Grande Noodles

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

FOUND SMALL SUSHI COOLER WITH BROKEN GLASS DOOR.(MUST REPAIR)

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

FOUND HOOD EXHAUST NOT CLEAN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

FOUND DRY STORAGE AREAS NOT ORGANIZED.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NO SOAP PROVIDED AT EXPOSED HAND SINK IN PREP AREA. AFTER SEARCHING FOR SOAP I PERSONALLY PROVIDED DISH SOAP AT SAID SINK. DIRTY PLASTIC BOTTLES WERE STORED INSIDE THE EXPOSED HAND SINK. REMOVED BOTTLES AND INFORMATION GIVEN ON HAND WASHING. CRI...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

OBSERVED A GARDEN HOSE ATTACHED AT WALL FAUCET LOCATED UNDER THE DRAINBOARD OF THREE COMPARTMENT SINK,HALF OF THE HOSE WAS INSIDE THE THIRD COMPARTMENT SINK. NO BACK FLOW PREVENTER DEVICE PROVIDED AT SAID FAUCET.HOSE REMOVED AND INSTRUCTED TO PROVIDE...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

DIRTY CARD BOARDS ARE USED AS LINERS ON TOP THE SHELVES BY THE COOKING EQUIPMENT,INSTRUCTED TO REMOVE. SURFACE MUST BE SMOOTH ,CLEANABLE AND NON-ABSORBENT MATERIAL

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED CLEAN CUTTING BOARD STORED ON FLOOR BETWEEN THE CHEST FREEZER AND ICE MACHINE,INSTRUCTED TO REMOVE IT WASH,RINSE AND SANITIZE, THAN STORE IT ON RAISED RACK

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

GREASE ON HOOD AND FILTERS ABOVE COOKING EQUIPMENTS,ALSO INTERIOR AND EXTERIOR OF COOKING EQUIPMENT WITH DEBRIS AND GREASE, INCLUDED INTERIOR OF DEEP FRYER.NEED TO CLEAN AND MAINTAIN. INTERIOR OF ICE MACHINE HAS A BEGINNING OF PINK MINERAL BUILD-UP ...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

GREASE BUILD-UP UNDER AND AROUND COOKING EQUIPMENT DEEP FRYER, UNDER THE TREE COMPARTMENT SINK AND AROUND THE GREASE TRAP,INSTRUCTED TO SCRAPE ACCUMULATE GREASE AND FOOD DEBRIS OFF AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CAULK BETWEEN THE WALL AND THREE COMPARTMENT SINK IS BROKEN ALSO BLACK SLIME SUBSTANCE ON IT,INSTRUCTED TO REMOVE, CLEAN AND RE-APPLY CAULKING.REMOVE DIRTY CAULKING AROUND THE EXPOSED HAND SINK IN SUSHI AREA AND RE-APPLY

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

LIGHT BULB ABOVE THE SUSHI BAR COUNTER NOT SHIELD, INSTRUCTED TO PROVIDE SHIELD.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

FAUCET AT THREE COMPARTMENT SINK WITH THREAD,INSTRUCTED TO PROVIDE UN THREAD FAUCET FOR THE SAID SINK. NO DRAIN STOPPERS PROVIDED AT THREE COMPARTMENT SINK,INSTRUCTED TO PROVIDE.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

EMPLOYEE NOT WEARING HAIR RESTRAINT IN PREP AREA.INSTRUCTED HAIR RESTRAINT MUST BE WORN AT ALL TIME IN PREP AREA.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

MUSTPROVIDE DATES PREPARED FOOD IN COLLERS AND FREEZERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

MUST INVERT ALL CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ITEMS ON SHELVES AND COUNTERS THROUGHOUT FACILITY AT ALL TIMES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

INSTRUCTED TO RESURFACE CUTTING BOARD ON PREP CHEF COOLER IN KITCHEN TO REMOVE STAINS AND DEEP KNIFE CUTS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN STAINS ON EXPOSE SINKS IN KITCHEN AN AT SUSHI BAR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST DETAIL CLEAN FLOORS IN BASEMENT TO REMOVE HEAVY STAINS,AND MAINTAIN DRY AT UTILITY SINK AREA AT REAR DUE TO LEAKAGE

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

MUST REPAIR DAMAGED SELF CLOSING DEVICE ON RESTROOM DOOR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST REMOVE SEVERE SEWER ODOR IN DINING COMING FROM BASEMENT. REPAIR FAUCET JOINT ON 3 COMP.SINK IN KITCHEN DRIPPING WATER, AND PIPE UNDER UTILITY SINK IN THE BASEMENT LEAKING WATER ON FLOOR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETER INSIDE ALL COOLERS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL FOOD HANDLERS MUST HAVE HAIR RESTRAIN ON.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND READY TO EAT FOODS SERVING ICE INSIDE ICE MACHINE NOT PROTECTED FROM POSSIBLE CONTAMINATION DURING STORAGE AND SERVIC...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers. MUST PROVIDE DATES ON PREPARED FOOD IN COOLERS AND FREEZERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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. MUST INVERT ALL CLEAN MULTI-USE UTENSILS AND SIN...

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. INSTRUCTED TO RESURFACE CUTTING BOARD ON PREP CHEF COOLER IN KITCHEN TO REMOVE STAINS AND DEEP KNIFE CUTS.

FOOD 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. CLEAN STAINS ON EXPOSE SINK IN KITCHEN AND AT SUSHI BAR.

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. MUST DETAIL CLEAN FLOORS IN BASEMENT TO REMOVE HEAVY STAINS,AND MAINTAIN DRY AT UTILITY SINK AREA AT REAR DUE TO LEAKAGE.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST REPAIR DAMAGED SELF CLOSING DEVICE ON RESTROOM DOOR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units MUST PROVIDE THERMOMETER INSIDE ALL COOLERS .

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair. ALL FOOD HANDLERS MUST HAVE HAIR RESTRAINT ON .

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked ani...

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. non food contact surfaces of caulking by 3 compartment sink shall be repair/replaced.

FOOD 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. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving, ...

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. damaged floor tiles in kitchen prep area shall be repair, floors in bsmt. storage areas need cleaning.

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. Use dustless cleaning methods. walls that had peeling paint in prep area, bsmt. storage areas shall be repair.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be prov...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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 co...