Cooked?
Oodles Of Of Noodles
- resultPass w/ Conditions
- critical violations2
- last inspectedFebruary 6, 2012
- address2540 N Clark St, Chicago 60614
Is Oodles Of Of Noodles clean?
Oodles Of Of Noodles is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on February 6, 2012. Inspectors wrote up 2 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.
What did inspectors find at Oodles Of Of Noodles?
These are the violations recorded at the most recent inspection on February 6, 2012, in plain English, with the city's own wording underneath.
- 🤒sick-employee policy not followedcriticalPotentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED SHELL EGGS AT 48F, RAW CHICKEN AT 50F, COOKED SHRIMP AT 44F, COOKED TOFU AT 48F, COOKED CHICKEN AT 49-52F, RAW SHRIMP AT 48F, COOKED BEEF AT 43F. MANAGEMENT VOLUNTARILY DISCARDED 30# OF FOOD WORTH $80. CRITICAL VIOLATION 7-38-005A.
- 🚿water/temperature at the sink offcriticalWater Source: Safe, Hot & Cold Under City Pressure • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. INADEQUATE SUPPLY OF HOT WATER AVAILABLE AT THE 3 COMPARTMENT SINK AT THE TIME OF THE INSPECTION. HOT WATER TEMPERATURE WAS AT 70F AND GRADUALLY ROSE TO 110F DURING THE INSPECTION. MANAGEMENT INSTRUCTED THAT AN ADEQUATE SUPPLY OF HOT WATER ABOVE 110F MUST BE AVAILABLE AT ALL TIMES TO PROPERLY WASH DISHES. CRITICAL VIOLATION 7-38-030.
- 🧽surfaces not properly sanitizedFood Protected During Storage, Preparation, Display, Service And Transportation • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE. OBSERVED COOKED CRAB RANGOON STORED IN A DIRTY CARDBOARD BOX AND UNCOVERED INSIDE OF THE CHEST FREEZER. MANAGEMENT DISCARDED THE FOOD AND WAS INSTRUCTED TO USE FOOD GRADE CONTAINERS ONLY AND TO COVER THE FOOD DURING STORAGE. SERIOUS VIOLATION 7-38-005A.
- ⚠️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. OBSERVED EXPOSED INSULATION INSIDE OF THE DOORS TO THE CHEST FREEZERS LOCATED IN THE OUTDOOR WALK-IN COOLER USED FOR A STORAGE SPACE. MANAGEMENT INSTRUCTED TO REPAIR OR REPLACE THE FREEZERS. OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS INSIDE OF THE SAME FREEZERS. MUST USE FOOD GRADE STORAGE BAGS ONLY. REMOVE CARDBOARD FROM THE PREP AREA SHELVES AND PREP TABLES.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. OBSERVED EXPOSED INSULATION INSIDE OF THE DOORS TO THE CHEST FREEZERS LOCATED IN THE OUTDOOR WALK-IN COOLER USED FOR A STORAGE SPACE. MANAGEMENT INSTRUCTED TO REPAIR OR REPLACE THE FREEZERS. OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS INSIDE OF THE SAME FREEZERS. MUST USE FOOD GRADE STORAGE BAGS ONLY. REMOVE CARDBOARD FROM THE PREP AREA SHELVES AND PREP TABLES.
- 🧫food prep surfaces dirtyFood 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 THE EXTERIOR OF ALL COOKING EQUIPMENT, INTERIOR OF THE ICE MACHINE, INTERIOR OF ALL PREP COOLERS AND FREEZERS, PREP TABLES, STORAGE SHELVES THROUGHOUT.
- ⚠️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 THE FLOOR OF THE PREP AREAS, ESPECIALLY UNDER EQUIPMENT AND AROUND THE WALLS.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 THE FLOOR OF THE PREP AREAS, ESPECIALLY UNDER EQUIPMENT AND AROUND THE WALLS.
- ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • The walls and ceilings shall be in good repair and easily cleaned. OBSERVED A BUILDUP OF DUST AND GREASE ON THE WALLS, LIGHT SHIELDS AND CEILING TILES OF THE PREP AREA. MUST CLEAN THE WALLS AND CEILING TILES THROUGHOUT THE PREP AREA.Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • The walls and ceilings shall be in good repair and easily cleaned. OBSERVED A BUILDUP OF DUST AND GREASE ON THE WALLS, LIGHT SHIELDS AND CEILING TILES OF THE PREP AREA. MUST CLEAN THE WALLS AND CEILING TILES THROUGHOUT THE PREP AREA.
- 🧻grimy wiping clothsPremises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored • 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. REMOVE THE WOOD AND NON-USED EQUIPMENT FROM THE OUTSIDE AREA BEHIND THE BUILDING.
When was Oodles Of Of Noodles last inspected?
Oodles Of Of Noodles has 3 inspections on record going back to August 23, 2010.
| date | result | score |
|---|---|---|
| January 23, 2013 | closed by the city | |
| February 6, 2012 | Pass w/ Conditions | |
| August 23, 2010 | Pass w/ Conditions |
Oodles Of Of Noodles vs Lincoln Park
Lincoln Park runs 67% clean across 1,649 tracked restaurants — 1,089 clean, 360 mid, 187 cooked.
Against the 1,649 spots Cooked tracks in Lincoln Park, this one comes out cleaner than 14% of them.
Other spots in Lincoln Park
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 February 6, 2012. Inspection results describe one moment in a kitchen's life, not a permanent verdict.