Thai Classic Restaurant

• resultPass w/ Conditions
• critical violations2
• last inspectedMay 17, 2011
• address3332 N Clark St, Chicago 60657

Is Thai Classic Restaurant clean?

Thai Classic Restaurant is currently listed as closed by Chicago Department of Public Health, as of its inspection on May 17, 2011. A closure means inspectors found conditions serious enough to stop service — it is not the same as a restaurant choosing to shut down, and the listing can change once the problems are fixed and re-inspected.

What did inspectors find at Thai Classic Restaurant?

These are the violations recorded at the most recent inspection on May 17, 2011, in plain English, with the city's own wording underneath.

• 🤒sick-employee policy not followedcritical
  Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED CHICKEN AT TEMP OF 51.9F;COOKED RICE AT TEMP OF 45.6F.BOTH PRODUCTS WERE STORED IN WALK-IN COOLER(AIR TEMP OF UNIT 40.2F).NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED FOR THOSE PRODUCTS,OR ANY OTHER COOKED FOOD.FOOD DISCARDED AND DENATURED.POUND 6, VALUE 10. A TIME AND TEMPERATURE LOG,ALSO COOLING PROCESS LOG GIVEN AND EXPLAINED. CRITICAL VIOLATION:7-38-005(A) H000072175-15
• 🧼hand hygiene slippingcritical
  Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods. • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES.OBSERVED FOOD HANDLERS HANDLING READY TO EAT FOOD,TOUCHING NON-FOOD CONTACT SURFACE SUCH AS KITCHEN EQUIPMENT,WIPING FACE WITH THEIR HANDS,ADJUSTING THEIR HAT,ETC.THEN GOING BACK TOUCHING FOOD, WITHOUT WASHING HANDS,JUST PUT-ON FOOD GLOVES.INSTRUCTED TO WASH HANDS PRIOR TO PUT-ON FOOD GLOVES,TO MINIMIZE SOURCE OF CONTAMINATION. CRITICAL VIOLATION:7-38-010(A) H000072175-15
• ⚠️Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • All food not stored in the original container shall be stored in properly labeled containers. FOOD THAT ARE NOT STORED IN ORIGINAL CONTAINERS MUST BE LABELED.ALSO LABEL AND DATE COOKED FOOD.DO NOT USE BROKEN PLASTIC CONTAINERS TO STORE FOOD,USE ONLY FOOD CONTAINER WITH LIDS.
  Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • All food not stored in the original container shall be stored in properly labeled containers. FOOD THAT ARE NOT STORED IN ORIGINAL CONTAINERS MUST BE LABELED.ALSO LABEL AND DATE COOKED FOOD.DO NOT USE BROKEN PLASTIC CONTAINERS TO STORE FOOD,USE ONLY FOOD CONTAINER WITH LIDS.
• ⚠️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. REMOVE ALL ALUMINUM FOIL FROM SHELF,INTERIOR OF DEEP FRYER,AND FROM BOTH GREASE CONTAINERS, UNDER 2 & 3 COMPARTMENT SINK.SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL.MUST REPAINT BOTH GREASE BOXES FROM UNDER THE 2 & 3 COMPARTMENT SINK,(EXCESS RUST.
  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. REMOVE ALL ALUMINUM FOIL FROM SHELF,INTERIOR OF DEEP FRYER,AND FROM BOTH GREASE CONTAINERS, UNDER 2 & 3 COMPARTMENT SINK.SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL.MUST REPAINT BOTH GREASE BOXES FROM UNDER THE 2 & 3 COMPARTMENT SINK,(EXCESS RUST.
• 🧫food prep surfaces dirty
  Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN AND MAINTAIN THE FOLLOWING:PIPE BEHIND COOKING EQUIPMENT(GREASE BUILD-UP, METAL SHELVES IN WALK-IN COOLER(ENCRUSTED FOOD)THROUGHOUT.EXTERIOR OF COOKING EQUIPMENT(GREASE BUILD-UP).RUBBER GASKET IN ALL COOLERS HAVING A BUILD-UP OF FOOD DEBRIS.CLEAN HOOD GREASE IS DANGLING FROM HOOD FRAME.
• ⚠️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. DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES,SPECIALLY UNDER, BEHIND AND AROUND COOKING EQUIPMENT(GREASE BUILD-UP), ALSO ALONG BASEBOARD WALLS AND CORNER(FOOD DEBRIS).
  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. DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES,SPECIALLY UNDER, BEHIND AND AROUND COOKING EQUIPMENT(GREASE BUILD-UP), ALSO ALONG BASEBOARD WALLS AND CORNER(FOOD DEBRIS).
• 🪳pests in the house
  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. REPAIR LEAKING PIPE UNDER THE EXPOSED HAND SINK, IN KITCHEN.UNTHREAD FAUCET IS NEEDED AT 3 COMPARTMENT SINK.

When was Thai Classic Restaurant last inspected?

Thai Classic Restaurant has 3 inspections on record going back to August 23, 2010.

Thai Classic Restaurant vs Lake View

Lake View runs 68% clean across 2,211 tracked restaurants — 1,492 clean, 440 mid, 272 cooked.

Against the 2,211 spots Cooked tracks in Lake View, this one comes out cleaner than 0% of them.

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See every restaurant inspection in Lake View →

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 May 17, 2011. Inspection results describe one moment in a kitchen's life, not a permanent verdict.