Skip to content
Loading map…

YUMMY THAI

1418 W TAYLOR ST, CHICAGO, IL 60607 · Restaurant

Inspection summary

YUMMY THAI has been inspected 7 times by Chicago Department of Public Health since November 15, 2010. The most recent inspection, on December 17, 2015, found no infractions.

1 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: Food temperature control, Food source, labelling and allergens and Handwashing and staff hygiene.

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 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 3 times on July 9, 2015. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 February 13, 2014. 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 September 19, 2011. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 13 times across 6 separate inspections, most recently on July 9, 2015. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 6 times across 5 separate inspections, most recently on July 9, 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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED REACH IN COOLER AT INTERNAL TEMPERATURE 53.6F CONTAINING POTENTIALLY HAZARDOUS FOODS. COOLER WAS TAGGED AND MANAGER INSTRUCTED TO CONTACT THE HEALTH DEPARTMENT FOR TAG REMOVAL ONCE COOLER IS REPAIRED. CRITICAL VIOLATION 7-38-O05A
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED ABOUT 30 LBS OF TOFU AND 10LBS OF COOKED CHICKEN STORED IN ABOVE MENTIONED COOLER AT TEMPERATURES OF 52.5F AND 53.2F. FOOD VALUED AT $65 WAS DISCARDED. CRITICAL VIOLATION: 7-38-005A
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED GROCERY BAGS BEING USED TO STORE FOOD. INSTRUCTED MANAGER TO NOT USE GROCERY BAGS, BUT FOOD GRADE BAGS INSTEAD.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED UNFINISHED FLOOR IN STAFF WASHROOM IN THE BASEMENT. INSTRUCTED MANAGER TO REPAIR FLOOR WITH SMOOTH SURFACE,EASIER TO KEEP CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO BACKFLOW PREVENTION DEVICE ON THE MOP SINK IN THE BASEMENT, INSTRUCTED MANAGER TO INSTALL PREVENTION DEVICE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO WORKING STEM THERMOMETERS ON PREMISES. MUST PROVIDE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER TRAINIING CERTIFICAATES ONSITE AT THIS TIME. INFORMED MANAGER ON HOW TO OBTAIN TRAINIING CERTIFICATES.
  3. Complaint

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • STORE OPENED CAN FOOD ITEMS IN REFRIGERATOR, IN FOOD GRADE CONTAINERS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT STORED DISHES IN FOOD PREP AREA TO PROTECT FROM THE ELEMENTS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN BASEMENT PUMP ROOM AREA AND MAINTAIN AT ALL TIMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE BLOWN BULBS AT CEILING IN PREP AREA AND DISH WASHING AREA AT REAR.
  4. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN EXTERIOR OF FRYER IN KITCHEN AND OTHER COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER COOKING EQUIPMENT AND AROUND GREASE RECEPTOR IN DISHWASHING AREA AT THREE COMP SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN LOWER WALLS UNDER COOKING EQUIPMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • SOME CLUTTER OF BOXES IN SECOND FLOOR DINING AREA; REMOVE WHEN AREA IS USED FOR SEATING AGAIN.
  5. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DEFROST ALL ICE BOX FREEZERS TO REMOVE EXCESS ICE BUILD UP.MUST CLEAN AND SANITIZE INTERIOR OF REFRIGERATOR AND COOLERS TO REMOVE FOOD SPLASHES AND FOOD DEBRIS.MUST REPAINT RUSTY GREASE TRAP BOX UNDER 3COMP SINK.MUST DETAIL CLEAN AND SANITIZE ALL RICE COOKERS AT REAR KITCHEN AREA TO REMOVE FOOD DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND SANITIZE FLOORS UNDER COOKING EQUIPMENT AT KITCHEN TO REMOVE FOOD DEBRIS AND GREASE BUILD UP AT CORNERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST RECAULK WALL WHERE IT MEETS WITH DISHMACHINE RACK SO AS TO BE SMOOTH AND EASILY CLEANABLE AND TO SEAL ANY GAPS BETWEEN WALL AND RACK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST CHANGE FILTERS AT EXHAUST HOOD IN THE KITCHEN. MUST REPAIR LEAK AT COLD WATER FAUCET HANDLE IN LADIES RESTROOM ON THE 1ST FLOOR AND THE MEN'S RESTROOM AT SAME LOCATION NEED TO ADJUST WATER PRESSURE FOR BOTH HOT AND COLD.
  6. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • THE LADLE INTERIORS ARE DIRTY; SCRUB, WASH, RINSE AND SANITIZE THE LADLES IN DETAIL.
    • 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. THE FORMICA TOP OF THE KITCHEN EXPOSED HANDSINK IS PEELING OFF, RESURACE OR REPLACE THE TOP SO IT IS SMOOTH AND SANITARY. THE PIPES WEST OF THE WOKS ARE COVERED WITH FOOD AND GREASE BUILDUP, CLEAN AND MAINTAIN AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. AN EMPLOYEE WORKING AT THE POT WASHING STATION WAS NOT WEARING ANY HAIR RESTRAINT, MANAGEMENT WAS INSTRUCTED TO HAVE THE EMPLOYEE TO PUT ON A HAIR RESTRAINT.
  7. Canvass

    3 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. Clean the grease drips off of the hood above the woks.
    • 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. Clean and maintain the floors and baseboards under and behind coolers in the kitchen so they are smooth and sanitary from corner to corner.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Clean out the floor drain in the kitchen of debris buildup.

Nearby inspected facilities

Own this business? Add a badge to your website