15, VALUE 50
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.OUTSIDE GARBAGE AREA NOT CLEANED ,OBSERVED GROUND WITH LITTER(PAPERS,FOOD, CIGARETTE BUTTS,EMPTY SODA CANS,ETC.)ALSO A OPENED SMALL GARBAGE CONTAINER WITH GARBAGE INSIDE.EXCESS BEES,HOUSE FLIES AND OTHER INSECT AROUND GARBAGE CONTAINERS.EXCESS WATER ON GROUND (GARBAGE AREA)FROM AIR CONDITION DISCHARGE UNIT.MUST RE-ROUTE WASTE WATER PIPE ON DRAIN.SERIOUS VIOLATION:7-38-020 HOOOO62896-15.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REMOVE CARDBOARDS AND WOOD FROM ON TOP THE SHELVES IN STORAGE AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN FLOOR UNDER THE DEEP FRYER, EXCESS GREASE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.CLEAN WALL UNDER THE 3 COMPATMENT SINK (BLACK SLIME ON IT )REPLACE MISSING BASEBOARD WALL, SAME PLACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.REPLACE BROKEN LIGHTSHIELD ABOVE THE 3 COMPARTMENT SINKS

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