✓!

The Noodle Vietnamese Cuisine

January 13, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings11
critical findings1

← Back to the current restaurant page

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. FOUND 30LBS OF COOKED BARBEQUE RIBS INSIDE REFRIGERTOR AT IMPROPER TEMPERATURES BETWEEN 49.1-50.7F. MANAGER STATES SAID ITEMS WERE COOKED ON 1/12/10. INSTRUCTED TO PROPERLY COOL HOT POTENTIALLY HAZARDOUS FOODS FROM 140F TO 70F IN TWO HOURS AND 70F TO 40F IN FOUR HOURS. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS, APPROXIMATE VALUE $120.00. CRITICAL 7-38-005 (A) ISSUED.
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATES POSTED ON SITE WHILE POTENTIALLY HAZARDOUS FOODS BEING HANDLED, SERVED, AND PREPARED. INSTRUCTED TO POST VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATES IN THAT PART OF THE RETAIL FOOD ESTABLISHMENT TO WHICH THE PUBLIC HAS ACCESS. SERIOUS 7-38-012 ISSUED.
code 21
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. INSTRUCTED TO LABEL INDIVIDUAL PACKAGED FROZEN FOOD ITEMS AND PREPARED FOOD ITEMS IN FREEZERS AND REFRIGERATORS. INSTRUCTED TO LABEL SPICE CONTAINERS.
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 TO INVERT MULTI-USE UTENSILS AND STORE IN CLEAN, DESIGNATED AREA TO PREVENT CONTAMINATION.
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 TO DEFROST UPRIGHT FREEZER. INSTRUCTED TO PAINT RUSTY RACKS AND GREASE TRAP AT THREE COMPARTMENT SINK. INSTRUCTED TO REPLACE STAINED, WORN CUTTING BOARDS AT KITCHEN. INSTRUCTED TO RELOCATE COFFEE GRINDER AWAY FROM FRONT HAND WASH SINK.
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. INSTRUCTED TO CLEAN AND SANITIZE THE FOLLOWING: VENT COVERS AT DINING AREA, TOILET ROOMS, INSIDE REFRIGERATION UNITS, INTERIOR OF REFRIGERATORS, UPRIGHT FREEZER, GASKETS AT FRONT REFRIGERATOR, INTERIOR OF DEEP FRYERS, UNDER, AROUND COOKING EQUIPMENT, WALLS AT FRONT AND AROUND COOKING AREA, DIRTY DISHES CART, WALL BASE UNDER THREE COMPARTMENT SINK, SHELVES THROUGH OUT.
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. INSTRUCTED TO REPLACE CRACKED FLOOR TILES AT COOKING AREA.
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. INSTRUCTED TO REPLACE STAINED CEILING PANELS AT DINING AREA, MAIN KITCHEN, TOILET ROOM, AND REAR STORAGE ROOM. INSTRUCTED TO REPAIR WALL SECTION AT COFFEE PREP AREA. INSTRUCTED TO SEAL OPENINGS AT CEILING AROUND PIPING ABOVE WATER HEATER.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO CLEAN LIGHT SHIELDS AT KITCHEN AND PROVIDE LIGHT SHIELDS WITH END CAPS ABOVE THREE COMPARTMENT SINK.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: 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. INSTRUCTED TO PROVIDE VENTILATION FOR ALL EQUIPMENT AND OR REMOVE. INSTRUCTED TO PROPERLY DRAIN ICE BIN TO FLOOR DRAIN AND PROVIDE SELF DRAINING ICE BIN FOR CRUSHED ICE.
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 TO ORGANIZE CLUTTER IN STOCK ROOM AND REMOVE UNUSED ITEMS TO PREVENT PEST HARBORAGE.
code 41

Browse this restaurant's inspections

More restaurants in Armour Square

See every restaurant in Armour Square →

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.