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THAI UPTOWN

4621 N BROADWAY, CHICAGO, IL 60640 · Restaurant

Inspection summary

THAI UPTOWN has been inspected 10 times by Chicago Department of Public Health since February 9, 2012. The most recent inspection, on September 26, 2016, found no infractions.

4 of 10 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, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 May 3, 2016. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on June 3, 2015. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 October 1, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 once on May 24, 2013. 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 once on February 9, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL DRY FOOD CONTAINERS ON THE STORAGE SHELVE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST THE SMALL COOLER/FREEZER BEHIND THE FRONT COUNTER AND THE CHEST FREEZER IN THE BASEMENT AND MAINTAIN. REMOVE CARDBOARD BEING USED AS SHELVE LINER IN THE DRY FOOD STORAGE SHELVE IN THE REAR STORAGE AREA. FOUND SOME FROZEN FOODS STORED ON A GROCERY BAGS INSIDE THE REACH IN FREEZER AND REACH IN COOLER. REPLACE WITH FOOD GRADE STORAGE BAG. PROVIDE ONE MORE DRAIN STOPPER FOR THE 3 COMPT SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN IN DETAIL THE EXTERIOR SIDES OF THE WOK, DEEP FRYER, AND STOVE WITH GREASE AND DUST ACCUMULATED AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMOVE ALL CARDBOARD ON THE FLOOR BEING USED AS A FLOOR MAT IN THE REAR AREA BY THE EXIT DOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL THE GAP AROUND THE PIPE IN THE REAR PREP AREA CLOSE TO THE EXIT DOOR. DUST BUILD-UP ON THE CEILING VENT ABOVE THE 3 COMPT SINK AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • UNNECESSARY ARTICLES/ITEMS IN THE BASEMENT, STORAGE ROOM IN THE BASEMENT, STORAGE ROOM BY THE EXIT DOOR AND BEHIND THE FRONT COUNTER. MUST CLEAN, ORGANIZE THE AREA AND DISCARD UNNECESSARY ITEMS NOT BEING USED TO PREVENT RODENT/INSECTS HARBORAGE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ALL WASH CLOTH FOR WIPING THE CHOPPING BOARDS, PREP TABLES,ETC. MUST BE STORE ON A BUCKET WITH SANITIZING SOLUTION.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLERS CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION.
  3. Canvass

    1 infraction

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES OBSERVED IN THE KITCHEN. OBSERVED FOOD HANDLER PLACING RAW MEAT INTO INDIVIDUAL BAGS WITH BARE HANDS AND THEN RINSING HANDS IN THE 3-COMPARTMENT SINK WITHOUT USING SOAP AND DRYING HANDS WITH A TOWEL ATTACHED TO THE BELT LOOP OF EMPLOYEES PANTS. INSTRUCTED STAFF THAT ALL FOOD HANDLERS MUST WASH HANDS IN THE EXPOSED HAND SINK WITH SOAP AND PAPER TOWELS BEFORE AND AFTER HANDLING FOOD. CRITICAL VIOLATION 7-38-010
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    5 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD(ICE) NOT PROTECTED DURING STORAGE.BLACK SLIME BUILD-UP INSIDE THE ICE MACHINE TOP PART WERE ICE IS MADE,INSTRUCTED TO CLEAN AND MAINTAIN SERIOUS VIOLATION:7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BROKEN RUBBER GASKET AT SMALL REACH-IN COOLER,ACROSS FROM FLAT GRILL,INSTRUCTED TO REPLACE,ALSO RUBBER GASKETS INSIDE THE REACH-IN COOLER ACROSS FROM COOKING EQUIPMENT WITH ENCRUSTED BLACK SLIME INSTRUCTED TO CLEAN AND MAINTAIN
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE BUILD-UP ON HOOD, FILTERS,PIPES AND FIRE EXTINGUISHER PIPE,INSTRUCTED TO CLEAN AND MAINTAIN.DEBRIS ON SHELVES THROUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GREASE ON FLOOR UNDER THE FOOD EQUIPMENT, DEBRIS ALONG BASEBOARD WALLS AND CORNERS,INSTRUCTED TO CLEAN AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS UNDER THE EQUIPMENT WITH GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN
  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    7 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 5-24-2013, REPORT #1235807 OBSERVED TIN FOIL ON SHELVES IN PREP AREA. #32- MUST REMOVE TIN FOIL/CARDBOARD ON ALL SHELVES IN KITCHEN. #34-OBSERVED CARDBOARD ON FLOOR UNDER COOKING EQUIPMENT. MUST REMOVE CARDBOARD FROM FLOOR, FLOOR MUST BE CLEAN/DRY #35- OBSERVED ACCUMULATED DUST BUILD UP ON CEILING VENTILATION COVER ABOVE 3-COMPARTMENT SINK. MUST CLEAN COVER AND MAINTAIN. #40- NO METAL STEM THERMOMETER FOR FOOD HANDLERS. INSTRUCTED MANAGER TO PROVIDE/CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS. #41-BASEMENT CLUTTERED THROUGHOUT (BOXES, CHAIRS, ETC.). MUST ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE. SERIOUS VIOLATION: 7-42-090 TODAY OBSERVED THE SAME VIOLATIONS.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ONCE FOOD IS REMOVED FROM ORIGINAL CONTAINER AND TRANSFERRED TO ANOTHER CONTAINER ITEM MUST BE LABELED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOOD STORED INSIDE THE PLASTIC GROCERIES BAGS MUST BE REMOVED AND PROVIDE A FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INTERIOR LID OF WHITE CHEST FREEZER IS BROKEN,INSTRUCTED TO REPAIR/REPLACE WITH SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE ON FILTERS UNDER THE HOOD, ON PIPE UNDER AND SIDE OF COOKING EQUIPMENT,NEED TO CLEAN AND MAINTAIN. ICE BUILD-UP INSIDE THE WHITE CHEST FREEZER IN BASEMENT AREA,INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • GREASE ON WALL TILES BEHIND THE COOKING EQUIPMENT,(BOTTOM PART),AND WALL BY EAST SIDE OF THE HOOD,NEED TO CLEAN AND MAINTAIN. DUST BUILD-UP ON CEILING FANS IN DINING ROOM,INSTRUCTED TO CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEES PERSONAL ITEMS STORED ON SHELVES AT FRONT SELLING/PREP AREA. PERSONAL ITEMS MUST BE STORE AWAY FROM FOOD AND FOOD PRODUCTS.
  8. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED TIN FOIL ON SHELVES IN PREP AREA. MUST REMOVE TIN FOIL/CARDBOARD ON ALL SHELVES IN KITCHEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED GREASE BUILD UP ON VENTILATION HOOD. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED CARDBOARD ON FLOOR UNDER COOKING EQUIPMENT. MUST REMOVE CARDBOARD FROM FLOOR, FLOOR MUST BE CLEAN/DRY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED ACCUMULATED DUST BUILD UP ON CEILING VENTILATION COVER ABOVE 3-COMPARTMENT SINK. MUST CLEAN COVER AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETERS IN SOME COOLERS, NO METAL STEM THERMOMETER FOR FOOD HANDLERS. INSTRUCTED MANAGER TO PROVIDE WORKING THERMOMETERS FOR ALL COOLERS AND PROVIDE/CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • BASEMENT CLUTTERED THROUGHOUT (BOXES, CHAIRS, ETC.). MUST ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE.
  9. Canvass Re-Inspection

    0 infractions

  10. Canvass

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED OVER 15 MICE DROPPINGS ON BASEMENT FLOOR ALONG NORTH WALL AND OVER 20 MICE DROPPINGS ON BASEMENT FLOOR ALONG SOUTH WALL. INSTRUCTED MANAGER TO REMOVE ALL DROPPINGS BY DATE OF REINSPECTION (02/16/12).
    • 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 FOOD DEBRIS/DIRT BUILD UP ON FLOOR UNDER EQUIPMENT AT PREP AREA. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR THROUGHOUT PREP AREA AND 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. OBSERVED HOLE/GAP IN WALL OF BASEMENT BEHIND HOT WATER TANKS. INSTRUCTED MANAGER TO SEAL HOLE/GAP IN WALL.
    • 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. 3-COMPARTMENT SINK FAUCET AND COLD WATER HANDLE LEAKING. MUST REPAIR AND MAINTAIN SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. BASEMENT FLOOR CLUTTERED ALONG NORTH WALL. MUST REMOVE ALL CLUTTERED ITEMS OR ELEVATE 6" OFF FOOR AND AWAY FROM WALL.

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