Noodles Etc

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed dead water bugs on the floor of the basemnent, in corner areas and under some storage shelves; instructed to remove. Corrected on site.

Equipment and surfaces were dirty.

Inspector’s note: Instructed to clean the exterior surfaces of cooking equipment where needed and the wheels of the cooking equipment to remove grease. Also detail clean the interior of the ice machine and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the walls behind the dishmachine and above the one compartment sink in the dishwashing area in need of cleaning; instructed to clean. The floor under cooking equipment and in basement need cleaning.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Two floor tile missing from the floor in the cooking between the wok area and the one compartment sink; instructed to replace tile where needed.

Equipment and surfaces were dirty.

Inspector’s note: Observed the back panel of the ice machine in need of cleaning; clean area. Observed the bottom of the fryer in need of cleaning and the wheels of all cooking equipment in cooking area to remove grease; clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed a hole in the wall behind a storage shelf in the basement area; instructed to seal the hole.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean the floors under the cooking equipment. Instructed to clean the ceiling vents in the dishwashing area to remove dust. Instructed to clean the floors in the basement corners. Corrected on site.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: All bulk containers in need of labeling with name of commodity instructed to correct and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Cutting boards in need of replacing where worn and discolored. Instructed to replace and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Large can opener in need of detail cleaning. Instructed to clean blade and maintain clean.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors throughout in need of detail cleaning to remove all food spills. Walls in need of detail cleaning to remove all food splatters instructed to clean and maintain.

Thermometers were missing or inaccurate.

Inspector’s note: Thermometers needed in all reach in coolers. Instructed to install and maintain.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: All bulk containers in need of labeling with name of commodity instructed to correct and maintain.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed 15-20 flies in rear mop sink area. Eliminate all standing water. Instructed to detail clean all area and contact pest control for service. Priority foundation 7-38-020(a) citation issued

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Large can opener in need of detail cleaning. Instructed to clean blade and maintain clean.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Cutting boards in need of replacing where worn and discolored. Instructed to replace and maintain.

Equipment and surfaces were dirty.

Inspector’s note: All cooking equipment in need of detail cleaning to remove all grease and food build up. Instructed to detail clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors throughout in need of detail cleaning to remove all food spills. Walls in need of detail cleaning to remove all food splatters instructed to clean and maintain.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed the rear exit door in poor repair (not tight fitting) at the top. Must repair to preent entry point for pests.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wiping clothes laying on prep station, counter tops and racks in the kitchen. Must properly store when not in use in sanitizing solution.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors need cleaning in the kitchen and basement to remove spills and debris.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean the floor behind the ice machine in rear prep area/dishwashing area and corner areas where needed.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed frozen chicken stored inside white grocery bags in walk-in freezer. Instructed manager to properly store in food storage bags or containers.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed no test kit for high temperature dish machine. Instructed manager to provide irreversible temperature indicator for utensil surface temperature in hot water mechanical operations. Priority foundation 7-38-005

Ventilation or lighting was inadequate.

Inspector’s note: Observed missing light shield in walk-in freezer. Instructed manager to provide and maintain.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Properly store wiping cloths in adequate chemical sanitizing solution when not in use.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Clean floor in front prep area at hot line of food debris and food spills, and in dish washing area.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean all shelves under front counter and storage boxes on shelves in basement.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floors along walls and in all corners in prep, storage, and basement areas.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean interior bottom and exterior surface of fryer.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floors in corner areas around and under equipment.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Some light dust observed on the ventilation fans in the washrooms; clean to remove. Some dust observed on vents in rear prep area; clean vents.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean interior bottom and exterior surface of fryer.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floors in corner areas around and under equipment.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Some light dust observed on the ventilation fans in the washrooms; clean to remove. Some dust observed on vents in rear prep area; clean vents.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Found no floor drain cover for the floor drain in the basement in the center of the floor; provide a cover for the floor drain in the basement.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed a small hole in the wall of the basement at the side of the hot water tank; seal hole in wall. Observed dust in the ventilation system above the dishmachine in the dishwashing area; clean ventilation system above dishmachine.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Noted food being stored on each side of the hand sink in the front prep area. Must install splash guards at said hand sink.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must detail clean the cooking equipment, sinks,prep tables and refrigeration units.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Detail clean floors in the prep and dish washing areas.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Detail clean walls under the dish machine, sinks and prep tables.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Provide a sanitary container to store ice dispensing utensils. Also, properly store wash cloths in a sanitizing solution.

Dish machines: provided with accurate thermometers, chemical test kits and suitable gauge cock

Inspector’s note: The temperature gauge at the high temperature dish machine is not registering the appropriate temperature during the final rinse cycle. The hot water reaches 180 degrees f according to temperature test strips however, the gauge only reflects between 130-140 degrees f. Must repair temperature gauge. Serious citation issued 7-38-030

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Noted food being stored on each side of the hand sink in the front prep area. Must install splash guards at said hand sink.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must detail clean the cooking equipment, sinks,prep tables and refrigeration units.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Detail clean floors in the prep and dish washing areas.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Detail clean walls under the dish machine, sinks and prep tables.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Provide a sanitary container to store ice dispensing utensils. Also, properly store wash cloths in a sanitizing solution.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Must label bulk food storage container.must label and date cooked foods in walk in freezer.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Must provide food grade storage bags and eliminate grocery store bags.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Must remove rust from lower shelves of prep tables in rear prep/dish washing area,walk in cooler shelving units,card board from shelving units in walk in cooler.must repair or replace worn door gasket on front prep cooler

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must clean grease and food debri from wheel bases of cooking equipment,wok station,rolling cart,interior parts of ice machine,walk in cooler shelving units.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must clean grease and food debri from floor under cooking equipment in front prep area,walk in cooler & floor drains.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must repair or replace damaged walls leading into basement,missing wall outlet covers in prep area,threshold at front & rear door in poor repair.must scrape and paint peeling paint on walls in front prep area & leading to basement.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must repair or replace leaky over head pipe in basement.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Need to remove all cardboard from walk-in cooler storage shelves.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Need to clean walk-in cooler storage shelves.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Remove standing water from under front 1 comp. Sink, also from under the rear dish machine.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Need to clean/or change ceiling tiles front grill area, also need to clean inside rear kitchen light shields.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Detail clean all cooking equipment,the hood above the cooking equipment and the interior of the cabinets along the cook line.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must detail clean the floors under the cooking equipment and in the rear dishwashing areas.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Repair hole in the wall in rear storage hallway by exit door. Detail clean walls behind the dishmachine,behind coolers and behind the cook line.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must repair leaky faucet at the rear 1 compartment sink.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: 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. INVERT ALL CLEAN MULTI-USE EQUIPMENT, POTS, PANS, PLATES, ETC TO PROTECT FROM DUST, DIRT AND CONTAMINATION.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, COOKING EQUIPMENT, PREP TABLES.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. ELEVATE ALL STOCK OFF FLOOR IN STORAGE AREAS. FLOORS NEED CLEANING UNDER DISH MACHINE (STANDING WATER), COOKING EQUIPMENT (FOOD DEBRIS), ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. CLEAN ALL SOILED CEILING VENTS AND CEILING TILES IN PREP AREA.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Properly organize walk-in and reach-in coolers.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Inspector’s note: All employees shall be required to use effective hair restraints to confine hair. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CLEAN INTERIOR BOTTOM AND EXTERIOR SIDES OF DEEP FRYER. SOME CLEANING NEEDED TO VENTS IN HOODED AREA ABOVE COOKING EQUIPMENT.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS UNDER AND AROUND EQUIPMENT WHERE NEEDED.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: 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. PIPE UNDER THREE COMP SINK LEAKING AT MIDDLE SECTION; REPAIR.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Remove items from interior of utility sink, avoid clutter in that area so that sink is not obstructed.