Noodles & Company

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

EXTERIOR OF THE DISH MACHINE WITH EXCESSIVE DIRT. MUST CLEAN AND MAINTAIN.

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

FLOOR UNDER THE DISH MACHINE WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN. CEMENT FLOOR IN THE DISH ROOM CHIPPING AND WITH MISSING/CRACKED CEMENT. MUST REPLACE/REPAIR TO MAKE SMOOTH AND CLEANABLE.

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

WALL AT THE DISH MACHINE WITH BLACKENED MOLD. MUST REMOVE AND MAINTAIN.

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

LEAK ON THE NOZZLE OF THE THREE COMPARTMENT SINK. MUST REPAIR.

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

ALL ARTICLES STORED THROUGHOUT THE REAR STORAGE ROOM MUST BE STORED ORGANIZED AND ELEVATED FROM THE FLOORS 6" OR ABOVE.

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

OBSERVED APPROXIMATELY 1 LB MEATBALLS HELD IN STEAM TABLE AT AN IMPROPER TEMPERATURE OF 123F AND 2 LBS COOKED CHICKEN AT 132.6F IN THE SAME UNIT. ALL DISCARDED. MANAGEMENT STATES STEAM TABLE WAS SET TOO LOW AND ESTIMATED VALUE TO BE $7.33. CRITICAL V...

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

LEAK AT THE NOZZLE OF THE TWO COMPARTMENT PREP SINK AND BROKEN HOT HANDLE ON THE REAR PREP EXPOSED HAND SINK. MUST REPAIR ALL.

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

ALL ITEMS IN REAR OUTDOOR AREA LEADING TO THE GARBAGE GARAGE MUST BE REMOVED FROM THE PREMISES TO PREVENT RODENT HARBORING. ITEMS SUCH AS OLD DISPLAY FURNITURE, USED PANS AND POTS, CHAIRS.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OBSERVED BOTH OUTSIDE DUMPSTERS TO BE OVERFLOWING THUS CAUSING THE LIDS TO BE INCAPABLE OF CLOSING. INSTRUCTED FACILITY TO ENSURE THAT ALL OUTSIDE GARBAGE AREAS ARE CLEAN AND ALL CONTAINERS ARE COVERED AT ALL TIMES. SERIOUS CITATION ISSUED 7-38-020.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON SITE UPON ARRIVAL FOR INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED (CHICKEN, NOODLES, ETC). INSTRUCTED FACILITY THAT A CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON SI...

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

OBSERVED TORN GASKETS ON VARIOUS COOLERS IN THE PREP AREA. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN. OBSERVED THE DIGITAL ECOLAB SCREEN ON THE HIGH TEMP DISHMACHINE NOT GIVING A CORRECT READOUT (MANUAL STRIPS AND NON DIGITAL GAUGE SHOW 181F). IN...

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

OBSERVED DIRT AND DEBRIS ON FLOORS IN FACILITY UNDER, AROUND, AND BEHIND EQUIPMENT. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED AN IMPROPER FINAL RINSE TEMPERATURE AT THE HIGH TEMPERATURE DISCHMACHINE. THE FINAL RINSE TEMPERATURE FOR THE DISHMACHINE WAS 159.6F. THE DISHMACHINE CYCLE CONTINUOUSLY RUNS WITHOUT STOPPING; EMPLOYEES HAVE TO MANUALLY TURN OFF THE MACHINE. ...

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

OBSERVED DUST ON THE WALLS AND CEILINGS OF THE DISHROOM. INSTRUCTED TO CLEAN AND MAINTAIN AREA.

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

REPAIR THE BROKEN GASKET ON THE LEAKY FAUCET HEAD OF THE 2-COMPARTMENT PREP SINK.

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

OBSERVED GARBAGE ITEMS PILED UP BY THE BACK DOOR. EMPLOYEES DISCARDED THE ITEMS UPON MY REQUEST.

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

FOUND FOOD CONTAINERS NOT STORED PROPERLY.(MUST STORE INVERTED).

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

FOUND REAR STORACE NOT CLEAN AND ORGANIZED. UNNECESSARY CLUTTER AT REAR STORAGE (PROPANE TANKS).

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

OBSERVED WATER RON FLOOR TILE IN FRONT PREP AREA, REAR STORAGE(2 COMPARTMENT SINK) AND IN DISH ROOM.NEED TO RE GROUT FLOOR THROUGHOUT.ALSO WATER ON FLOOR AROUND HOT WATER TANK.NEED TO CHECK.

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

NEED TO CLEAN OR PAINT WALL UNDER THE DISH MACHINE(FOOD STAINS).

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

CLEAN INSIDE THE LIGHT SHIELD IN DISH ROOM(DUST BUILD-UP, ALSO RELINE THE FIXTURE(LOOSE).

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

OBSERVED RUSTY VENT COVERS IN PREP AREA,INSTRUCTED TO PAINT OR REPLACE.

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

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED DURING STORAGE(ICE) AND SERVED FOOD(SPINACH A READY TO EAT PRODUCTS). OBSERVED INTERIOR OF ICE MACHINE W...

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. OBSERVED WATER RON FLOOR TILE IN FRONT PREP AREA, REAR STORAGE(2 COMPARTMENT SINK) AND IN DISH ROOM.NEED TO RE GROUT FLOOR THROUGHOUT.ALSO ...

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

Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned. NEED TO CLEAN OR PAINT WALL UNDER THE DISH MACHINE(FOOD STAINS).

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. CLEAN INSIDE THE LIGHT SHIELD IN DISH ROOM(DUST BUILD-UP, ALSO RELINE THE FIXTURE(LOOS...

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 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 GRILL PRESS, DRY FOOD STORAGE CONTAINERS IN THE STORAGE ROOM AND THE LIGHT SHIELD IN THE DISHROOM.

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. DETAIL CLEAN THE FLOOR OF THE DRY STORAGE ROOM IN THE CORNER NEAR THE ENTRANCEWAY. MAINTAIN THE FLOOR DRY IN THE DISHROOM AREA. LEVEL THE...

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 CEILING TILES IN THE DISHROOM.

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

OBSERVED RODENT BURROWS IN THE CONCRETE OUTSIDE OF THE REAR DOOR. MUST FILL IN WITH CONRETE.