SPOON THAI in CHICAGO, IL Failed Its Health Inspection on 04/10/23

CHICAGO, IL - Health inspectors documented violations at SPOON THAI during a routine inspection conducted on 04/10/2023.

Situated at 4608 N WESTERN AVE, the establishment is part of Lincoln Square's active food service sector. The Lincoln Square area undergoes regular health inspections as part of the city's comprehensive food safety monitoring program.

The inspection identified 6 distinct violations requiring correction. Each violation has established correction procedures that must be followed to achieve compliance.

The first violation related to thermal management. Inspectors documented: Proper Cold Holding Temperatures - Comments: Observed Various Tcs Foods Held at Inadequate Temperatures Ranging From 44f-50f. Food Voluntarily Discarded By Owner. Basil Egg Roll $40 2lbs, Shumai $40 10lbs, Tofu $3 1 Lb, Soup $15 1/2 Gallon, Pot Sticker $20 2lbs, Brown Rice $6 3lbs. Instructed Manager to Ensure All Cold Food Is Held at a Temperature of 41 F and Below. Corrected on Site. Priority Violation. Citation Issued 7-38-005. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks.

The second violation concerned food safety requirements. Inspectors documented: Proper Cooling Methods Used. Violations of health codes can increase the risk of foodborne illness.

The third violation concerned thermal management. Inspectors documented: Adequate Equipment for Temperature Control - Comments: Observed Cooler with an Inadequate Temperature of 46f. Food Being Held in Cooler Discarded. Cooler Has Been Tagged. Instructed Manager to Ensure All Coolers Hold an Internal Air Temperature of 41 F and Below. Priority Violation.7-38-005 Citation Issued.. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Time-temperature abuse allows harmful bacteria to multiply to levels that can cause illness.

The fourth violation regarded food storage. Inspectors documented: Food Properly Labeled. Chemical contamination from improper storage can cause acute poisoning.

The fifth violation involved supervisory requirements. Inspectors documented: Original Container - Comments: Observed Various Condiments in Grill Area with No Labels. Instructed Manager to Label All Food and Condiments with Common Name and Discard By Date.. The FDA Food Code mandates that at least one employee with supervisory responsibility be a certified food protection manager to ensure active managerial control. For more information, see FDA certified food protection manager requirements. Lack of knowledge about allergen management can result in allergic reactions.

The sixth violation concerned food safety requirements. Inspectors documented: Contamination Prevented During Food Prep. Health code violations require correction to maintain safe operating conditions.

Health code violations require prompt correction to maintain operating permits. The health department typically conducts re-inspections to verify that identified issues have been properly addressed.

This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 04/10/2023 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.