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Oodles Of Of Noodles

August 23, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings11
critical findings3

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: Adequate and convenient hand washing facilities shall be provided for all employees. BOTH EXPOSED HAND SINK (REAR PREP AND BEHIND SUSHI BAR)IN BOTH PREP AREA NOT ACCESSIBLE.EXPOSED HAND SINK IN REAR PREP HAD INSIDE THE SINK LARGE FOOD CONTAINER WITH LIQUID AND DIRTY TOWEL INSIDE THE CONTAINER,NEXT TO IT WAS A EMPTY CAN AND FOOD STRAINER,IN FRONT OF THE SINK WAS PLASTIC CONTAINERS, AND INSIDE THE EXPOSED HAND SINK IN SUSHI BAR WAS A FOOD STRAINER,UNABLE TO WASH HANDS. OBSERVED EMPLOYEE WASHED HANDS AT 3 COMPARTMENT SINK.EXPOSED HAND SINK MUST BE AVAILABLE AT ALL TIMES FOR PROPER HAND WASHING.CRITICAL VIOLATION:7-38-030 HOOOO62668-12
code 12Priority
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.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:MIXED CREAM CHEESE FOR CRAB RANGOON AT TEMP OF 51.7F TO 57F,STORED IN REACH IN COOLER; COOKED CHICKEN ,BEEF AND DICED PORK AT TEMP OF 55.3F-51.6F AND 59F,ALL THREE FOOD PRODUCTS WERE STORED IN COLD UNIT.COOLER AND COLD UNIT MAINTAIN TEMP OF 40.7F AND 41.4F. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED POUND 20 VALUE 80.CRITICAL VIOLATION:7-38-005(a) HOOOO62667-11
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. NO SANITIZING SOLUTION USED AT THREE COMPARTMENT SINK.OBSERVED EMPLOYEE WASHING AND RINSING MULTI USE UTENSILS(FOOD CONTAINERS,PLATES,FORKS SPOON ETC)WITHOUT USING SANITIZER.PERSONALLY SET UP SINK (WASH, RINSE AND SANITIZE),100 PPM.CRITICAL VIOLATION:7-38-030 HOOOO62667-11
code 8Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED DURING PREPARATION AND STORAGE.OBSERVED THE COOK COOKING CRAB RANGOONS AND STORED THEM INSIDE EMPTY DIRTY EGG BOXES TO REMOVE EXCESS OIL.ALSO FOUND FOOD STORED ON TOP PREP TABLE NEXT TO REAR BACK DOOR ,STACKED ON TOP EACH OTHER,AND SCREEN DOOR BROKEN (MESH IS BROKEN FROM SCREEN FRAME DOOR, HOUSE FLIES ON PREMISES.FOOD INSIDE THE EMPTY EGG BOXES WERE DISCARDED ,OTHER FOOD WERE COVERED.SERIOUS VIOLATION:7-38-005(a) HOOOO62668-12
code 16
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OBSERVED BOTH WASTE OIL CONTAINERS, OUTSIDE GARBAGE AREA DIRTY,BOTH LIDS ARE COVERED WITH LAYER OF GREASE BUILD-UP, PAPERS AND CIGARETTE BUTTS, INSTRUCTED TO CLEAN BOTH LIDS TO MINIMIZED INSECTS ACTIVITIES.SERIOUS VIOLATION:7-38-020 HOOOO62669-13
code 19
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. KEEP ALL UTENSILS CLEAN AND WITH AN HANDLES TO PICK-UP DRY AND COOKED FOOD,IN PREP AREA.
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.SCREEN DOOR IN REAR EXIT AREA IN POOR REPAIR,SCREEN BROKEN AND SCREEN DOOR NOT TIGHT FITTED TO FRAME DOOR.INSTRUCTED TO PROPERLY REPAIR SCREEN MESH AND SCREEN DOOR MUST BE TIGHT FITTED TO FRAME DOOR.OBSERVED PARTIALLY CLOSED OPENING FROM THE NORTH WALL (EMPTY SPACE,WITH DEBRIS IN IT)MUST PROVIDE WALL TO SEPARATE THE TWO 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. DETAIL CLEAN THE FOLLOWING:CAN OPENER(EXCESS RUST AND ALUMINUM SHAVING ENCRUSTED WIT FOOD); INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,(GREASE BUILD UP),INCLUDED DEEP FRYER.HOOD AND FILTERS ALSO PIPE BEHIND COOKING EQUPMENT.KEEP COOLERS RACK CLEAN (FOOD DEBRIS).ALL SHELVES IN PREP AREA MUST BE CLEANED, FREE FROM DUST AND GREASE .
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. REPLACE BROKEN AND MISSING FLOOR TILES IN FRONT OF MOP SINK,THREE COMPARTMENT SINK AND THROUGHOUT THE PREMISES,INCLUDED AROUND WATER TANK.CLEAN FLOOR BEHIND AND UNDER THE COOKING EQUIPMENTS.CLEAN FLOOR IN REAR OUTSIDE STORAGE AREA,BEHIND TWO CHEST FREEZERS(PAPERS AND FOOD DEBRIS).REPLACE MISSING FLOOR TILES UNDER THE ICE MACHINE.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned.OBSERVED WALLS IN KITCHEN BROWN IN COLOR DUE TO FOOD SMOKE,AND EXCESS DUST BUILD FROM VENTILATION.REPLACE ALL CEILING TILES IN KITCHEN AREA, DUE TO EXCESS WATER STAINS, DIRTY,AND NOT PROPERLY INSTALLED TO CEILING.
code 35
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees shall be required to use effective hair restraints to confine hair.ANYONE ENTERING THE PREP AREA(KITCHEN), MUST WEAR HAIR RESTRAINT.
code 42

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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.