THE NOODLE VIETNAMESE CUISINE.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. BROKEN RUBBER GASKETS AT PREP COOLERS, INSTRUCTED TO REPLACE.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. GREASY SURFACES ON THE SIDE OF COOKING EQUIPMENT, DIRT BUILD UP ON RUBBER GASKETS, INSTRUCTED TO CLEAN AND MAINTAIN.

The walls and ceilings shall be in good repair and easily cleaned. MUST PROVIDE EASY TO CLEAN SURFACE ON THE BACK OF COOKING AREA ALL THE WAY TO THE VENTILATION HOOD LINE. DAMAGED WALL SECTION BY THE SMOOTHIE PREP AREA, INSTRUCTED TO REPAIR AND MAINTAIN.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. BROKEN RUBBER GASKETS AT PREP COOLERS, INSTRUCTED TO REPLACE.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. GREASY SURFACES ON THE SIDE OF COOKING EQUIPMENT, DIRT BUILD UP ON RUBBER GASKETS, INSTRUCTED TO CLEAN AND MAINTAIN.

The walls and ceilings shall be in good repair and easily cleaned. MUST PROVIDE EASY TO CLEAN SURFACE ON THE BACK OF COOKING AREA ALL THE WAY TO THE VENTILATION HOOD LINE. DAMAGED WALL SECTION BY THE SMOOTHIE PREP AREA, INSTRUCTED TO REPAIR AND MAINTAIN.

INSTRUCTED TO PROVIDE SHATTER PROOF BULB INSIDE REFRIGERATOR.

INSTRUCTED TO REMOVE LARGE POTS THAT ARE UNABLE TO FIT INTO THREE COMPARTMENT SINK AND OR PROVIDE LARGER THREE COMPARTMENT SINK TO ACCOMODATE LARGEST PIECE OF EQUIPMENT OR COMMERCIAL SPRAYER AT THREE COMPARTMENT SINK.

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. CLEAN AROUND OUTSIDE GARBAGE AND WASTE GREASE AREA

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND SMALL PREP COOLER AT 55F IN KITCHEN. INSTRUCTED TO MAINTAIN TEMP AT 40F AND BELOW AT ALL TIMES. CRITICAL 7-38-005(A) ISSUED. HELD FOR INSPECTION TAG PLACED ON UNIT, INSTRUCTED TO FAX LETTER FOR TAG REMOVAL WHEN UNIT MAINTAINS 40F AND BELOW.

FOUND COOKED CHICKEN AT 52.5F INSIDE WHITE PLASTIC BAG STORED INSIDE ABOVE SAID UNIT. MANAGER STATES COOKED CHICKEN WAS PLACED IN UNIT SINCE 06/14/10. MANAGER VOLUNTARILY DISCARDED COOKED CHICKEN AT APPROXIMATE WEIGHT 10LBS AT APPROIMATE VALUE OF $20.00. INSTRUCTED TO MAINTAIN COLD FOOD TEMPERATURES AT 40F AND BELOW AT ALL TIMES. CRITICAL 7-38-005(A) ISSUED.

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 NOT CORRECTED FROM #118311 ON 01/13/10 NOT CORRECTED: #30 INSTRUCTED TO LABEL INDIVIDUAL PACKAGED FROZEN FOOD ITEMS AND PREPARED FOOD ITEMS IN FREEZERS AND REFRIGERATORS. INSTRUCTED TO LABEL SPICE CONTAINERS. #31 INSTRUCTED TO INVERT MULTI-USE UTENSILS AND STORE IN CLEAN, DESIGNATED AREA TO PREVENT CONTAMINATION. #32 INSTRUCTED TO DEFROST UPRIGHT FREEZER. INSTRUCTED TO PAINT RUSTY RACKS AND GREASE TRAP AT THREE COMPARTMENT SINK. INSTRUCTED TO REPLACE STAINED, WORN CUTTING BOARDS AT KITCHEN. INSTRUCTED TO RELOCATE COFFEE GRINDER AWAY FROM FRONT HAND WASH SINK. #33 INSTRUCTED TO CLEAN AND SANITIZE THE FOLLOWING: VENT COVERS AT DINING, TOILET ROOMS, INSIDE REFRIGERATION UNITS, INTERIOR OF FREEZER, AROUND COOKING EQUIPMENT, WALLS AROUND COOKING AREA. #34 INSTRUCTED TO REPLACE CRACKED FLOOR TILES AT COOKING AREA. #35 INSTRUCTED TO REPLACE STAINED CEILING PANELS AT DINING AREA, MAIN KITCHEN, TOILET ROOM, AND REAR STORAGE ROOM. INSTRUCTED TO REPAIR WALL SECTION AT COFFEE PREP AREA. INSTRUCTED TO SEAL OPENINGS AT CEILING AROUND PIPING ABOVE WATER HEATER. #38 INSTRUCTED TO PROVIDE VENTILATION FOR ALL EQUIPMENT AND OR REMOVE. INSTRUCTED TO PROPERLY DRAIN ICE BIN TO FLOOR DRAIN AND PROVIDE SELF DRAINING ICE BIN FOR CRUSHED ICE.

INSTRUCTED TO REPLACE LIGHT BULBS AT VENTILATION HOOD. INSTRUCTED TO PROVIDE SHATTER PROOF BULB INSIDE REFRIGERATOR.

INSTRUCTED TO REMOVE LARGE POTS THAT ARE UNABLE TO FIT INTO THREE COMPARTMENT SINK AND OR PROVIDE LARGER THREE COMPARTMENT SINK TO ACCOMODATE LARGEST PIECE OF EQUIPMENT OR COMMERCIAL SPRAYER AT THREE COMPARTMENT SINK.

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. CLEAN AROUND OUTSIDE GARBAGE AND WASTE GREASE AREA.

All cold food shall be stored at a temperature of 40F or less. FOUND 30LBS OF COOKED BARBEQUE RIBS INSIDE REFRIGERTOR AT IMPROPER TEMPERATURES BETWEEN 49.1-50.7F. MANAGER STATES SAID ITEMS WERE COOKED ON 1/12/10. INSTRUCTED TO PROPERLY COOL HOT POTENTIALLY HAZARDOUS FOODS FROM 140F TO 70F IN TWO HOURS AND 70F TO 40F IN FOUR HOURS. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS, APPROXIMATE VALUE $120.00. CRITICAL 7-38-005 (A) ISSUED.

NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATES POSTED ON SITE WHILE POTENTIALLY HAZARDOUS FOODS BEING HANDLED, SERVED, AND PREPARED. INSTRUCTED TO POST VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATES IN THAT PART OF THE RETAIL FOOD ESTABLISHMENT TO WHICH THE PUBLIC HAS ACCESS. SERIOUS 7-38-012 ISSUED.

All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO LABEL INDIVIDUAL PACKAGED FROZEN FOOD ITEMS AND PREPARED FOOD ITEMS IN FREEZERS AND REFRIGERATORS. INSTRUCTED TO LABEL SPICE CONTAINERS.

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 TO INVERT MULTI-USE UTENSILS AND STORE IN CLEAN, DESIGNATED AREA TO PREVENT CONTAMINATION.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO DEFROST UPRIGHT FREEZER. INSTRUCTED TO PAINT RUSTY RACKS AND GREASE TRAP AT THREE COMPARTMENT SINK. INSTRUCTED TO REPLACE STAINED, WORN CUTTING BOARDS AT KITCHEN. INSTRUCTED TO RELOCATE COFFEE GRINDER AWAY FROM FRONT HAND WASH SINK.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND SANITIZE THE FOLLOWING: VENT COVERS AT DINING AREA, TOILET ROOMS, INSIDE REFRIGERATION UNITS, INTERIOR OF REFRIGERATORS, UPRIGHT FREEZER, GASKETS AT FRONT REFRIGERATOR, INTERIOR OF DEEP FRYERS, UNDER, AROUND COOKING EQUIPMENT, WALLS AT FRONT AND AROUND COOKING AREA, DIRTY DISHES CART, WALL BASE UNDER THREE COMPARTMENT SINK, SHELVES THROUGH OUT.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO REPLACE CRACKED FLOOR TILES AT COOKING AREA.

The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REPLACE STAINED CEILING PANELS AT DINING AREA, MAIN KITCHEN, TOILET ROOM, AND REAR STORAGE ROOM. INSTRUCTED TO REPAIR WALL SECTION AT COFFEE PREP AREA. INSTRUCTED TO SEAL OPENINGS AT CEILING AROUND PIPING ABOVE WATER HEATER.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO CLEAN LIGHT SHIELDS AT KITCHEN AND PROVIDE LIGHT SHIELDS WITH END CAPS ABOVE THREE COMPARTMENT SINK.

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. INSTRUCTED TO PROVIDE VENTILATION FOR ALL EQUIPMENT AND OR REMOVE. INSTRUCTED TO PROPERLY DRAIN ICE BIN TO FLOOR DRAIN AND PROVIDE SELF DRAINING ICE BIN FOR CRUSHED ICE.

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 TO ORGANIZE CLUTTER IN STOCK ROOM AND REMOVE UNUSED ITEMS TO PREVENT PEST HARBORAGE.