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Paul's Noodle Shop

November 5, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings6
critical findings1

Failed findings

handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: HIGH TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING. FINAL RINSE TEMPERATURE 0F 147F to 168F,AFTER 6 ATTEMPT. MUST REACH 180F TO PROPERLY SANITIZING.TAGGED UNIT AND INSTRUCTED TO WASH,RINSE AND SANITIZE AT 2-THREE COMPARTMENT SINK IN BASEMENT PREP AREA.PRESENTLY DISH MACHINE IS IN USE.ALSO OBSERVED EMPLOYEES WASHING,RINSING AND RE-USING WASHED MULTI USED UTENSILS:USED CUTTING BOARD,KNIFE,PANS ETC.THREE COMPARTMENT NOT SET UP.MANAGER SET-UP THREE COMPARTMENT SINK:WASH,RINSE AND SANITIZE,100ppm. CRITICAL VIOLATION 7-38-030.
code 8Priority
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: OBSERVED 40 RAT DROPPINGS ON BOTH FIRST FLOOR PREP AREAS. ALSO RAT DROPPINGS AT NORTH PREP AREA ON TOP THE SHELF UNDER THE CHARCOAL GRILL .OUTER OPENINGS NOT PROTECTED: NORTH SIDE DOOR NOT COMPLETELY RODENT.INSECT PROOFED, SOUTH SIDE DOOR IN BASEMENT WITH 1" TO 2" GAP,ALSO A CRAWL SPACE ABOVE THE TWO PREP AREA NO DOOR PROVIDED,INSTRUCTED TO RODENT/INSECT PROOF ALL OPENINGS MENTIONED.MUST CLEAN AND SANITIZE RODENTS DROPPINGS. SERIOUS VIOLATION:7-38-020
code 18
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO PROOF OF VALID CITY SANITATION CERTIFICATE POSTED ON PREMISES,NOR A CERTIFIED FOOD MANAGER WHILE POTENTIALLY HAZARDOUS FOOD ARE PREPARED,HANDLED AND SERVED:CHICKEN,TOFU,BEEF ETC.A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD ARE PREPARED,HANDLED AND SERVED SERIOUS VIOLATION:7-38-012(A)
code 21
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MICROWAVE IN POOR REPAIR,SURFACE OF THE PAINT IS PEELING,ALSO IS BURNED. TWO BURNER STOVE NOT COMPLETELY UNDER THE VENTILATION/HOOD,INSTRUCTED TO PROVIDE VENTILATION OR REMOVE UNIT FROM PREMISES. OBSERVED THREAD FAUCET AT THREE COMPARTMENT SINK,INSTRUCTED TO PROVIDE UN THREAD FAUCET AT SAID SINK,BASEMENT AREA
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: GREASE BUILD-UP ON HOOD,FILTERS,ONE BURNER AT FIRST FLOOR PREP AREA GRILL,AND INSIDE THE DEEP FRYERS.INSTRUCTED TO CLEAN AND MAINTAIN
code 33
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: NO VENTILATION PROVIDED AT STAFF WASHROOM IN BASEMENT AREA,INSTRUCTED TO PROVIDE
code 38

What changed since the previous inspection?

Compared with Pass on January 6, 2015: 4 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.