Cooked?✓!
Madame Puffs And Thai Bistro
March 27, 2026 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeComplaint
- failed findings10
- critical findings3
Failed findings
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no certified food manager on dutycriticalOfficial wording: Person In Charge Present, Demonstrates Knowledge, And Performs DutiesInspector note: THE PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A VALID COPY CITY OF CHICAGO FOOD MANAGER CERTIFICATE. INSTRUCTED MANAGEMENT THAT THE PERSON IN CHARGE MUST HAVE A VALID CITY OF CHICAGO FOOD MANAGER CERTIFICATE.
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handwashing sink blocked or barecriticalOfficial wording: Adequate Handwashing Sinks Properly Supplied And AccessibleInspector note: OBSERVED HANDWASHING SINK IN THE SERVICE STATION BLOCKED AND CORNERED IN BY TRASHCAN AND SERVING CART. INSTRUCTED MANAGEMENT THAT HANDWASHING SINKS MUST BE ACCESSIBLE AT ALL TIMES TO ALLOW FOR PROPER HANDWASHING. MANAGEMENT RELOCATED TRASHCAN AND CART TO ANOTHER AREA FOR HANDWASHING ACCESSIBILITY. -COS. PRIORITY FOUNDATION VIOLATION, CITATION ISSUED 7-38-030(C). • OBSERVED HANDWASHING SINKS IN THE SERVICE STATION AND DISHWASHING AREA WITH MINIMUM HOT WATER TEMPERATURES BETWEEN 74F-77.9F. INSTRUCTED MANAGEMENT TO PROVIDE AND MAINTAIN A HOT WATER TEMPERATURE ABOVE 100F AT ALL HANDWASHING SINKS AT ALL TIMES. MANAGEMENT RESTORED WATER HEATER TO HIGHER TEMPERATURE. MINIMUM HOT WATER TEMPERATURE MEASURED 114F BY THE END OF INSPECTION. PRIORITY VIOLATION, 7-38-030(C), CITATION ISSUED.
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certified manager paperwork missingcriticalOfficial wording: City Of Chicago Food Service Sanitation CertificateInspector note: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES WITH A VALID CERTIFICATE WHILE TCS FOODS (SOUPS, SALADS, CHICKEN, SHRIMP, ETC.) WERE BEING PREPARED AND SERVED AT THE TIME OF INSPECTION. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER WITH A VALID CERTIFICATE MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION VIOLATION, 7-38-012. CITATION ISSUED.
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food prep surfaces dirtyOfficial wording: Proper Cooling Methods Used; Adequate Equipment For Temperature ControlInspector note: OBSERVED WALK-IN COOLER NOT MAINTAINING PROPER TEMPERATURE OF 41F OR BELOW. NOTED TEMPERATURE TO BE IMPROPER AT 69.4F.NON TCS FOOD ITEMS, SODAS, AND CANNED BEVERAGES ONLY STORED IN THE COOLER AT THIS TIME. UNIT TAGGED AND HELD FOR INSPECTION BY THE CDPH AND MAY NOT BE USED UNTIL RE-INSPECTED AND MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION, 7-38-005.
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Approved Thawing Methods UsedInspector note: OBSERVED FACILITY THAWING FROZEN SHRIMP AND OTHER FISH ITEMS AT ROOM TEMPERATURE IN THE PREP AREA. INSTRUCTED MANAGEMENT THAT TCS FOODS MUST BE THAWED UNDER REFRIGERATION MAINTAINING A PROPER TEMPERATURE OF 41F OR BELOW OR UNDER SUBMERGED RUNNING WATER AT 70F OR BELOW. FOOD EMPLOYEE PLACED FOOD ITEMS IN THE PREP COOLER.
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pests in the houseOfficial wording: Insects, Rodents, & Animals Not PresentInspector note: OBSERVED A 1/2 INCH GAP AT THE BOTTOM OF REAR EXIT DOOR IN THE KITCHEN LEADING TO DUMPSTERS AND ALLEY. INSTRUCTED TO SEAL GAP TO PREVENT PEST ENTRY.
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surfaces / setup not up to codeOfficial wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & UsedInspector note: OBSERVED ALUMINUM FOIL BEING USED AS A LINER ON THE BOTTOM SHELF OF COOKING EQUIPMENT IN THE PREP AREA. INSTRUCTED TO REMOVE ALUMINUM FOIL SO THAT SURFACES ARE SMOOTH AND EASILY CLEANABLE.
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Warewashing Facilities: Installed, Maintained & Used; Test StripsInspector note: OBSERVED HOT WATER AT THE THREE COMPARTMENT SINK MEASURING AT 72F. INSTRUCTED MANAGEMENT TO PROVIDE HOT WATER AT A MINIMUM OF 110F AT THE THREE COMPARTMENT SINK AND MAINTAIN. MANAGEMENT RESTORED WATER HEATER TO A HIGHER TEMPERATURE. MINIMUM HOT WATER TEMPERATURE MEASURED UP TO 120.4F BY THE END OF INSPECTION. PRIORITY VIOLATION, 7-38-025. CITATION ISSUED.
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floors, walls, or ceilings grimyOfficial wording: Physical Facilities Installed, Maintained & CleanInspector note: OBSERVED WET MOP NOT IN USE STORED IN THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT THAT MOPS MUST BE HANGED TO ALLOW TO DRY WHEN NOT IN USE.
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All Food Employees Have Food Handler TrainingInspector note: UNABLE TO LOCATE AND VERIFY FOOD HANDLER CERTIFICATES FOR ALL FOOD EMPLOYEES DURING INSPECTION. FOOD EMPLOYEES THAT ARE NOT CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST COMPLETE BASIC FOOD HANDLER TRAINING AND KEEP CERTIFICATES ON SITE FOR REVIEW.
What changed since the previous inspection?
Compared with Pass on March 21, 2025: 10 findings appeared for the first time.
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About this record
This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.
Source: Chicago Data Portal.