NOV 15
2019
PASSED
4 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
RAMEN-SAN / MR.MAKI.
BEAT. 46/100
165 E HURON ST · STREETERVILLE, CHICAGO
Last inspected November 15, 2019 · passed
Failed 2 of 10 inspections. 5 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
10
7 passed · 1 w/ conditions · 2 failed
VIOLATIONS
37
includes 5 critical
RECORDS COVER
9 YEARS
since Feb 2010
INSPECTION HISTORY
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Violation Codes: 6-301.14. Inspector Comments: - MUST PROVIDE HANDWASHING SIGNAGE AT THE HANDWASH SINKS IN THE BAR.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Violation Codes: 3-307.11. Inspector Comments: - MUST INSTALL A SPLASH GUARD AT THE FOLLOWING HANDWASH SINKS: ON THE RIDE SIDE OF THE HANDWASH SINK BETWEEN THE PREP TABLE LOCATED TO THE LEFT OF THE SOUP KETTLES. IN BETWEEN THE HANDWASH SINKS AND THE DUMPSINKS IN BOTH BARS. ON THE RIGHT SIDE OF THE HANDWASH SINK BETWEEN SINK AND THE PREP TABLE LOCATED IN THE REAR PREP AREA.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Violation Codes: 6-304.11. Inspector Comments: - OBSERVED AN EXCESSIVE AMOUNT OF HOT STEAM IN THE AIR AND CONDENSATION ON THE WALLS/CEILING IN THE HIGH TEMP DISH MACHINE AREA. MUST INSTALL VENTILATION TO ADEQUATELY ELIMINATE EXCESSIVE STEAM, HEAT, AND CONDENSATION.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Violation Codes: 6-501.14. Inspector Comments: - OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP IN ALL THE TOILET ROOMS' EXHAUST VENTILATIONS. MUST DETAIL CLEAN AND MAINTAIN.
NOV 132019FAILED8 violations3 CRITICALDETAILS
NOV 13
2019
FAILED
8 violations3 CRITICALDETAILS
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
- THE DESIGNATED PERSON IN CHARGE, WHO IS ON SITE, MUST OBTAIN AND MAINTAIN A VALID CITY OF CHICAGO FOOD SERVICE SANITATION LICENSE. PRIORITY FOUNDATION VIOLATION#:7-38-012. NO CITATION ISSUED. -
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- MUST PROVIDE HANDWASHING SIGNAGE AT THE HANDWASH SINKS IN THE BAR. -
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
- OBSERVED THE HANDWASH SINKS THROUGHOUT THE FACILITY ARE UNABLE TO MAINTAIN ADEQUATE HOT WATER TEMPERATURES AT THIS TIME. THE HOT WATER TEMPERATURE IS HOLDING AT 86.4F-97.9F AT TIME OF INSPECTION. MUST PROVIDE ADEQUATE HOT WATER OF 100F-120F AT ALL HANDWASH SINKS AND MAINTAIN A SUFFICIENT CAPACITY OF HOT WATER TO MEET FACILITY'S PEAK HOT WATER DEMANDS. PRIORITY VIOLATION#:7-38-030(C). CITATION ISSUED. -
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
- OBSERVED THE FINAL RINSE IN THE HIGH TEMPERATURE DISH MACHINE IS 196F-198F AT TIME OF INSPECTION. MUST PROVIDE A FINAL RINSE TEMPERATURE OF 180F-194F AT ALL HIGH TEMP DISHWASH MACHINES TO ENSURE ADEQUATE SANITIZING OF UTENSILS AND EQUIPMENT; AND MAINTAIN. PRIORITY FOUNDATION VIOLATION#:7-38-025. CITATION ISSUED. -
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
- MUST INSTALL A SPLASH GUARD AT THE FOLLOWING HANDWASH SINKS: ON THE RIDE SIDE OF THE HANDWASH SINK BETWEEN THE PREP TABLE LOCATED TO THE LEFT OF THE SOUP KETTLES, IN BETWEEN THE HANDWASH SINKS AND THE DUMPSINKS IN BOTH BARS. ON THE RIGHT SIDE OF THE HANDWASH SINK BETWEEN SINK AND THE PREP TABLE LOCATED IN THE REAR PREP AREA. -
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
- OBSERVED NO TEST STRIPS ON SITE TO ADEQUATELY MEASURE THE UTENSIL SURFACE TEMPERATURE (160F) AFTER THE FINAL RINSE IN THE HIGH TEMP DISH MACHINE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED. -
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
- OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP IN ALL THE TOILET ROOMS' EXHAUST VENTILATIONS. MUST DETAIL CLEAN AND MAINTAIN. -
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
- OBSERVED AN EXCESSIVE AMOUNT OF HOT STEAM IN THE AIR AND CONDENSATION ON THE WALLS/CEILING IN THE HIGH TEMP DISH MACHINE AREA. MUST INSTALL VENTILATION TO ADEQUATELY ELIMINATE EXCESSIVE STEAM, HEAT, AND CONDENSATION. -
OCT 272016PASSED2 violationsDETAILS
OCT 27
2016
PASSED
2 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED LIQUID CONDENSATION POOLING ON THE BOTTOM SHELF OF THE REFRIGERATION UNIT UNDER THE COFFEE STATION. INSTRUCTED TO HAVE THE REFRIGERATION UNIT SERVICED TO PROPERLY CONTAIN AND DRAIN CONDENSATION.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
INSTRUCTED TO HAVE THE VENTILATION SERVICED ON THE HIGH TEMPERATURE DISH MACHINE TO MAKE THE SURE THE AIR FLOW IS VENTILATING PROPERLY AT ALL TIMES.
OCT 142016FAILED4 violationsDETAILS
OCT 14
2016
FAILED
4 violationsDETAILS
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 11/24/2015 ON REPORT#1588871: (33) MUST DETAIL CLEAN THE INTERIOR LIGHT SHIELDS ABOVE THE PREP AREAS. (35) MUST CLEAN WALLS UNDER THE DISH MACHINE. ALSO REPLACE STAINED CEILING TILES OUTSIDE OF THE EMPLOYEE WASHROOM AND THROUGHOUT THE 2ND FLOOR AS NEEDED. (38) MUST INCREASE THE HOT WATER PRESSURE AT THE 2ND WASH BOWL FROM THE ENTRANCE IN THE MENS CUSTOMER WASHROOM. MUST CORRECT ALL MINORS FROM PREVIOUS INSPECTION IN 7 CALENDAR DAYS. SERIOUS VIOLATION 7-42-090
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
REMOVE PIECES OF GLUE/CAULK HANGING FROM THE HOOD VENT ABOVE THE COOKING EQUIPMENT AND MAINTAIN.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED LIQUID CONDENSATION POOLING ON THE BOTTOM SHELF OF THE REFRIGERATION UNIT UNDER THE COFFEE STATION. INSTRUCTED TO HAVE THE REFRIGERATION UNIT SERVICED TO PROPERLY CONTAIN AND DRAIN CONDENSATION.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
INSTRUCTED TO HAVE THE VENTILATION SERVICED ON THE HIGH TEMPERATURE DISH MACHINE TO MAKE THE SURE THE AIR FLOW IS VENTILATING PROPERLY AT ALL TIMES.
NOV 242015PASSED4 violationsDETAILS
NOV 24
2015
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN THE INTERIOR OF LIGHT SHIELDS ABOVE THE PREP AREAS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
DETAIL CLEAN WALLS UNDER THE DISH MACHINE. ALSO REPLACE STAINED CEILING TILES OUTSIDE OF THE EMPLOYEE WASHROOM AND THROUGHOUT THE 2ND FLOOR AS NEEDED.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST INCREASE THE HOT WATER PRESSURE AT THE 2ND WASH BOWL FROM THE ENTRANCE IN THE MENS CUSTOMER WASHROOM.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MINIMIZE CLUTTER IN THE LOWER LEVEL WHITE WINE STORAGE CLOSET AND IN THE 2ND FLOOR STORAGE CLOSET. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
show all 10 inspections →
NOV 192015PASS W/ CONDITIONS5 violations1 CRITICALDETAILS
NOV 19
2015
PASS W/ CONDITIONS
5 violations1 CRITICALDETAILS
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
THE HIGH TEMPERATURE DISH MACHINES ON SITE ARE NOT REACHING THE REQUIRED 180 DEGREES F DURING THE FINAL RINSE CYCLE. NOTED ONE DISH MACHINE REACHING 174 DEGREES F AND THE OTHER REACHING BETWEEN 174-178 DEGREES F. MUST REPAIR SO THAT THE FINAL RINSE CYCLE REACHES 180 DEGREES F.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN THE INTERIOR OF LIGHT SHIELDS ABOVE THE PREP AREAS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
DETAIL CLEAN WALLS UNDER THE DISH MACHINE. ALSO REPLACE STAINED CEILING TILES OUTSIDE OF THE EMPLOYEE WASHROOM AND THROUGHOUT THE 2ND FLOOR AS NEEDED.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
MUST INCREASE THE HOT WATER PRESSURE AT THE 2ND WASH BOWL FROM THE ENTRANCE IN THE MENS CUSTOMER WASHROOM.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
MINIMIZE CLUTTER IN THE LOWER LEVEL WHITE WINE STORAGE CLOSET AND IN THE 2ND FLOOR STORAGE CLOSET. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
JAN 132014PASSED3 violationsDETAILS
JAN 13
2014
PASSED
3 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
ALL BULK FOOD CONTAINERS MUST BE LABELED.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOOR OF WALK-IN FREEZER WITH FOOD SPILLAGE. MUST CLEAN AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
LEAK ON NOZZLE OF THE THREE COMPARTMENT SINK. MUST REPAIR.
NOV 302011PASSED3 violationsDETAILS
NOV 30
2011
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
FOLLOWING NEED CLEANING: DUSTY CONDENSERS OF SMALL COOLERS AT COFFEE/BAR AREA, INTERIOR OF CABINETS UNDER HANDSINKS, & INTERIOR WALL/CEILING OF SMALL COOLERS AT PASTRY SECTION-DUE TO FOOD STAINS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
NOTED DEBRIS/DIRT ON FLOORS ALONG WALLBASES UNDER THE MINI-BAR AREA & A CORNER TO THE LEFT OF ICE MACHINE-MUST KEEP CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LEAKS AT FAUCET BASES OF HANDSINK & 1-COMP SINK AROUND THE DISHROOM AREA. 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.
FEB 162010PASSED4 violationsDETAILS
FEB 16
2010
PASSED
4 violationsDETAILS
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. Floors in corners and under equipment in need of cleaning to remove debris. Must clean and maintain.
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. CEILING ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE DUST BUILD UP.
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. EMPLOYEE WASHROOM IN NEED OF VENTILATION. MUST CORRECT AND MAINTAIN.
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. ALL COOKING VENTILATION HOODS IN NEED OF CLEANING TO REMOVE GREASE BUILD-UP. MUST CLEAN AND MAINTAIN.
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 →