JAN 15
2016
PASSED
7 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
NOODLE ZONE INC.
YOUR CALL. 66/100
5423-5427 N CLARK ST · UPTOWN, CHICAGO
Last inspected January 15, 2016 · passed
6 of 11 inspections passed, 3 failed, 2 passed with conditions. 7 critical violations across the record.
THE NUMBERS
INSPECTIONS
11
6 passed · 2 w/ conditions · 3 failed
VIOLATIONS
57
includes 7 critical
RECORDS COVER
5 YEARS
since Nov 2010
INSPECTION HISTORY
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 UNDERNEATH THE FILTER. MUST CLEAN IN DETAIL AND MAINTAIN.
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.
FEB 172015PASSED3 violationsDETAILS
FEB 17
2015
PASSED
3 violationsDETAILS
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 FOOD DEBRIS BUILDUP ON THE SIDE OF THE LIGHT FIXTURE ABOVE THE COOKING EQUIPMENT AND THE DRY FOOD STORAGE RACK USED TO STORE SEASONINGS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
MAY 222014PASS W/ CONDITIONS5 violations1 CRITICALDETAILS
MAY 22
2014
PASS W/ CONDITIONS
5 violations1 CRITICALDETAILS
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 VIOLATION:7-38-030 NO CITATION ISSUED, SUSHI AREA CLOSED AT PRESENT TIME.
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,INSTRUCTED TO REMOVE AND MAINTAIN. GREASE BUILD-UP INSIDE THE DEEP FRYERS INSTRUCTED TO CLEAN AND MAINTAIN.
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.
APR 142014PASSED1 violationDETAILS
APR 14
2014
PASSED
1 violationDETAILS
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,INSTRUCTED TO REMOVE AND MAINTAIN. GREASE BUILD-UP INSIDE THE DEEP FRYERS INSTRUCTED TO CLEAN AND MAINTAIN.
APR 72014FAILED7 violations1 CRITICALDETAILS
APR 7
2014
FAILED
7 violations1 CRITICALDETAILS
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 OF 52.9F.FOOD MENTIONED WAS STORED INSIDE THE TWO DOOR REACH-IN COOLER,WHICH MAINTAINED AIR TEMP OF 41.4F.NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED, ALSO NO TIME AND TEMPERATURE LOGS AVAILABLE AT THIS TIME.OWNER DISCARDED AND DENATURED TEMPERATURE ABUSED FOOD.POUNDS 10,VALUE $56 . CRITICAL VIOLATION:7-38-005(A)
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 VIOLATION,INSTRUCTED TO SCRAPE ALL GREASE AND ACCUMULATE FOOD DEBRIS. SERIOUS VIOLATION:7-42-090
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 COOLER BY THE FOOD EQUIPMENT,INSTRUCTED TO REPAIR/REPLACE.
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,INSTRUCTED TO REMOVE AND MAINTAIN. GREASE BUILD-UP INSIDE THE DEEP FRYERS INSTRUCTED TO CLEAN AND MAINTAIN.
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 COUNTER.
show all 11 inspections →
APR 232013PASSED5 violationsDETAILS
APR 23
2013
PASSED
5 violationsDETAILS
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.
APR 182012PASSED4 violationsDETAILS
APR 18
2012
PASSED
4 violationsDETAILS
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 DOOR GASKET.
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. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
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 INSTALL ADEQUATE LENGTH CEILING LIGHT COVER.
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 and Regulations of the Board of Health. POT WASH 3-COMPARTMENT SINK FAUCET LEAKING AT BASE. MUST REPAIR AND MAINTIAN SINK.
APR 112011PASSED7 violationsDETAILS
APR 11
2011
PASSED
7 violationsDETAILS
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.
MAR 282011FAILED9 violations2 CRITICALDETAILS
MAR 28
2011
FAILED
9 violations2 CRITICALDETAILS
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 $175.00/3DOZ.,15LBS
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.//DOORS NOT RODENT & INSECT PROOF,FRONT DOOR MESURED AT 1/4" GAP AT BOTTOM OF DOOR/OBSERVED 25-35 MICE DROPPINGS ON FLOOR IN CLOSET FOR FURNACE,NEED DETAIL CLEANING & SANITIZE AREA.
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-USE UTENSILS IN KITCHEN AREA./MUST INVERT ALL PLATES,POTS & PANS IN STORAGE.
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 COUNTER FOR GLASSES STORED & EXPOSED HAND BOWL,MOP SINK & PREP TABLE REAR AREA AT 5423 N CLARK./MUST REMOVE ALL RUSTY SHELVES & FRAMES IN REAR STORAGE AREA,KITCHEN AREA/MUST REPLACE ALL STAIN & BADLY PITTED CUTTING BOARDS IN 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.//SOME SHELVES IN COOLERS,DRY STORAGE,UNDER HOOD OVER COOKING RANGE,INTERIOR,& EZTERIOR ONF ALL EQUIPMENT NEED DETAIL CLEANING.
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 REMOVE ALL MILK CRATES OFF PREMISES USED FOR STORAGE OF STOCK
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 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.//MUST REATTACHED DRAIN LINE FROM DIPPER WELL NEED AIR GAP ALSO ON DRAIN LINE FROM DIPPER WELL./BASE OF FAUCET ON 3COMP. SINK LEAKING WATER.
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 OFF PREMISES/CLUTTER IN BASEMENT CABINET
DEC 12010PASS W/ CONDITIONS4 violations2 CRITICALDETAILS
DEC 1
2010
PASS W/ CONDITIONS
4 violations2 CRITICALDETAILS
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 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. OBSERVED LIVE COCKROACHES IN THE BASEMENT STORAGE AREA. 12 LIVE COCKROACHES WERE OBSERVED ON A WOODEN STORAGE SHELVES IN THE MIDDLE OF THE BASEMENT. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE OR MINIMIZE THE PEST ACTIVITY. CLEAN AND SANITIZE ALL AFFECTED AREAS. REMOVE ANY DEAD COCKROACHES FROM THE SHELVES, EQUIPMENT AND THE FLOOR OF THE BASEMENT. REMOVE INSECT GLUE TRAPS FROM ON TOP OF PREP AREA STORAGE SHELVES AND PREP TABLES. PEST CONTROL COMPANY IS ONSITE DURING THE REINSPECTION. CRITICAL VIOLATION 7-42-090.
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 VIOLATION #14.
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 MAIN PREP AREA, TOP OF STOVE, OVEN, SIDES OF COOKING EQUIPMENT.
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.
NOV 192010FAILED5 violations1 CRITICALDETAILS
NOV 19
2010
FAILED
5 violations1 CRITICALDETAILS
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. OBSERVED LIVE COCKROACHES IN THE BASEMENT STORAGE AREA. 7 LIVE COCKROACHES WERE OBSERVED ON A WOODEN STORAGE SHELF IN THE MIDDLE OF THE BASEMENT. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE OR MINIMIZE THE PEST ACTIVITY. CLEAN AND SANITIZE ALL AFFECTED AREAS. REMOVE ANY DEAD COCKROACHES FROM THE SHELVES, EQUIPMENT AND THE FLOOR OF THE BASEMENT. REMOVE INSECT GLUE TRAPS FROM ON TOP OF PREP AREA STORAGE SHELVES AND PREP TABLES. SERIOUS VIOLATION 7-38-020.
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 DRIPPING FROM CEILING PIPE IN THE BASEMENT REAR NEXT TO EXIT DOOR. MUST DETERMINE SOURCE AND REPAIR. CLEAN AFFECTED AREAS. 38/01- REMOVE THREADS ON MOP SINK TO PREVENT HOSE USE (KITCHEN) OR PROVIDE BACK FLOW PREVENTION DEVICE. SERIOUS VIOLATION 7-42-090.
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 MAIN PREP AREA, VENTILATION HOOD, TOP OF STOVE, OVEN, SIDES OF COOKING EQUIPMENT.
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.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →