Cooked?✓!
Chang Noodle And Chinese
September 5, 2018 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings9
- critical findings3
Failed findings
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certified manager paperwork missingcriticalOfficial wording: City Of Chicago Food Service Sanitation CertificateInspector note: 2-102.12 NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON PREMISES WHILE TCS FOODS (CHICKEN, SHRIMP, ETC.) ARE PREPARED. INSTRUCTED MANAGER MUST HAVE A CITY OF CHICAGO CERTIFIED FOOD MANAGER ON PREMISES WHILE TCS FOODS ARE PREPARED. PRIORITY FOUNDATION 7-38-012.
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sick-employee policy not followedcriticalOfficial wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And ReportingInspector note: 2-102.14(A) NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST HAVE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-012(A).
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staff working while sickcriticalOfficial wording: Procedures For Responding To Vomiting And Diarrheal EventsInspector note: 2-501.11 NO VOMIT OR DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE WITH BIOHAZARD CLEAN-UP KIT ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
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cold food not cold enoughOfficial wording: Proper Cold Holding TemperaturesInspector note: 3-501.16(A) FOUND THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS HELD AT IMPROPER TEMPERATURE-PAN FRIED CORN,PORK AND SHIRIMP CAKE AT 57.7 F, PAN FRIED POT STICKER AT 57.7 F, FRIED POT STICKER AT 53.3 F, PORK CHIVES DUMPLING AT 53.3 F, SHREDDED TARO CAKE AT 57.0 F, EGG ROLLS AT 57.7 F, SHRIMP ROLLS AT 53.3 F AND FRIED TARO ROLLS AT 57.7 F, PORK AT 57.7 F, SHRIMP AT 57.7 F AND BBQ PORK AT 57.7 F. INSTRUCTED MANAGER ALL TIME/TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. ALL SAID OUT OF TEMPERATURE TCS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. PRIORITY 7-38-005.
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food not cooled down rightOfficial wording: Proper Date Marking And DispositionInspector note: 3-501.17(D) INSTRUCTED MANAGER MUST PROVIDE SELL BY DATE/SHELF LIFE OF FOODS LABELED INSIDE COOLERS. PRIORITY FOUNDATION 7-38-005.
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food prep surfaces dirtyOfficial wording: Proper Cooling Methods Used; Adequate Equipment For Temperature ControlInspector note: 4-301.11 2-DOOR PREP COOLER NOT MAINTAINED, AMBIENT AIR TEMPERAUTURE AT 50 F, FOUND SHRIMP, PORK, ETC. INSIDE SAID COOLER. INSTRUCTED MANAGER MUST REPAIR 2-DOOR COOLER, AMBIENT AIR TEMPERATURE MUST BE 41.0 F OR BELOW. PRIORITY 7-38-005.
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plumbing acting upOfficial wording: Non-Food/Food Contact Surfaces CleanInspector note: 4-602.13 THE FOLLOWING NOT CLEAN- OBSERVED FOOD BUILD UP INSIDE PREP AREA COOLERS DOOR RUBBER GASKETS, FOOD BUILD UP ON PREP AREA SHELVES ALONG COOKLINE ALSO OBSERVED ACCUMULATED FOOD DEBRIS/GRIME BUILD UP ON PREP AREA HANDWASH BOWLS AROUND HANDLES. MUST CLEAN AND MAINTAIN EQUIPMENT.
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floors, walls, or ceilings grimyOfficial wording: Physical Facilities Installed, Maintained & CleanInspector note: 6-501.12 OBSERVED ACCUMULATED DUST BUILD UP ON PREP AREA CEILING TILES AND MISSING CEILING LIGHT COVER ABOVE PREP AREA. MUST CLEAN CEILING TILES AND PROVIDE LIGHT COVER.
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allergen training missingOfficial wording: Allergen Training As RequiredInspector note: PA 100-0367 NO ALLERGEN CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE ALLERGEN TRAINING CERTIFICATES ON PREMISES.
What changed since the previous inspection?
Compared with Pass on June 20, 2017: 9 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.