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TAIWAN & THAI

2558 S SPRINGFIELD AVE, CHICAGO, IL 60623 · Restaurant

Inspection summary

TAIWAN & THAI has been inspected 5 times by Chicago Department of Public Health since March 16, 2015. The most recent inspection, on April 19, 2016, found no infractions.

2 of 5 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, Pests 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.

  • 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 December 17, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 2 times across 2 separate inspections, most recently on December 9, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on December 9, 2015. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 12 times across 3 separate inspections, most recently on December 17, 2015. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 2 times across 2 separate inspections, most recently on December 17, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    7 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED A CUTTING BOARD STORED BEHIND THE FAUCET OF THE 3 COMPARTMENT SINK. OBSERVED SCOOPS BEING STORED IN THE FLOUR, RICE IN THE DRY STORAGE AREA AND A CUP IN A CONTAINER OF CHICKEN IN THE WALK IN COOLER. INSTRUCTED TO REMOVE AND STORE ALL MULTI USE UTENSILS PROPERLY.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED ICE ACCUMULATION INSIDE OF THE FREEZER AND REACH IN FREEZER LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO REMOVE ICE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE FOLLOWING ARE IN NEED OF CLEANING TO REMOVE ACCUMULATED FOOD DEBRIS; INSIDE AND UNDER THE WOK STATION AND INSIDE OF THE PREP COOLER LOCATED ACROSS FROM THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED A STAINED CUTTING BOARD WITH DARK GROOVES ATTACHED TO THE PREP COOLER. INSTRUCTED TO REPLACE CUTTING BOARD AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS THRU OUT THE PREMISES ARE IN NEED OF CLEANING TO REMOVE FOOD AND DIRT DEBRIS. OBSERVED A DEAD MOUSE ON A TRAP IN THE DRY STORAGE AREA. INSTRUCTED TO DETAIL CLEAN ALL AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED ACCUMULATED GREASE DEBRIS ON THE VENTS LOCATED ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO THERMOMETER IN THE PREP COOLER LOCATED ACROSS FROM THE COOKING EQUIPMENT. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLEANING EQUIPMENT STORED ON THE FLOOR UNDER THE 3 COMPARMENT SINK. ALSO OBSERVED BOXES STORED ON THE GROUND. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE GROUND AND MAINTAIN. OBSERVED MOP HEAD BEING STORED IN THE MOP CONTAINER. INSTRUCTED TO STORE ALL MOP HEADS UPRIGHT AND MAINTAIN.
  3. Canvass

    9 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED APPROXIMATELY 65 RODENT DROPPINGS IN VARIOUS LOCATIONS OF THE FOOD PREP AREA; 25 ALONG THE WALL UNDER THE 3 COMPARTMENT SINK AND AROUND THE GREASE TRAP, 10 ALONG THE WALL OF THE FOOD PREP AREA, 20 UNDER THE ONE COMPARTMENT SINK AND 10 UNDER THE PREP TABLE ACROSS FROM THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED POTENTIALLY HAZARDOUS FOODS (CHICKEN,BEEF,SHRIMP), HELD FOR OVER 24 HOURS, WITHOUT LABELS IN CONTAINERS IN THE WALK IN COOLER AND PREP COOLER. INSTRUCTED TO LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT ARE HELD FOR OVER 24 HOURS AND ARE OUT OF THE ORIGINAL PACKAGING AND MAINTAIN. OBSERVED DRY STORAGE (RICE, FLOUR) IN CONTAINERS WITHOUT LABELS. INSTRUCTED TO LABEL.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED A CUTTING BOARD STORED BEHIND THE FAUCET OF THE 3 COMPARTMENT SINK. OBSERVED SCOOPS BEING STORED IN THE FLOUR, RICE IN THE DRY STORAGE AREA AND A CUP IN A CONTAINER OF CHICKEN IN THE WALK IN COOLER. INSTRUCTED TO REMOVE AND STORE ALL MULTI USE UTENSILS PROPERLY.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED ICE ACCUMULATION INSIDE OF THE FREEZER AND REACH IN FREEZER LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO REMOVE ICE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE FOLLOWING ARE IN NEED OF CLEANING TO REMOVE ACCUMULATED FOOD DEBRIS; INSIDE AND UNDER THE WOK STATION AND INSIDE OF THE PREP COOLER LOCATED ACROSS FROM THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED A STAINED CUTTING BOARD WITH DARK GROOVES ATTACHED TO THE PREP COOLER. INSTRUCTED TO REPLACE CUTTING BOARD AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS THRU OUT THE PREMISES ARE IN NEED OF CLEANING TO REMOVE FOOD AND DIRT DEBRIS. OBSERVED A DEAD MOUSE ON A TRAP IN THE DRY STORAGE AREA. INSTRUCTED TO DETAIL CLEAN ALL AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED ACCUMULATED GREASE DEBRIS ON THE VENTS LOCATED ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO THERMOMETER IN THE PREP COOLER LOCATED ACROSS FROM THE COOKING EQUIPMENT. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLEANING EQUIPMENT STORED ON THE FLOOR UNDER THE 3 COMPARMENT SINK. ALSO OBSERVED BOXES STORED ON THE GROUND. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE GROUND AND MAINTAIN. OBSERVED MOP HEAD BEING STORED IN THE MOP CONTAINER. INSTRUCTED TO STORE ALL MOP HEADS UPRIGHT AND MAINTAIN.
  4. License Re-Inspection

    0 infractions

  5. License

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED TWENTY FIVE MOUSE DROPPINGS ON THE FLOOR BEHIND THE WALK-IN COOLER AND AT THE SIDE ON THE FLOOR BY THE THREE COMP SINK; MUST CLEAN AREAS. SERIOUS VIOLATION 7-38-020.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN BOTTOM OF FRYER TO REMOVE GREASE OBSERVED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED TWO METAL DRAIN STOPPERS AT THE THREE COMP SINK; MUST HAVE THREE STOPPERS FOR PROPER SET UP.

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