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THAI THANK YOU RICE & NOODLES

3248 N LINCOLN AVE, CHICAGO, IL 60657 · Restaurant

Inspection summary

THAI THANK YOU RICE & NOODLES has been inspected 6 times by Chicago Department of Public Health since October 30, 2017. The most recent inspection, on September 29, 2022, found no infractions.

1 of 6 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 source, labelling and allergens and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 2 separate inspections, most recently on April 15, 2022. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 April 15, 2022. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 April 15, 2022. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 October 30, 2017. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 9 times across 5 separate inspections, most recently on April 15, 2022. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    8 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HOT RUNNING WATER AT HANDWASH SINKS OF THE PREP/DISHWASHING AREA. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT ALL TIMES. PRIORITY VIOLATION #7-38-030(C)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED LOW WATER PRESSURE AT THE FRONT BAR HAND WASHING SINK. ALSO ATTACHED IS THE WATER FILTER. INSTRUCTED TO REMOVE THE WATER FILTER AND INCREASE THE WATER PRESSURE AT THE HAND WASHING SINK.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:- CHICKEN (45.5F/86.7F), BEEF 50.5F, NOODLES 62.6F, EGGS 63.5F. PRIORITY VIOLATION #7-38-005
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAMES INCLUDING BULK FOOD CONTAINERS
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED ICE BUILD-UP INSIDE CHEST FREEZER AT THE KITCHEN PREP. INSTRUCTED TO DEFROST, CLEAN, AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED TORN RUBBER GASKET INSIDE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED LEAKING FAUCET AT THE HAND WASH SINK OF THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN. ALSO NOTED IS A RUBBER TUBER ATTACHED TO THE FAUCET OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE TUBBING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE BAR AND KITCHEN AREA. NOTED CRACKS ON FLOOR TILE AT THE BAR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN ALL CRACKS OR REPLACE THEM.
  3. Canvass

    5 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK CONTAINERS NOT LABELED IN DRY STORAGE ROOM. INSTRUCTED MANAGER MUST LABEL ALL BULK CONTAINERS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • DISHWASH 3-COMPARTMENT SINK LEFT AND RIGHT SIDE COMPARTMENT PIPES DRAINING SLOWLY. INSTRUCTED MANAGER DISHWASH 3-COMPARTMENT SINK MUST DRAIN QUICKLY.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • DISHWASH 3-COMPARTMENT SINK MISSING STOPPERS (X2). INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS FOR SAID SINK.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO COVERED TRASH RECEPTACLE IN WOMENS WASHROOM. MUST PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE/FOOD DEBRIS ON WALLS BEHIND AND AROUND DISHWASH 3-COMPARTMENT SINK. MUST CLEAN WALLS.
  4. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION #7-38-005(A). NO CITATION ISSUED TODAY
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED ICE BUILD UP INSIDE THE CHEST FREEZER AT THE KITCHEN PREP AREA. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN .
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICES NOT LOCATED AT ICE MACHINE . MUST INSTALL SO BACKFLOW PREVENTION DEVICES MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION
  5. License Re-Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN HARDENED BROWNISH RESIDUE (APPEARS TO BE OLD PEST CONTROL APPLICATION RESIDUE) FROM THE FOLLOWING AREAS: UNDER SHELF OVER THE 3 COMPARTMENT SINK, AROUND KITCHEN SERVICE WINDOW, AROUND OUTLET BOX NEAR KITCHEN WINDOW, ABOVE BAR 3 COMPARTMENT SINK AND ELSEWHERE NECESSARY IN KITCHEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPLACE MISSING COVING AROUND MOP SINK AREA. MUST CLEAN LIQUID POOLING BEHIND DISH MACHINE GREASE TRAP.
  6. License

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • CHLORINE CHEMICAL DISH MACHINE INOPERABLE AT TIME OF INSPECTION. DISH MACHINE MUST BE REPAIRED TO PROVIDE PROPER SANITIZING OF 50-100 PPM OF CHLORINE DURING FINAL RINSE CYCLE. CRITICAL VIOLATION: 7-38-030
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED SMALL FLY ACTIVITY ON SITE. NOTED APPROX. 30 SMALL FLIES ON WALL BEHIND AND AROUND DISH MACHINE, APPROX. 10 SMALL FLIES IN DRY STORAGE AND APPROX. 23 SMALL FLIES IN BAR AREA. INSTRUCTED TO ELIMINATE PEST ACTIVITY AND RECOMMENDED SERVICE BY LICENSED PEST CONTROL. SERIOUS VIOLATION: 7-38-020.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN HARDENED BROWNISH RESIDUE (APPEARS TO BE OLD PEST CONTROL APPLICATION RESIDUE) FROM THE FOLLOWING AREAS: UNDER SHELF OVER THE 3 COMPARTMENT SINK, AROUND KITCHEN SERVICE WINDOW, AROUND OUTLET BOX NEAR KITCHEN WINDOW, ABOVE BAR 3 COMPARTMENT SINK AND ELSEWHERE NECESSARY IN KITCHEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPLACE MISSING COVING AROUND MOP SINK AREA. MUST CLEAN LIQUID POOLING BEHIND DISH MACHINE GREASE TRAP.

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