Thai Avenue Restaurant

• resultPass w/ Conditions
• critical violations1
• last inspectedJune 4, 2015
• address4949-51 N Broadway, Chicago 60640

Is Thai Avenue Restaurant clean?

Thai Avenue Restaurant is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on June 4, 2015. Inspectors wrote up 1 critical violation — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at Thai Avenue Restaurant?

These are the violations recorded at the most recent inspection on June 4, 2015, in plain English, with the city's own wording underneath.

• ⚠️Refrigeration And Metal Stem Thermometers Provided And Conspicuous • INSTRUCTED TO CALIBRATE MEAT THERMOMETER OR REPLACE-- MAINTAIN.
  Refrigeration And Metal Stem Thermometers Provided And Conspicuous • INSTRUCTED TO CALIBRATE MEAT THERMOMETER OR REPLACE-- MAINTAIN.
• ❓food from a questionable sourcecritical
  Adequate Number, Convenient, Accessible, Designed, And Maintained • FOUND NO RUNNING WATER IN THE EXPOSED HAND SINK IN REAR KITCHEN WITHOUT SOAP AND PAPER TOWELS AT TIME OF INSPECTION. THE WATER LINE TO THE EXPOSED HAND SINK IN THE REAR KITCHEN NEAR THE DISHMACHINE WAS SHUT OFF. MANAGER OPENED THE WATER LINE AND PROVIDED HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND PROVIDED SOAP AND PAPER TOWELS DURING THE INSPECTION. CRITICAL VIOLATION 7-38-030
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • REPLACE OR RESURFACE RUSTED FOOD STORAGE SHELVES IN THE FRONT SMOOTHIE COOLER AND MAINTAIN.
  Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • REPLACE OR RESURFACE RUSTED FOOD STORAGE SHELVES IN THE FRONT SMOOTHIE COOLER AND MAINTAIN.
• 🧫food prep surfaces dirty
  Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • FOUND THE MICROWAVE AND LOWER COMPARTMENT OF THE DEEP FRYER SOILED WITH FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • OBSERVED A HOLE APPROXIMATELY 1 FOOT IN DIAMETER IN THE WALL NEAR THE FLOOR LOCATED BY THE REAR EXIT DOOR. INSTRUCTED TO REPAIR THE WALL TO PROVIDE A FLAT, SMOOTH, EASILY CLEANABLE SURFACE.
  Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • OBSERVED A HOLE APPROXIMATELY 1 FOOT IN DIAMETER IN THE WALL NEAR THE FLOOR LOCATED BY THE REAR EXIT DOOR. INSTRUCTED TO REPAIR THE WALL TO PROVIDE A FLAT, SMOOTH, EASILY CLEANABLE SURFACE.

When was Thai Avenue Restaurant last inspected?

Thai Avenue Restaurant has 7 inspections on record going back to February 9, 2012.

Thai Avenue Restaurant vs Uptown

Uptown runs 62% clean across 725 tracked restaurants — 446 clean, 137 mid, 137 cooked.

Against the 725 spots Cooked tracks in Uptown, this one comes out cleaner than 26% of them.

Other spots in Uptown

• ✓ Asha Food International Inc
  clean · November 30, 2012
• ? J & J Fish
  cooked · February 21, 2012
• ? San Miguel Bakery, Inc
  cooked · December 10, 2013
• ? 7-Eleven
  cooked · April 18, 2013
• ? Gold Coast Dogs
  cooked · February 7, 2014
• ✓ Chinese Lantern
  clean · April 19, 2013

See every restaurant inspection in Uptown →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated June 4, 2015. Inspection results describe one moment in a kitchen's life, not a permanent verdict.