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AODAKE RAMEN

810 W JACKSON BLVD, CHICAGO, IL 60607 · Restaurant

Inspection summary

AODAKE RAMEN has been inspected 3 times by Chicago Department of Public Health since February 18, 2021. The most recent inspection, on March 28, 2022, found no infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food source, labelling and allergens.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on March 12, 2021. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on March 12, 2021. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on March 12, 2021. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 2 separate inspections, most recently on March 12, 2021. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 2 separate inspections, most recently on March 12, 2021. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEE HEALTH POLICIES ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED FACILITY WITH USE OF THE SAMPLE CLEAN UP POLICY PROVIDED FROM CDPH WEBSITE AND NO SUPPLIES. MUST ENSURE THE AVAILABILITY OF BOTH A CLEAN UP POLICY AND NECESSARY SUPPLIES TO ALSO INCLUDE ADEQUATE SANITIZER (*MUST ELIMINATE NOROVIRUS*) ON SITE TO PROPERLY CLEAN UP ANY VOMIT OR DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 NOTED NO LABELS FOR BULK DRY STORAGE CONTAINERS. INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.17 OBSERVED RAW WOOD SHELF IN WALK IN COOLER. INSTRUCTED TO REMOVE AND/OR SEAL OR PAINT TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13 OBSERVED EXCESSIVE GREASE BUILDUP ON COOKING EQUIPMENT IN PREP AREA INCLUDING WOK, FRYERS, FLAT TOP GRILL ETC. INSTRUCTED TO CLEAN AND SANITIZE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 OBSERVED DRAINPIPE LEAKING UNDER 3-COMPARTMENT SINK IN KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 4-202.18 OBSERVED THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
  3. Canvass

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEE HEALTH POLICIES ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED FACILITY WITH USE OF THE SAMPLE CLEAN UP POLICY PROVIDED FROM CDPH WEBSITE AND NO SUPPLIES. MUST ENSURE THE AVAILABILITY OF BOTH A CLEAN UP POLICY AND NECESSARY SUPPLIES TO ALSO INCLUDE ADEQUATE SANITIZER (*MUST ELIMINATE NOROVIRUS*) ON SITE TO PROPERLY CLEAN UP ANY VOMIT OR DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED LOW TEMPERATURE WAREWASHING MACHINE (NOT IN USE) LOCATED IN THE KITCHEN'S DISH AREA NOT PROPERLY SANITIZING. THE SANITIZING RESIDUAL CONCENTRATION WAS OBSERVED AT 0PPM AT TIME OF INSPECTION. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT A MINIMUM OF 50 PPM. TAGGED MACHINE. PRIORITY VIOLATION #7-38-025. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • NOTED NO LABELS FOR BULK DRY STORAGE CONTAINERS. INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED PLATES NOT INVERTED. INSTRUCTED MANAGEMENT TO INVERT PLATES AFTER SANITIZING AND AIR DRYING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP, STORAGE, AND WALK-IN COOLER. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RAW WOOD SHELF IN WALK IN COOLER. INSTRUCTED TO REMOVE AND/OR SEAL OR PAINT TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXCESSIVE GREASE BUILDUP ON COOKING EQUIPMENT IN PREP AREA INCLUDING WOK, FRYERS, FLAT TOP GRILL ETC. INSTRUCTED TO CLEAN AND SANITIZE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED DRAINPIPE LEAKING UNDER 3-COMPARTMENT SINK IN KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS ON FLOORS THROUHOUT PREP AREA AND STORAGE ROOM. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

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