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THAI

2022 W ROSCOE ST, CHICAGO, IL 60618 · Restaurant

12 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROPERLY DATE AND LABEL ALL PREPARED AND COOKED FOODS AND VEGETABLES AT ALL TIMES. FOUND MANY FOOD CONTAINERS HOLDING COOKED RICE, SOUPS, CHICKEN, AND VEGETABLES NOT DATED OR LABELED. ALL FOODS NOT FOUND IN THEIR ORIGINAL CONTAINERS MUST ALWAYS BE DATED AND LABELED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE INTERIOR OF EXHAUST HOOD CANOPY TO REMOVE GREASE BUILD-UP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN AND SANITIZE THE EXHAUST HOOD FILTERS AT CEILING OF EXHAUST HOOD CANOPY TO REMOVE EXCESS GREASE AND GRIME BUILD-UP.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE IDPH FOOD HANDLER'S CERTIFICATE FOR ALL FOOD STAFF ON PREMISES.WAITRESS ON DUTY DID NOT HAVE HER IDPH FOOD HANDLER'S CERTIFICATE.MUST ALWAYS PROVIDE.
  3. Canvass Re-Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN SIDES OF HOT COOKING EQUIPMENTS,FAN COVERS INSIDE REFRIGERATION UNITS,STOVE/OVEN,HOOD/FILTERS ABOVE WOK STATION TO REMOVE GREASE BUILD-UP AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND ORGANIZE BASEMENT STORAGE AREAS AND REMOVE UNNECSSARY ATICLES DUE TO POTENTIAL PEST HARBORAGE AND REMAINING ITEMS MUST BE STORED 6" OFF THE FLOOR/WALL FOR EASIER CLEANING AND MAINTAIN.
  4. Canvass Re-Inspection

    6 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • FOUND OUTSIDE GARBAGE DUMSPTER AREA NOT MAINTAINED;OBSERVED TRASH OVERFLOWING.MUST NOTIFY DISPOSAL CO FOR SERVICE AND MAINTAIN LIDS ON DUMPSTER CLOSED AT ALL TIMES.SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • GROCERY BAGS BEING USED TO STORE FOOD. INSTD TO USE FOOD GRADE CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN SIDES OF HOT COOKING EQUIPMENTS,FAN COVERS INSIDE REFRIGERATION UNITS,STOVE/OVEN,HOOD/FILTERS ABOVE WOK STATION TO REMOVE GREASE BUILD-UP AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN FLOORS ALONG COVING AND BEHIND/UNDER EQUIPMENT IN KITCHEN AND BASEMENT AREA AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS IN KITCHEN AREA AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND ORGANIZE BASEMENT STORAGE AREAS AND REMOVE UNNECSSARY ATICLES DUE TO POTENTIAL PEST HARBORAGE AND REMAINING ITEMS MUST BE STORED 6" OFF THE FLOOR/WALL FOR EASIER CLEANING AND MAINTAIN.
  5. Canvass

    6 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • FOUND OUTSIDE GARBAGE DUMSPTER AREA NOT MAINTAINED;OBSERVED TRASH OVERFLOWING.MUST NOTIFY DISPOSAL CO FOR SERVICE AND MAINTAIN LIDS ON DUMPSTER CLOSED AT ALL TIMES.SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • GROCERY BAGS BEING USED TO STORE FOOD. INSTD TO USE FOOD GRADE CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN SIDES OF HOT COOKING EQUIPMENTS,FAN COVERS INSIDE REFRIGERATION UNITS,STOVE/OVEN,HOOD/FILTERS ABOVE WOK STATION TO REMOVE GREASE BUILD-UP AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN FLOORS ALONG COVING AND BEHIND/UNDER EQUIPMENT IN KITCHEN AND BASEMENT AREA AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS IN KITCHEN AREA AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND ORGANIZE BASEMENT STORAGE AREAS AND REMOVE UNNECSSARY ATICLES DUE TO POTENTIAL PEST HARBORAGE AND REMAINING ITEMS MUST BE STORED 6" OFF THE FLOOR/WALL FOR EASIER CLEANING AND MAINTAIN.
  6. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO FOOD CERTIFIED MANAGER ON DUTY WITH A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE, ON SITE, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED AND PREPARED WITH A CITY CERTIFICATE, SERIOUS CITATION ISSUED: 7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN VENTS ABOVE COOKING EQUIPMENT,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN LIGHT SHIELD ATTACHED TO CEILING IN KITCHEN AREA,
  7. Complaint Re-Inspection

    0 infractions

  8. Complaint Re-Inspection

    1 infraction

    • 25. TOXIC ITEMS PROPERLY STORED, LABELED AND USED
      • "LOCTITE EPOXY" WAS APPLIED ON BOTH SIDE OF DIVIDERS,INSIDE THE THREE COMPARTMENT SINK. NOT A FOOD GRADE MATERIAL. LABEL AT LOCTITE STATES: DANGER:HARDEN CONTAINS QUARTZ SILICA, POLYMERCAPTAN,PHENOL, QUARTZ SILICA AND AMINE CURING AGENT.RESINCONTAINS EPOXY RESIN, ALUMINUM AND QUARTZ SILICA. DO NOT GET IN EYES OR SKIN. DO NOT BREATHE VAPORS. FIRST AID: FOR EYES CONTACT, FLUSH WITH WATER FOR 15 MINUTES,CALL A PHYSICIAN. FOR SKIN CONTACT WASH THOROUGHLY WITH SOAP AND WATER,CALL A PHYSICIAN IF SYMPTOMS PERSIST.IF SWALLOWED, DO NOT INDUCE VOMITING, CALL A PHYSICIAN. INSTRUCTED TO WELD THE DIVIDER WITH A SMOOTH APPLICATION OR USE A FOOD GRADE SEALANT. SERIOUS VIOLATION:7-38-005(A)
  9. Complaint

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED PIECES OF BEEF AT TEMP OF 67F TO 69.5F; COOKED PIECES OF CHICKEN AT TEMP OF 51.2F; BOTH PRODUCTS WERE STORED INSIDE THE REACH-IN COOLER WHICH MAINTAIN AIR TEMP OF 38F.ALSO FOUND MARINATED CHICKEN ON STICK STORED ON TOP THE PREP TABLE AT TEMP OF 61,6F TO 64.9F. NO TIME AND TEMPERATURE LOG, ALSO NO COOLING PROCESS PROVIDED AT PRESENT TIME. FOOD DISCARDED AND DENATURED. POUNDS 49 VALUE $190. CRITICAL VIOLATION: 7-38-005(A)
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • THREE COMPARTMENT SINKS NOT MAINTAINED. WATER FLOWING FROM BROKEN DIVIDER FROM MIDDLE COMPARTMENT TO SANITIZE COMPARTMENT. INSTRUCTED TO SMOOTHLY WELD THE DIVIDER WITH NON-RUSTING MATERIAL. SERIOUS VIOLATION:7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DIRTY ALUMINUM FOIL USED AS LINER ON SHELVES WERE CLEAN UTENSILS ARE STORED INSTRUCTED TO REMOVE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS ON FLOOR IN BASEMENT AREA,INSTRUCTED TO REMOVE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DUST BUILD-UP ON CEILING FAN IN DINING AREA,INSTRUCTED TO REMOVE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BROKEN STOPPERS PROVIDED AT THREE COMPARTMENT SINKS, INSTRUCTED TO REPLACE.
  10. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CAULKING AROUND THE WASHBOWL SINK IN THE WASHROOM,WORN OUT. INSTRUCTED TO RE CAULK AND MAINTAIN. ACCUMULATED ICE ON THE CHEST FREEZER. MUST DEFROST AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR VENT IN THE KITCHEN WITH DEBRIS AND DUST. INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • RIPPED OFF SCREEN ON THE EXIT DOOR. INSTRUCTED TO REPLACE. GAS PIPE AND TUBINGS BEHIND THE DEEP FRYER, GRILL AND STOVE WITH HEAVY GREASE BUILD-UP. MUST CLEAN IN DETAIL AND MAINTAIN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • SELF CLOSING DEVICE ON THE DOOR OF THE WASHROOM,NOT CLOSING ALL THE WAY. INSTRUCTED TO RE ADJUST THE SELF CLOSING DEVICE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKING HEAVY ON THE FAUCET CONNECTOR OF THE 3 COMPARTMENT SINK. MUST REPAIR.
  11. Complaint

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. PREP FOODS INSIDE STORAGE REACH IN COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, MUST LABEL AND MAINTAIN.
    • 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. MUST SEAL RUSTY BOTTOM PANEL OF ONE PREP TABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN; MUST CLEAN/SANITIZE; COOLERS, FREEZER, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, INTERIOR UPPER PANEL AND EXTERIOR OF ICE MACHINE.
    • 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. MUST CLEAN FLOORS, UNDER, BEHIND COOKING EQUIPMENT IN THE KITCHEN AND THRU-OUT BASEMENT.
    • 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. MUST SEAL OPENINGS AROUND PIPES IN KITCHEN, CLEAN HOOD AND FILTER ABOVE COOKING EQUIPMENT AND CLEAN/PAINT WALLS THRU-OUT THE KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST SEAL RUSTY GREASE TRAP UNDER 3PART SINK AND REPAIR/REPLACE BROKEN HOT WATER HANDLE FOR EXPOSED SINK AT FRONT PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES THRU-OUT THE BASEMENT, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED CLEANING TOWELS AND ICE SCOOPS MUST BE PROPERLY STORED.
  12. Suspected Food Poisoning

    5 infractions

    • 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.OBSERVED FOIL ON 3 TIER TABLE IN PREP AREA INSTRUCTED TO REMOVE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.OBSERVED THE FOLLOWING NOT CLEAN INTERIOR OF THE OVEN, AND EXTERIOR OF THE WOK STATION.
    • 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.OBSERVED THE FLOOR BEHIND THE COOKING EQUIPMENT NOT CLEAN, INSTRUCTED TO CLEAN.
    • 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.OBSERVED THE CEILING NOT CLEAN REAR PREP (FOOD SPLASH), INSTRUCTED TO CLEAN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.OBSERVED THE LIGHT SHIELD IN THE RESTROOM NOT CLEAN, INSTRUCTED TO CLEAN.