Skip to content
Loading map…

THE ELEPHANT THAI CUISINE

5353 W DEVON AVE, CHICAGO, IL 60646 · Restaurant

Inspection summary

THE ELEPHANT THAI CUISINE has been inspected 7 times by Chicago Department of Public Health since March 9, 2018. The most recent inspection, on August 26, 2022, found no infractions.

4 of 7 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 Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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.

  • 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 2 times on August 9, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 on August 9, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 2 times across 2 separate inspections, most recently on August 9, 2019. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times on August 9, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 4 times across 2 separate inspections, most recently on April 26, 2021. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    1 infraction

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO SELF CLOSING DEVICE ON EMPLOYEE BATHROOM DOOR IN PREP AREA. MUST INSTALL.
  4. Canvass

    0 infractions

  5. Canvass

    14 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • No employee health policy on site. Instructed to provide. Priority Foundation 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • No clean up procedure for vomiting and diarrheal events. Instructed to provide and provide cleaning supplies kit. Priority Foundation 7-38-005 NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • No hand sink in the prep area by 2 compartment prep sink. Instructed to install with hot and cold running water under city pressure and provide paper towel and hand soap. Priority Foundation 7-38-030(c) NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • All ready to eat TCS food inside the walk in cooler that is held over 24 hours must be properly labeled and dated with expiration date. (7 days from preparation date). Priority Foundation 7-38-005 NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • All dry bulk food containers including spices must be properly labeled with common name outside the container.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • All food stocks stored on the floor must be elevated 6" off the floor or provide raised shelving to store such items.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • All wiping cloth for wiping the prep tables, chopping board must be stored on a bucket with sanitizing solution in between uses.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • All clean utensils, pots, pans, food containers, bowls, must be stored upside down/inverted to prevent possible contamination and dust build-up.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Must defrost the interior bottom shelve of the 2 door reach in freezer with ice accumulated and maintain.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • Must clean and sanitize interior bottom shelve of the reach in freezers (with food debris) and maintain.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • Unisex washroom waste receptacles must have a cover or lid for feminine items.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Floor behind the cooking equipment with grease and dirt. Instructed to clean and maintain.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • Filters on the hood in the cook line with grease build-up. Must clean and maintain.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • All certified food sanitation manager must obtain an allergen training certificate.
  6. License Re-Inspection

    0 infractions

  7. License

    3 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • ESTABLISHMENT HAS OPENING IN FRONT PREP/COOKING AREA. A PHYSICAL BARRIER IS NEEDED WHEN THE PREPARATION IS ADJACENT TO THE CUSTOMER AREA AND IT IS LIKELY THAT CONTAMINATION WILL OCCUR. SERIOUS VIOLATION 7-38-005 (A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REMOVE PLUMBERS PUTTY AROUND DRAIN OF AN EXPOSED HAND SINK AND 2 COMPARTMENT SINK IN PREP AREA.--------MUST SEAL RAW WOOD SHELVES BEHIND FRONT COUNTER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPLACE MISSING CEILING TILE ABOVE REAR (EMPLOYEE) WASHROOM.

Nearby inspected facilities

Own this business? Add a badge to your website