Noodle Zone Inc

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

LABEL AND DATE ALL READY TO EAT /POTENTIALLY HAZARDOUS FOODS INISDE THE REACH IN COOLER. ALL DRY FOOD CONTAINERS NEEDS LABEL ALSO.

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

ALL CLEAN UTENSILS,POTS,PANS, FOOD CONTAINERS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT POSSIBLE CONTAMINATION AND DUST ACCUMULATION.

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

DEFROST ONE DOOR CHEST FREEZER IN THE BASEMENT AND 3 DOOR CHEST FREEZER IN THE FIRST FLOOR BY THE SUSHI STATION WITH HEAVY ICE BUILD-UP AND MAINTAIN.

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

CLEAN IN DETAIL FLOOR BEHIND AND UNDER THE STOVE,WOK AND DEEP FRYER WITH GREASE ACCUMULATED AND MAINTAIN.

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

PEELING PAINT ON THE WALLS IN THE DRY STORAGE ROOM. MUST SCRAPE PEELING PAINT AND RE PAINT WALLS. SEAL ALL GAP AROUND THE PIPE ON THE WALLS AND CEILING THRU-OUT THE KITCHEN PREP AREA AND STORAGE ROOM AND MAINTAIN. GREASE BUILD- UP ON THE HOOD ...

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

EMPLOYEES HELPING IN HANDLING FOOD IN THE PREP AREAS MUST WEAR HAIR RESTRAINT TO CONFINE THE HAIR.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE NEXT ROUTINE INSPECTION.

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

FOUND GROCERY BAGS USED TO STORE MEAT IN THE REFRIGERATOR AND TWO DOOR FREEZER. INSTRUCTED TO USE FOOD GRADE STORAGE BAGS TO PROPERLY STORE MEATS.

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

FOUND CARDBOARD BEING USED AS A LINER IN THE TWO-DOOR REFRIGERATOR. INSTRUCTED TO USE NON-ABSORBENT MATERIALS TO ALLOW FOR PROPER CLEANING.

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

OBSERVED GREASE BUILDUP ALONG THE SIDES OF COOKING EQUIPMENT, LOWER COMPARTMENT OF THE DEEP FRYERS, AND BEHIND THE COOKING EQUIPMENT ON THE STEEL SHEETING. INSTRUCTED TO REMOVE GREASE BUILDUP, DETAIL CLEAN, AND MAINTAIN REGULARLY. OBSERVED DUST AND F...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

FOUND WASHROOM AT SUSHI AREA NOT MAINTAINED.DUE TO A FIRE ON 5-21-14,FLOOR BROKEN,WALL BROKEN / MISSING AND WASH BOWL REMOVED.TAGGED WASHROOM"HELD FOR INSPECTION" DO NOT USE .INSTRUCTED TO USE WASHROOM AT OTHER SIDE OF THE DINING AREA. CRITICAL VIOL...

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

DEBRIS ON RUBBER GASKET INSIDE THE DISPLAY PREP COOLER UNDER THE SUSHI COOLER. PIPES THROUGHOUT THE KITCHEN WITH GREASE AND DUST BUILD-UP,NEED TO CLEAN AND MAINTAIN.

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

GREASE BUILD-UP AT INTERIOR AND EXTERIOR OF HOOD,GREASE IS DANGLING AT EDGE OF INTERIOR AND EXTERIOR OF THE HOOD.ALSO PIPE OF THE FIRE EXTINGUISHER. INSTRUCTED TO CLEAN AND MAINTAIN. FOOD DEBRIS ON SHELVES UNDER THE PREP TABLES AND SERVICE LINE,INSTR...

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

GREASE ON FLOOR UNDER THE COOKING EQUIPMENT NEED TO CLEAN AND MAINTAIN.

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

NO STOPPERS PROVIDE AT BOTH THREE COMPARTMENT SINKS,INSTRUCTED TO PROVIDE.

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

: GREASE BUILD-UP AT INTERIOR AND EXTERIOR OF HOOD,GREASE IS DANGLING AT EDGE OF INTERIOR AND EXTERIOR OF THE HOOD.ALSO PIPE OF THE FIRE EXTINGUISHER. INSTRUCTED TO CLEAN AND MAINTAIN. FOOD DEBRIS ON SHELVES UNDER THE PREP TABLES AND SERVICE LINE,INS...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:6 DOZEN OF FRESH EGGS AT TEMP OF 56.3F TO 65F; SLICED TOMATOES AT TEMP OF 53.4F; COOKED NODDLES AT TEMP OF 57.3F; STUFFING(SHRIMP AND RICE) AT TEMP OF 61.9F TO 62F, PARTIALLY COOKED BROCCOLI AT TEMP ...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 4-23-13,REPORT #1235746 #34- OBSERVED ACCUMULATED GREASE/FOOD BUILD UP ON FLOOR UNDER FRYERS. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR UNDER/AROUND FRYERS AND MAINTAIN STILL TODAY OBSERVED THE SAME VIOL...

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

OBSERVED CARDBOARDS USED FOR SHELF LINERS INSIDE COOLERS,FREEZERS AND ON SHELVES IN PREP AND STORAGE AREA,INSTRUCTED TO REMOVE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. BROKEN RUBBER GASKET INSIDE THE WEST DOOR OF THE REACH-IN CO...

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

GREASE BUILD-UP AT INTERIOR AND EXTERIOR OF HOOD,GREASE IS DANGLING AT EDGE OF INTERIOR AND EXTERIOR OF THE HOOD.ALSO PIPE OF THE FIRE EXTINGUISHER. INSTRUCTED TO CLEAN AND MAINTAIN. FOOD DEBRIS ON SHELVES UNDER THE PREP TABLES AND SERVICE LINE,INS...

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

VENT COVERS ON CEILING AND COVER FOR THE WALL AIR CONDITION WITH DUST BUILD-UP, INSTRUCTED TO CLEAN AND MAINTAIN

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

FAUCET NECK AT THREE COMPARTMENT SINKS IS LEAKING,INSTRUCTED TO REPAIR

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

EXCESS ITEMS STORED ON FLOOR AND SEATING BY THE SERVING/DINING/OFFICE AREA,INSTRUCTED TO REORGANIZE AND REMOVE ITEMS NOT NEEDED,WHAT IS NEEDED MUST STORE IT 6" OFF THE FLOOR,FOR GOOD HOUSEKEEPING. ALSO REORGANIZE SHELVES UNDER THE SUSHI AND FRONT CO...

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

BULK CONTAINERS NOT LABELED IN BASEMENT (SUGAR, NOODLES, ETC.). INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS.

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

OBSERVED FOOD BUILD UP INSIDE PREP COOLERS DOOR RUBBER GASKETS. MUST REACH IN COOLER GASKETS AND CONDENSERS.

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

OBSERVED ACCUMULATED GREASE/FOOD BUILD UP ON FLOOR UNDER FRYERS. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR UNDER/AROUND FRYERS AND MAINTAIN.

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

OBSERVED GAP IN WALL AROUND DRAIN PIPE AT SUSHI BAR 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO SEAL GAP IN WALL AROUND PIPE.

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

CEILING LIGHT SHIED END CAPS MISSING ABOVE PREP AREA PREP COOLER/COOKLINE. MUST PROVIDE END CAPS FOR LIGHT BULBS.

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. PREP AREA STAND UP REACH IN COOLER DOOR RUBBER GASKETS IN POOR REPAIR(TAPED UP). MUST REPAIR AND MAINTAIN DAMAGED DOO...

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. THE FOLLOWING NOT CLEAN- OBSERVED GREASE BUILD UP ON VENTILATION HOOD, FOOD DEBRIS BUILD UP ON SHELVES IN PREP AREA....

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PREP AREA CEILING LIGHT BULB COVER TOO SHORT (ABOVE RICE COOKERS). MUST PROVIDE AND ...

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

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...

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.//VIOLATION REMAINING SEE REPORT #525278

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.//VIOLATION REMAINING SEE REPORT #525278.

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.//VIOLATION REMAINING SEE REPORT #525278.

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.//VIOLATION REMAINING SEE REPORT #525278.

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.//VIOLATION REMAINING SEE REPORT #525278.

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.//VIOLATION REMAININGSEE REPORT #525278.

PREMISES 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.//VIOLATION REMAINING SEE REPORT #525278.

POTENTIALLY 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 TEMPS (COOKED CHICKEN,RAW EGGES,EGG ROLLES IN COOLER TEMPED BETWEEN 46.5F-51.0F)MGMT VOLUNTEERED TO PROPERLY DISCARD FOOD ITEMS $175.00/3...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.//DOOR...

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.//NEED NAMES,DATES,TIME ON FOOD ITEMS IN STORAGE.

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.//INSTRUCTED MGMT TO PROPERLY STORE ALL CLEAN MULTI-...

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 MGMT TO INSTALL SPLASH GUARD BETWEEN COUNTER & EXPOSED HAND BOWL BEHIND SUSHI BAR,SERVICE BAR IN FRONT COUNT...

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.//SOME SHELVES IN COOLERS,DRY STORAGE,UNDER HOOD OVER COOKING RANGE,INTERIOR,& EZTERIOR ONF ALL EQUIPMENT NEED DETAIL CL...

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.//FLOORES UNDER AROUND STOCK & EQUIPMENT NEED CLEANING ON 1ST FLOOR & BASEMENT AREA,MUST STORE ALL STOCK 6" OFF FLOOR WHEN INSTORAGE/MUST REM...

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...

PREMISES 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.//INSTRUCTED MGMT TO REMOVE ALL UNNECESSARY ARTICLES ...

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. PREVIOUS SERIOUS VIOLATION FROM REPORT #462813 ON 11/19/10 NOT CORRECTED: 18/01- All...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. SEE ...

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. DETAIL CLEAN THE FOLLOWING: DUST ON TOP OF THE VENTILATION HOOD AND DUCTWORK IN THE MAIN PREP AREA, LIGHT SHIELDS IN M...

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. DETAIL CLEAN THE WALL BEHIND THE COOKING EQUIPMENT.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSE...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM REPORT #155910 ON 1/21/09 NOT CORRECTED: 35/01- GREASE D...

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. MUST DEFROST THE FREEZER IN THE MAIN PREP AREA.

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. DETAIL CLEAN THE FOLLOWING: DUST ON TOP OF THE VENTILATION HOOD AND DUCTWORK IN THE MAIN PREP AREA, LIGHT SHIELDS IN M...

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. DETAIL CLEAN THE WALL BEHIND THE COOKING EQUIPMENT.