Noodle Zone

March 28, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings9
critical findings1

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less.//OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPS (COOKED CHICKEN,RAW EGGES,EGG ROLLES IN COOLER TEMPED BETWEEN 46.5F-51.0F)MGMT VOLUNTEERED TO PROPERLY DISCARD FOOD ITEMS $175.00/3DOZ.,15LBS
code 3Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.//DOORS NOT RODENT & INSECT PROOF,FRONT DOOR MESURED AT 1/4" GAP AT BOTTOM OF DOOR/OBSERVED 25-35 MICE DROPPINGS ON FLOOR IN CLOSET FOR FURNACE,NEED DETAIL CLEANING & SANITIZE AREA.
code 18
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES,DATES,TIME ON FOOD ITEMS IN STORAGE.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//INSTRUCTED MGMT TO PROPERLY STORE ALL CLEAN MULTI-USE UTENSILS IN KITCHEN AREA./MUST INVERT ALL PLATES,POTS & PANS IN STORAGE.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//INSTRUCTED MGMT TO INSTALL SPLASH GUARD BETWEEN COUNTER & EXPOSED HAND BOWL BEHIND SUSHI BAR,SERVICE BAR IN FRONT COUNTER FOR GLASSES STORED & EXPOSED HAND BOWL,MOP SINK & PREP TABLE REAR AREA AT 5423 N CLARK./MUST REMOVE ALL RUSTY SHELVES & FRAMES IN REAR STORAGE AREA,KITCHEN AREA/MUST REPLACE ALL STAIN & BADLY PITTED CUTTING BOARDS IN PREP AREA
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN COOLERS,DRY STORAGE,UNDER HOOD OVER COOKING RANGE,INTERIOR,& EZTERIOR ONF ALL EQUIPMENT NEED DETAIL CLEANING.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORES UNDER AROUND STOCK & EQUIPMENT NEED CLEANING ON 1ST FLOOR & BASEMENT AREA,MUST STORE ALL STOCK 6" OFF FLOOR WHEN INSTORAGE/MUST REMOVE ALL MILK CRATES OFF PREMISES USED FOR STORAGE OF STOCK
code 34
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.//MUST REATTACHED DRAIN LINE FROM DIPPER WELL NEED AIR GAP ALSO ON DRAIN LINE FROM DIPPER WELL./BASE OF FAUCET ON 3COMP. SINK LEAKING WATER.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.//INSTRUCTED MGMT TO REMOVE ALL UNNECESSARY ARTICLES OFF PREMISES/CLUTTER IN BASEMENT CABINET
code 41

What changed since the previous inspection?

Compared with Pass w/ Conditions on December 1, 2010: 7 findings appeared for the first time. 2 findings recurred. 2 previous findings did not recur.

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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.