食品安全报告：Madame Puffs And Thai Bistro, 4825 N Western Ave, Chicago, Il, USA。

Chicago, 60625 Illinois, United States

Report date: Mar 27, 2026
1. Person in charge present, demonstrates knowledge, and performs duties
- comments: 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.

2. City of chicago food service sanitation certificate
- comments: 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.

10. Adequate handwashing sinks properly supplied and accessible
- comments: 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).

10. Adequate handwashing sinks properly supplied and accessible
- comments: 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.

33. Proper cooling methods used; adequate equipment for temperature control
- comments: 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.

35. Approved thawing methods used
- comments: 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.

38. Insects, rodents, & animals not present
- comments: 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.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: 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.

48. Warewashing facilities: installed, maintained & used; test strips
- comments: 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.

55. Physical facilities installed, maintained & clean
- comments: 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.

57. All food employees have food handler training
- comments: 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.

Source: chicago.gov